Vegan Recipe: Roasted Red Pepper Pasta

If you’ve ever longed for a dinner that feels indulgent yet clean, this vegan roasted red pepper pasta delivers on both fronts. Built around a vibrant red pepper sauce made from roasted peppers, garlic, and creamy coconut milk, this dish brings that rich, luxurious texture you’d expect from a classic pasta but without dairy, and easily made gluten-free with the right pasta choice. According to the recipe, created by vegan chef Caitlin Shoemaker (aka @frommybowl), the entire sauce comes together in just five main ingredients—and requires about 20 minutes from start to finish.

Using plant-based ingredients doesn’t mean sacrificing flavor: the roasted red peppers carry smoky sweetness, the garlic adds depth, the coconut milk gives creaminess, and the optional crushed red pepper brings subtle heat. Best of all, by selecting a certified gluten-free pasta—or simply choosing the brand’s whole-wheat or legume-based pasta variant—you keep the dish accessible to those avoiding gluten while still feeling like comfort food.

Whether you’re short on time after work, prepping a quick but memorable weeknight dinner, or entertaining friends who expect flavor and inclusivity, this roasted red pepper pasta ticks every box. It’s adaptable—add greens, roasted veggies, or extra protein—and still aligns seamlessly with vegan, gluten-free, plant-rich eating patterns. Let’s dive into how you can tailor it, pair it, and serve it for any occasion.

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Roasted Red Pepper Pasta

Recipe Details

Yield: 2 to 4 servings
Total time: 20 minutes

Roasted Red Pepper Pasta Ingredients

• Sea salt
• 8 ounces pasta of choice (try biodynamic whole wheat spaghetti)
• 1 12-ounce jar or 14.5-ounce can roasted red peppers, drained and rinsed (can also use 8 ounces homemade)
• 2 cloves garlic
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1/4 teaspoon crushed red pepper (optional)

How to Make Roasted Red Pepper Pasta

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In the meantime, add the peppers, garlic, coconut milk, vegetable broth, and red chili flakes (optional) to a blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy. Season with salt and pepper to taste, if necessary.
3. Drain the pasta once cooked, but do not rinse. Return the empty pot to the stovetop and add the red pepper sauce.
4. Bring the sauce to a simmer over medium-high heat and cook for 2 to 3 minutes, until bubbly and thickened.
5. Remove the pot from heat and add the cooked pasta. Toss pasta with sauce using tongs. If the sauce appears runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.
6. Transfer the pasta into bowls and serve.

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Roasted Red Pepper Pasta Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 350 kcal
Protein	≈ 10 g
Carbs	≈ 50 g
Sugar	≈ 5 g
Fiber	≈ 5 g
Fat	≈ 10 g

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Roasted Red Pepper Pasta Variations & Tips

• Choose gluten-free pasta: Use chickpea pasta, lentil pasta, or certified gluten-free rice pasta if you want to keep the dish gluten-free without compromise.
• Boost veggie content: Stir in sautéed spinach, zucchini ribbons or roasted broccoli into the sauce to increase the veggie count and texture differences.
• Spice it up: Add ¼ teaspoon smoked paprika or a pinch of red pepper flakes (from the recipe) to boost smoky or spicy notes. :contentReference[oaicite:4]{index=4}
• Swap coconut milk style: If you prefer a lighter sauce, use light coconut milk or a blend of almond milk + vegan butter—but monitor thickness.
• Add protein boost: Toss in roasted chickpeas, tofu cubes or vegan sausage slices for more plant-based protein and texture contrast.
• Make ahead: Blend the red pepper sauce ahead of time, store in a jar in the fridge for up to 3 days, then quickly reheat and toss with freshly cooked pasta.
• Finish with herbs & texture: Right before serving, add chopped basil or parsley and sprinkle toasted pine nuts or pumpkin seeds for fresh fragrance and crunch.

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Best Roasted Red Pepper Pasta Pairings

• Simple green salad: A salad of arugula, shaved fennel, lemon vinaigrette offers brightness to offset the rich sauce.
• Garlic-herb roasted asparagus: Roasted asparagus spears with garlic and olive oil complement the pasta’s smoky-sweet pepper base.
• Gluten-free crusty bread: Serve slices of gluten-free focaccia or crusty boule to soak up any remaining sauce and add comfort factor.
• Chilled white wine: A dry Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the creaminess and red-pepper sweetness of the sauce.
• Herb-infused sparkling water: A glass of sparkling water with a sprig of rosemary or mint and lemon slice keeps the palette refreshed between bites.
• Vegan lemon-olive oil cake: End the meal with a light dessert—a lemon-olive oil cake that echoes the brightness and warmth of the pasta dish.

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When to Make Roasted Red Pepper Pasta

• Weeknight dinner made easy: Perfect when you want something fast, flavorful and plant-rich—blends in while you deal with work or kids.
• Vegetarian/vegan meal gathering: Serve this at a dinner with mixed-diet guests—it caters to vegans and gluten-free eaters without feeling “just the alternative.”
• Casual weekend lunch: Feature this dish on a relaxed weekend day; add a side salad and maybe a glass of wine to elevate the moment.
• Meal-prep for leftovers: Double the sauce, cook extra pasta, and portion into containers for easy, elevated lunches later in the week.
• Comfort food-for-two night: Light candles, share a bowl of this pasta and serve with roasted veggies and bread—simple, cozy and inclusive.
• Plant-forward dinner party: Include this as part of a menu where you’re showing guests that vegan and gluten-free do not mean boring—expect comments and compliments.