Creamy, easy, and so delicious. This ultra creamy roasted red pepper pasta requires minimal ingredients, super simple, and will surely 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 loaded with vegan Italian sausage, creamy vegan yogurt, 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.
The Process
This recipe starts with sautéing onion, garlic, and vegan sausage in a bit of oil. Red bell peppers are then roasted in the oven for 30 min. until charred and soft.
Add a tbsp of vegetable broth at a time whenever the onion mixture gets a bit dry. Sprinkle in some paprika and add a tsp of miso paste. The paprika adds some sweet, smoky flavor and the miso adds a hearty, umami taste.
De-seed the bell peppers and blend in a blender with vegetable broth and tomato sauce until smooth. Pour into the pan with the onions. Stir in a bit of vegan yogurt to add some creaminess and season with salt and pepper. Simmer for 15 min. until slightly thickened and flavors have melded together.
Pour in pasta into the sauce and stir to combine. Season with more salt and pepper if needed. Finish with juice from 1/2 lemon. Serve with fresh, chopped chives and black pepper.
This Creamy Vegan Roasted Red Pepper Sauce is…
- Simple
- Easy
- Savory
- Subtly sweet
- Vegan
- Gluten-free
- Oh so delicious!
Creamy, easy, and so delicious. This ultra creamy roasted red pepper pasta requires minimal ingredients, super simple, and will surely satisfy your weeknight pasta cravings.
- 2 red bell peppers
- ½ cup vegetable broth
- ½ cup tomato sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ white onion, finely diced
- 2 vegan Italian sausages, finely chopped (approx. 1 cup) such as Field Roast
- 1 tsp miso paste
- ½ tsp smoked paprika
- ¼ cup vegetable broth
- ¼ cup non-dairy, unsweetened yogurt
- 1 tsp salt
- ½ tsp black pepper
- 8 oz. gluten-free pasta
- 1 cup fresh or frozen peas
- Juice from ½ lemon
- Fresh chives, finely chopped
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Preheat the oven to 425 degrees. On a baking sheet, roast bell peppers for 30 min. until charred and soft. Using a paper towel to carefully hold the peppers, peel off the skin using a fork. Cut them in half. Carve out the inner white lining and seeds. Transfer to a blender and blend with ½ cup vegetable broth and tomato sauce. Set aside.
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In a medium pot, heat oil over medium heat. Add garlic, onion, vegan sausage, and a pinch of salt. Saute for 3-4 min. until onion is translucent and soft. Stir in miso paste and paprika. Cook for an additional 3 minutes. Add a tbsp or two of vegetable broth to deglaze the pan if needed.
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Pour in bell pepper mixture into the pot along with vegan yogurt. Stir to combine. Season with salt and pepper. Bring sauce to a low boil, cover, then lower the heat to simmer for 15 min.
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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 needed. Finish with juice from ½ lemon.
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Serve with fresh, chopped chives and black pepper.
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