This Creamy Roasted Pepper Pasta is a healthy and filling dish that is packed with flavor. Cooked in just one pot, it is simple and delicious.
Creamy Roasted Pepper Pasta is so tasty and easy to make. This vegan dish can be made with simple, fresh ingredients and in just one pot. But even though it's an easy recipe, the flavors are complex and layered, one scrumptious taste on top of another. From the roasted red peppers to the fresh spinach, to the flavorful nutritional yeast and al dente pasta, every bite of this creamy pasta is amazing.
Pasta is often seen as an indulgent and not very healthy meal. But this Roasted Pepper Pasta is actually quite healthy. Made with fresh vegetables and veggie broth, you get plenty of vitamins and minerals. And this dish also includes nutritional yeast, which adds extra protein as well. So, while this pasta recipe is filling and delicious, it is also something you can feel good about eating.
- Pasta. I used penne here, but any type of pasta could be used.
- Roasted Peppers. I used store-bought. Any brand of jarred roasted peppers would work here. You can also roast the peppers yourself.
- Coconut Milk. The full-fat version works better.
- Onion and Garlic. The flavor enhancers. 🙂
- Olive Oil. Use just a bit to help brown the onion.
- Veggie Broth. I usually use water and vegetable broth paste (affiliate link).
- Nutritional Yeast. It adds a ton of flavor (and health benefits) to the sauce, so don't skip this ingredient.
- Spinach. Optional, but recommended.
- Fresh Basil. If you don't have basil, you can use fresh parsley instead.
- Red Pepper Flakes. For a touch of heat.
How to Make Roasted Pepper Pasta
1. Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
2. In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.
3. Add the chopped roasted peppers, garlic, and red pepper flakes and cook for about 3 minutes.
4. At this point, add the pasta and broth. Cover the pot with a lid and cook for about 12-14 minutes, until the pasta is al dente and almost no liquid remains.
5. In the meantime, make the sauce. Place the remaining roasted peppers, coconut milk, and nutritional yeast into a blender, or a smoothie cup, and process until smooth.
6. Add the sauce to the pasta. Then add the fresh basil and spinach and cook, stirring often, for about 2 minutes, just until the spinach has wilted and the sauce is heated through. Serve.
Add-ins and Substitutes
- Substitute kale for the spinach. Another great vegetable to use is kale, so you can substitute it for the spinach. Just add the fresh kale at the same time as the pasta in the fourth step to give it enough time to cook.
- Add in cooked chickpeas. Chickpeas pack extra nutrients, making your pasta even healthier. Cook them ahead of time or use canned chickpeas and then add them to the pasta at the end. They only need enough time to warm. Chickepeas pair really well with the other ingredients in this dish.
- Use a Different Pasta. While I used penne pasta in this recipe, you could also substitute other types of pasta. Whole-wheat and gluten free pasta would work here, too. This dish is versatile, so experiment to find what you like best.
How to Store and Reheat
To store this Roasted Pepper Pasta, place the leftovers in an airtight container in the refrigerator. They will last for about 5-6 days in there. When you are ready to reheat the pasta, just place it in the microwave for a few minutes or warm it on the stove top. You may need to add a dash of coconut milk to it if it has gotten too dry in the refrigerator.
This Creamy Roasted Pepper Pasta is deliciously flavored and satisfying. The fresh ingredients and one pot preparation make it the perfect meal both for flavor and convenience. And the versatility of the dish will give you the chance to make it your own. It's just great for family dinners and I hope your family loves this vegetarian pasta as much as I mine does.
You'll also enjoy these yummy pasta recipes:
Creamy Roasted Pepper Pasta
- 1 lb. pasta (penne or other kind)
- 2 tbsp. olive oil
- 1 medium onion, diced
- 6 oz. roasted peppers, chopped
- 4 garlic cloves, minced
- ¼ tsp. red pepper flakes, or to taste
- 1 tbsp. chopped fresh basil
- 3 large handfuls spinach
- 4 cups vegetable broth
For the Sauce
- 6 oz. roasted peppers
- ¾ cup full-fat coconut milk
- 4 tbsp. nutritional yeast
- Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
- In a large pot, cook the onion in olive oil over medium heat, just until it’s slightly brown.
- Add the chopped roasted peppers, garlic, and red pepper flakes and cook for about 3 minutes.
- At this point, add the pasta and broth. Cover the pot with a lid and cook for about 12-14 minutes, until the pasta is al dente and almost no liquid remains.
- In the meantime, make the sauce. Place the remaining roasted peppers, coconut milk, and nutritional yeast into a blender, or a smoothie cup, and process until smooth.
- Add the sauce to the pasta. Then add the fresh basil and spinach and cook, stirring often, for about 2 minutes, just until the spinach has wilted and the sauce is heated through. Serve.
Angela M says
I made this dish exactly as the recipe says and it turned out so delicious! It was a hit with my whole family. It will definitely be made again. Thank you. It's nice to change things up sometime and this certainly hit the spot!
Tania Sheff says
Perfect! I am so happy to hear that, Angela!
Rod S says
We made this according to recipe and loved it. Had the coconut milk on hand. Like others, we didn't know about nutritional yeast, but bought it and gave it a try. Also thought it may not be used again but have learned of other ways to use it (on popcorn!) so it won't be wasted. The sauce was quite "liquidy" but tasted so good I drank it from the bowl! We will make this again!
Tania Sheff says
Thank you for the feedback, Rod! Yes, I do put nutritional yeast on the popcorn as well. 🙂
Patrick Duffey says
Thank you for sharing, Tania! Delicious! To this day, however, I still strain to find "basil" among the list of ingredients. 😯🤐 Loved it anyway! XXOO, Pat
Tania Sheff says
Hi Patrick! Thanks for catching that. Mistake fixed. I am glad you enjoyed the recipe!
John S says
I ditched the yeast and added fresh parmesan and msg instead. Topped with sliced blackened chicken and sliced grilled portobello mushrooms (grilled the mushrooms at the same time as the peppers)
It was great (no nutritional yeast in the house as I'll never use it).
I usually make a similar recipe with an Alfredo and no peppers but I needed something to use up all these peppers and coconut milk I received in bulk (usually use coconut milk for Tom Ka Gai soup with chicken big this was too much)
Tania Sheff says
Sounds great, John! Thanks for stopping by!