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5 from 1 vote

Creamy Vegan Roasted Red Pepper Pasta

This creamy vegan red pepper sauce is perfect for the days you don't have much time to cook, or you are craving a delicious, flavorful, nutritious dish.
10 mins
10 mins
20 mins
4 people
Calories: 1025kcal


  • 1 cup pecans
  • 3 roasted garlic cloves
  • 1 large roasted red pepper fresh or from a jar
  • 1 teaspoon champagne or white wine vinegar
  • salt and pepper
  • 1 1- lb pasta package


  • Roast the bell pepper and garlic (with the peel on) on a skillet or in the oven. When the red pepper is well burned on all sides, remove the skin and seeds. Peel the garlic.
  • Put the pecans, the garlic, the red pepper, the teaspoon of vinegar, salt, and pepper in the blender container.
  • Blend with 1 cup of water. Start blending at a low speed and gradually turn it up. Leave it on high speed for about two minutes or until creamy.
  • Check for salt and pepper.
  • Add it to the pasta.
  • Save a cup of water where the pasta was cooked. If the past is a bit dry or the sauce too thick, you need more liquid, add this liquid to the dish.


-To remove the skin from the pepper is easier if immediately after roasting it, you put it in a closed plastic bag and wait a few minutes for the skin to peel off. Then, rinse it, and with your fingers, under the stream of water, you will remove the skin.
-If it is easier for you, you can use jarred red peppers. I always like to have a jar in the pantry for "no time to cook dinner emergencies".


Calories: 1025kcal | Carbohydrates: 175g | Protein: 32g | Fat: 21g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 679mg | Fiber: 10g | Sugar: 8g | Vitamin A: 945IU | Vitamin C: 39mg | Calcium: 69mg | Iron: 4mg
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: creamy red pasta sauce, red pepper sauce., vegan creamy pasta sauce
Author: Piloncillo&Vainilla