Creamy Roasted Red Pepper Pasta that’s simple & easy to make and loaded with delicious umami flavor.
This Creamy Roasted Red Pepper Pasta requires simple ingredients, is easy to make, and will definitely satisfy your weeknight pasta cravings.
Let’s put a quick pause on the winter soups and focus on some pasta. Because everyone loves pasta, right?
This ultra creamy sauce is made with vegan Italian sausage, creamy coconut milk, smoked paprika, and of course perfectly charred roasted red peppers. It’s creamy, savory, and subtly sweet.
If you really want to cut down the cooking time of this recipe, feel free to sub the two roasted red peppers for one 16 oz. jar of roasted red peppers.
How to make Creamy Roasted Red Pepper Pasta:
- Preheat the oven to 450°F. Add whole bell peppers, garlic, and roughly chopped onion to a large baking sheet. Roast for 30-35 minutes until peppers are very soft and charred all over.
- Transfer peppers to a cutting board. Use a paper towel to carefully hold the pepper while peeling off the skin using a fork (discard skin). Cut peppers in half. Carve out the inner white lining and seeds. Transfer to a blender along with garlic flesh and onion. Blend with 1 cup vegetable broth, coconut milk, and basil until creamy. Set aside.
- In a medium heavy-bottomed pot, heat oil over medium-high. Add vegan sausage and a pinch of kosher salt. Saute for 3-4 minutes until browned. Stir in miso paste, paprika, and 2 tbsp veg broth to break up miso. Stir in bell pepper mixture. Season with ~1 tsp kosher salt and ½ tsp freshly cracked black pepper. Bring sauce to a low boil, cover, then lower the heat to simmer for 15 minutes.
- While sauce is simmering, prepare the breadcrumbs. Melt butter in a large skillet, then scatter over breadcrumbs and fresh thyme in an even layer. Toast until golden brown, stirring frequently. Set aside.
- Cook the pasta according to package directions. Drain and add to the pot with the sauce. Stir to fully coat. Stir in peas and cook until they’re heated through. Season with more salt and pepper, if desired. Finish with lemon juice.
- Serve pasta with toasted breadcrumbs, fresh basil, and freshly cracked black pepper.
Why you’ll love this Creamy Roasted Red Pepper Pasta:
- Easy & simple to make.
- Requires easy-to-find ingredients.
- Oh so creamy.
- Filled with delicious savory umami flavor.
- Perfect weeknight meal idea.
Frequently Asked Questions:
Can I substitute the red pepper with jarred roasted red peppers?
Definitely! I recommend subbing the 2 red bell peppers for 1-16 oz. jar pre-roasted red bell peppers.
What vegan sausages do you recommend?
My favorite is Field Roast because it crumbles very well. Any of your favorite vegan sausage will work!
What type of pasta do you recommend?
Any small pasta shape will work. I recommend fusilli. You can also use penne, farfalle, or rotini.
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Avocado Pasta, and this Creamy Walnut White Sauce Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy Roasted Red Pepper Pasta that's simple & easy to make and loaded with delicious umami flavor.
- 2 medium red bell peppers
- ½ yellow onion, roughly chopped
- 3 cloves garlic, unpeeled
- 1 cup + 2 tbsp low-sodium vegetable broth, divided
- ½ cup full-fat coconut milk
- ¼ cup packed fresh basil (4-5 large leaves)
- 1 tbsp olive oil
- 2 vegan Italian sausages, finely chopped (~1 cup), such as Field Roast
- 1 tsp white miso paste
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 8 oz. fusilli pasta
- 1 cup fresh or frozen peas
- 1 tsp fresh lemon juice
- 2 tbsp vegan butter
- ½ cup panko breadcrumbs
- 1 tbsp fresh thyme leaves
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Preheat the oven to 450°F. Add whole bell peppers, garlic, and roughly chopped onion to a large baking sheet. Roast for 30-35 minutes until peppers are very soft and charred all over.
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Transfer peppers to a cutting board. Use a paper towel to carefully hold the pepper while peeling off the skin using a fork (discard skin). Cut peppers in half. Carve out the inner white lining and seeds. Transfer to a blender along with garlic flesh and onion. Blend with 1 cup vegetable broth, coconut milk, and basil until creamy. Set aside.
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In a medium heavy-bottomed pot, heat oil over medium-high. Add vegan sausage and a pinch of kosher salt. Saute for 3-4 minutes until browned. Stir in miso paste, paprika, and 2 tbsp veg broth to break up miso. Stir in bell pepper mixture. Season with ~1 tsp kosher salt and ½ tsp freshly cracked black pepper. Bring sauce to a low boil, cover, then lower the heat to simmer for 15 minutes.
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While sauce is simmering, prepare the breadcrumbs. Melt butter in a large skillet, then scatter over breadcrumbs and fresh thyme in an even layer. Toast until golden brown, stirring frequently. Set aside.
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Cook the pasta according to package directions. Drain and add to the pot with the sauce. Stir to fully coat. Stir in peas and cook until they're heated through. Season with more salt and pepper, if desired. Finish with lemon juice.
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Serve pasta with toasted breadcrumbs, fresh basil, and freshly cracked black pepper.
