Description
Indulge in this creamy roasted red pepper pasta, featuring smoky, caramelized peppers blended into a rich and flavorful vegan sauce with ricotta and basil. This comforting yet light dish is a perfect plant-based dinner for any occasion.
Ingredients
Scale
- 8 oz Pasta (225 g)
- 3–4 Red bell peppers, chopped
- 2 cups Cherry tomatoes (300 g)
- 1–2 Onions or shallots, quartered
- 1 whole Garlic head, top cut off to expose cloves
- 1 handful Fresh basil
- ½ cup Vegan ricotta or cream cheese (120 ml)
- ¼ cup Vegan Parmesan (60 ml)
- ½ cup Vegetable broth (120 ml), add more for a thinner sauce
- 2 tbsp Olive oil
- 1 tbsp Dried oregano
- Salt to taste
- Black pepper or chili flakes, optional: to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the chopped red bell peppers, cherry tomatoes, and quartered onions with olive oil, dried oregano, salt, and black pepper or chili flakes (if using).
- Place the whole garlic head (with the top cut off to expose the cloves) on the baking sheet. Drizzle olive oil and sprinkle a pinch of salt over the exposed garlic cloves.
- Arrange everything on the baking sheet and roast for 30-40 minutes, until the vegetables are softened and slightly caramelized.
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins.
- Add the roasted vegetables, fresh basil, vegan ricotta or cream cheese, and vegetable broth to a blender. Blend until smooth, adjusting the broth to achieve your desired creamy consistency.
- Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- Heat the blended sauce in a large pan over medium heat. Add the cooked pasta to the pan and stir to coat it evenly with the sauce.
- Warm through for 2-3 minutes.
- Serve hot, garnished with freshly chopped basil and a sprinkle of vegan Parmesan.
Notes
- Choose red bell peppers that feel heavy for their size and have glossy, unblemished skin
- Cherry tomatoes should be firm and bright red
- Fresh basil is non-negotiable for the best flavor
- You can use penne or rigatoni pasta as the sauce clings beautifully to the ridges
- Add more vegetable broth if you prefer a thinner sauce consistency
- Recipe is very forgiving – adjust garlic, herbs, or spice level to taste
- Perfect for meal prep and serves 4 generously
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380
- Sugar: 12g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: creamy roasted red pepper pasta, vegan pasta, roasted red pepper sauce, plant-based dinner, Italian vegan recipe, comfort food, healthy pasta