Ingredients
Scale
- 4 large red bell peppers, roasted and peeled
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (optional for cheesy flavor)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened plant-based milk (almond, cashew, soy, etc.)
- Cooked pasta of your choice (spaghetti, penne, fusilli, or gluten-free options)
Instructions
- Roast the red bell peppers over an open flame or in the oven at 400°F (200°C) for 15-20 minutes, turning until blackened. Cover with plastic wrap and steam for 10 minutes, then peel, seed, and chop.
- Heat olive oil in a skillet over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent, about 3-4 minutes.
- Transfer roasted peppers to a blender. Add sautéed aromatics, nutritional yeast (if using), smoked paprika, red pepper flakes, salt, black pepper, and plant-based milk. Blend until smooth and creamy.
- Pour the sauce back into the skillet and simmer on low heat for 5 minutes to meld flavors and thicken slightly.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- Toss cooked pasta with the sauce, adding reserved pasta water to loosen if desired. Serve warm, garnished with fresh herbs or a drizzle of olive oil.
Notes
- For extra flavor, add sautéed vegetables or plant-based protein like tofu or tempeh.
- Store leftovers in an airtight container for up to 3 days in the refrigerator; reheat gently on stove, adding extra plant milk if needed.
- This sauce is best enjoyed fresh but can be frozen for up to 1 month. Reheat thoroughly and stir well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Blending, Roasting
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup of pasta with sauce
- Calories: 320 Kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg