This red pepper pasta is creamy, cheesy, and plant-based. The red pepper sauce is so good you'll want to put it on top of everything.
We add roasted cauliflower to the sauce for a crunchy and charred flavor for a pasta that will satisfy vegans and non-vegans alike.
Check out our best pasta recipe collection!
This meal is scrumptious, healthy, and creamy. It's a perfect dinner for fall, and winter as it's hearty and luxurious.
You can easily pair this pasta with plant-based protein such as our marinated tofu, fried tofu, or air fryer tofu. Simply top the pasta with your preferred type of tofu and you'll add healthy vegan protein to your meal.
If you're also a cauliflower fan, check out our 25 best vegan cauliflower recipes or this easy and refreshing cauliflower rice.
STORAGE
- Red pepper sauce: store in the refrigerator in an air-tight container, like a mason jar, for up to 5 days. Store the sauce before cooking it in the pan.
- Pasta: if you have leftover pasta (with the sauce) you can eat it the day after, even cold. It will be still delicious. Store in the refrigerator in an air-tight container for up to 24 hours.
If you liked this red pepper pasta, you might also like these creamy pasta recipes:
- Easy mushroom pasta
- Vegan creamy pasta boscaiola
- Tomato basil pasta
- 12-min vegan cacio e pepe
- Garlic and oil pasta
- Vegan lemon pasta with spinach
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For many more pasta ideas, check out our pasta category page.
Red pepper pasta with roasted cauliflower
Equipment
- Blender
Ingredients
For the sauce (the sauce serves 5 to 8 portions, I find it more practical to do it for 8 and save the leftovers in a jar)
- 8 ounces roasted bell peppers drained, from a jar or can
- 14.5 ounces canned tomatoes 1 jar or can (you can use any canned tomatoes or tomato sauce)
- ¾ cup almonds peeled (or cashews)
- 1 cup water
- 1 teaspoon salt
- ½ clove garlic
For the roasted cauliflower
- 1 cauliflower
- 2 tablespoons olive oil
- 1 pinch salt
For the pasta (with 1 pound of pasta you can serve 5 to 8 people)
- 1 pound pasta penne, ziti, maccheroni, etc
- ½ teaspoon chili flakes optional
- 1 handful parsley optional
Instructions
- Clean the cauliflower, cut it up into small florets, and bake it in the oven with some olive oil and salt at 350F or 180C for 30 minutes.
- In the meantime put the water for the pasta to boil then make the pasta sauce. To a blender, add canned tomatoes, roasted bell peppers, almonds, water, garlic and salt.
- Blend for 5 minutes until the sauce is completely smooth.
- Transfer the sauce to a non stick pan and let simmer on low heat for 10 minutes. Taste and adjust for salt if necessary.TIP: the sauce is enough to serve 8 portions. If you are making pasta for less people, then only use the sauce you need, then store the leftover in a jar in the refrigerator for up to 5 days.
- While the sauce simmers, cook the pasta in salted boiling water. Drain when al dente, but save 2 cups of pasta cooking water.
- Add the cooked pasta to the pan with the sauce, add 1 cup of pasta cooking water and the baked cauliflower. I like to add half of the cauliflower, and eat the other half as a side.Stir gently, adding more pasta water if necessary. Sprinkle with parsley and chili flakes, and serve.
STORAGE
- Red pepper sauce: store in the refrigerator in an air-tight container, like a mason jar, for up to 5 days. Store the sauce before cooking it on the pan.
- Pasta: if you have leftover pasta (with the sauce) you can eat it the day after, even cold. It will be still delicious. Store in the refrigerator in an air-tight container for up to 24 hours.
Nutritional Values
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