• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

COOKTORIA logo

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Vegan
    • Quick Dinners
    • Sweet treats
  • About
  • Quick Dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Home » Dinner » Creamy Roasted Pepper Pasta

Creamy Roasted Pepper Pasta

Last updated on June 29, 2022. Originally posted on September 13, 2020 By Tania Sheff

Jump to Recipe Jump to Video

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 Pasta with spinach in a pot

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.

Video Tutorial

Main Ingredients

  • 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.

cooking onions in olive oil

3. Add the chopped roasted peppers, garlic, and red pepper flakes and cook for about 3 minutes.

adding pepper and garlic

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.

adding pasta and broth

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.

making the creamy sauce

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.

adding the spinach and sauce to the pasta
Roasted Pepper Pasta on a white plate

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.

Roasted Pepper Pasta in a pot

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:

  • Easy Broccoli Pasta
  • Angel Hair Pasta
  • One-Pot Pasta with Spinach
  • Pasta with Spinach Sauce

Creamy Roasted Pepper Pasta

Tania Sheff
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.
4.43 from 35 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 661 kcal

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 661kcalCarbohydrates: 100gProtein: 25gFat: 19gSaturated Fat: 9gSodium: 1208mgPotassium: 944mgFiber: 9gSugar: 4gVitamin A: 2552IUVitamin C: 49mgCalcium: 107mgIron: 5mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
« Easy Broccoli Pasta
Roasted Fingerling Potatoes »
23.2K shares
  • Share

Filed Under: All Recipes, Dinner, Lunch, Pasta, Quick Dinners, Side dish, Vegan, Vegetarian

Reader Interactions

Comments

  1. Trish says

    October 27, 2020 at 4:08 pm

    5 stars
    Hi! Just realized you wrote to me! Haha. I ended up using regular whole milk because I didn't see your message, and have to tell you it was still excellent! Just made it again tonight! Thank you so much for this recipe. Its a hit with the hubby!

    Reply
    • Tania Sheff says

      October 28, 2020 at 11:27 am

      Thanks, Trish! I am glad you enjoyed it!

      Reply
  2. SHERRELL TURNER says

    October 25, 2020 at 11:02 pm

    5 stars
    My husband and I tried this for our in house date night. It was absolutely delicious 😋 easy to make, finding the nutritional yeast took a minute but worth the wait. I'll be adding this to our menu again in the near future.

    We did add boneless skinless chicken thighs for some protein.

    Reply
    • Tania Sheff says

      October 28, 2020 at 11:23 am

      Thank you so much, Sherrell! It means a lot to me!

      Reply
  3. Uni says

    October 14, 2020 at 8:44 pm

    What other non dairy milks would you recommend?

    Reply
    • Tania Sheff says

      October 14, 2020 at 11:03 pm

      My favorite by far is Extra Creamy Oat Milk by Chobani. It's sold in most major supermarkets, so I hope you'll give it a try!

      Reply
  4. Trisha says

    October 06, 2020 at 11:01 am

    Hi! Can I use regular milk instead of coconut milk? I dont have coconut milk right now so trying to work with what I have! Thank you!

    Reply
    • Tania Sheff says

      October 07, 2020 at 7:02 pm

      Hi Trisha! Milk won't make a good sauce. You need to sub with cream or Half&Half. Let me know if you try it!

      Reply
  5. Chris says

    September 17, 2020 at 5:33 pm

    Hi there! Can I sub or omit the Nutritional Yeast? Is it for flavor or something else? Thx!

    Reply
    • Tania Sheff says

      September 17, 2020 at 6:18 pm

      Hi Chris! Nutritional yeast gives a cheesy flavor to the sauce. You can use Parmesan instead or skip it, if you wish. Let me know if you try it!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH COOKTORIA

Hello friend!

My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

BEST HEALTHY RECIPES

Easy Fajita Vegetables

Roasted Mini Pepper Salad

Refreshing Chickpea Salad

Greek Salad Dressing on a spoon

Greek Salad Dressing

Crunchy Baked Broccoli

Mediterranean Farro Salad

More Posts from this Category

LET'S KEEP IN TOUCH

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

POPULAR RECIPES

Baked Cod on a tray topped with breadcrumbs

Baked Cod

Quick & Easy Creamy Spinach Orzo

Roasted Green Beans and Potatoes

Lifting Angel Hair Pasta with tongs

Easy Angel Hair Pasta Recipe

Twice Baked Potato Casserole

Plantain Chips in a Bowl

Baked Plantain Chips

More Posts from this Category

Footer

↑ back to top

Privacy Policy

Privacy Policy

Newsletter

Sign Up! for emails and updates

Get in Touch

Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © Cooktoria LLC 2021

23200 shares