Print Recipe

roasted red pepper pasta

This simple roasted red pepper sauce will satisfy all your saucey pasta cravings!

Course Main Course
Cuisine Italian
Keyword pasta, pasta sauce, red pepper
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota

Ingredients

roasted red pepper sauce

  • 1 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 1/4 tsp chili flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 C low-sodium vegetable stock
  • 1 1/4 C flame roasted red peppers (drained from the liquid in the jar)
  • 1/4 C nutritional yeast
  • 1/4 C finely chopped fresh basil

pasta

  • 400 g rotini
  • ground black pepper, to taste
  • vegan parmesan (to taste)

Instructions

  1. Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce. 

  2. Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about 1/4 C of vegetable stock to deglaze the pan. 

  3. Add this mixture to a blender along with another 1/4 cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth. 

  4. Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute.

  5. Top with extra ground pepper and vegan parmesan if desired. Serve immediately!