Roasted Bell Pepper Pasta – A Creamy, Vegan-Friendly Comfort Dish

This Roasted Bell Pepper Pasta is a vibrant, smoky, and creamy pasta dish that comes together in just about 30 minutes. It’s vegan, simple, and packed with roasted flavor from sweet bell peppers, garlic, and tomatoes—blended into a silky sauce that clings to every bite of pasta.

Whether you’re exploring healthy vegan pasta recipes, looking for vegetarian family meals with bold flavor, or craving something cozy and satisfying with a Mexican-inspired flair, this dish delivers every time. Think of it as a cross between a roasted tomato pasta and a rich, pepper-based romesco—but made weeknight-easy.

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Why You’ll Love This Roasted Pepper Pasta

• Naturally vegan and dairy-free

• Sweet, smoky, savory flavor in every bite

• Great for meal prep or family dinners

• Packed with vitamin C, antioxidants, and fiber

• Easily customizable and kid-friendly

This is the kind of comida casera (homemade food) that feels hearty, healthy, and delicious—perfect for busy evenings or casual gatherings.

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Ingredient Overview

Bell Peppers

• Red, yellow, or orange bell peppers are best (they’re sweeter and roast beautifully)

• Roasting deepens their flavor and adds a smoky-sweet note

Tomatoes (Optional but Recommended)

• Roasted Roma or cherry tomatoes add acidity and body to the sauce

• You can also use canned fire-roasted tomatoes for convenience

Garlic

• Roasted alongside the peppers for a mellow, savory depth

Onion

• Adds sweetness and complexity to the sauce base

Olive Oil

• Used for roasting and blending—adds silkiness to the final sauce

Nutritional Yeast or Vegan Parmesan

• Adds a cheesy umami depth to the creamy vegan sauce

Plant-Based Milk or Cashew Cream

• Makes the sauce creamy without dairy

• Almond, oat, or soy milk work well (unsweetened)

Pasta

• Use your favorite pasta: penne, spaghetti, rigatoni, or gluten-free options

• Short pasta holds the sauce especially well

Herbs & Seasonings

• Basil, smoked paprika, oregano, salt, and black pepper

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Step-by-Step Instructions: Roasted Bell Pepper Pasta

1. Roast the Vegetables

• Preheat oven to 425°F (220°C)

• On a baking sheet, arrange:

  • 2 red bell peppers, halved and seeded

  • 1 small onion, quartered

  • 4 garlic cloves, unpeeled

  • 1 cup cherry tomatoes (optional)

• Drizzle with 2 tbsp olive oil and a pinch of salt

• Roast for 25–30 minutes, flipping halfway, until charred and soft

2. Cook the Pasta

• Bring a large pot of salted water to a boil

• Cook 8 oz pasta until al dente

• Reserve ½ cup pasta water, then drain

3. Blend the Sauce

• Once roasted veggies are slightly cooled:

  • Peel garlic and bell peppers (optional, for smoother texture)

  • Add all roasted ingredients to a blender or food processor

  • Blend with:

    • ¼ cup plant-based milk or cashew cream

    • 2 tbsp nutritional yeast or vegan parmesan

    • ½ tsp smoked paprika

    • Salt and pepper to taste

• Blend until silky and creamy

• If too thick, add more milk or reserved pasta water

4. Warm the Sauce

• Pour sauce into a skillet over low heat

• Stir in cooked pasta

• Toss until fully coated and heated through (2–3 minutes)

• Adjust seasoning as needed

5. Serve

• Garnish with fresh basil, vegan parmesan, or chili flakes

• Serve hot and enjoy!

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Variations & Add-Ins

Add Mexican-Inspired Flavor

• Add chipotle peppers in adobo to the roasted blend

• Garnish with fresh cilantro and lime juice

• Use tajín or chili-lime seasoning for a tangy twist

Add Protein

• Chickpeas, white beans, or lentils stir in well

• Grilled tofu or tempeh also makes it more filling

Make It Nut-Free

• Use oat or soy milk instead of cashew cream

• Skip nuts or seeds in the sauce

Add More Veggies

• Sautéed zucchini, corn, or spinach pair beautifully

• Stir in kale or broccoli for extra nutrients

Spice It Up

• Add cayenne or red chili flakes

• A spoonful of harissa or chili paste adds heat and depth

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Perfect for These Occasions

This pasta works beautifully for:

• Meatless Monday dinners

• Plant-based family meals

• Healthy food meal prep

• Dinner for vegan or vegetarian guests

• Cozy nights with garlic bread and wine

Pair with:

• Grilled vegetables or salad

• Warm tortillas for a fusion twist

• Roasted chickpeas for crunch

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Nutrition & Health Benefits

Roasted bell pepper pasta is packed with:

• Antioxidants from peppers and tomatoes

• Fiber from whole veggies and pasta

• Healthy fats from olive oil

• Plant-based protein (when paired with legumes or tofu)

• Vitamins A, C, and E

Estimated per serving (based on 3–4 servings):

• Calories: 380–450

• Protein: 12–15g

• Carbs: 40–50g

• Fat: 16–20g

• Fiber: 5–7g

Make it lighter by using less oil and pairing with a fresh salad.

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FAQ: Roasted Bell Pepper Pasta

1. Do I need to peel the bell peppers?

Peeling roasted peppers is optional. It gives a smoother sauce but isn’t necessary if you blend well and like rustic texture.

2. Can I use jarred roasted peppers?

Yes! Use about 1 cup drained jarred peppers to save time. Rinse if they’re stored in vinegar.

3. Is this recipe spicy?

Not by default. You can make it spicy by adding chili flakes, chipotle, or cayenne.

4. Can I freeze the sauce?

Yes. Freeze the sauce (without pasta) in airtight containers for up to 2 months. Reheat and toss with fresh pasta when ready.

5. Can I add cheese if I’m not vegan?

Absolutely! Stir in regular parmesan, feta, or even cream cheese for extra richness.

6. What pasta shapes work best?

Short shapes like rigatoni, penne, or fusilli hold sauce well. Spaghetti works too for a smoother texture.

7. How long does it last in the fridge?

Up to 4 days. Store in an airtight container and reheat with a splash of plant milk or water.

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