clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Red pepper pasta in a bowl.

Roasted Red Pepper Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Diet: Vegan


Roasted red pepper pasta is perfect for a quick weeknight dinner when you want a bowl of comfort food! The sauce is creamy, smoky-sweet, rich and SO delicious. It tastes like something from your favorite Italian restaurant, yet it takes very little effort to make at home. As an added win, this recipe only takes 20 minutes from start to finish! It will definitely become one of your go-to dinners!


  • 1 pound of penne pasta (or other pasta as desired)
  • 1 teaspoon of olive oil
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 12 oz jar of roasted red peppers, drained
  • 1/2 cup of vegetable broth
  • 1 1/4 cups of heavy cream (can also use oat milk or coconut milk)
  • 6 large basil leaves, chopped or julienned
  • 1/2 teaspoon of fine sea salt + pepper to taste
  • Optional: 1/4 cup of white wine
  • 1/2 cup of parmesan cheese (HERE is my vegan version or Violife is great!)


  1. Cook the pasta according to package directions. Drain and set aside. I like to save a little of the pasta water to thin the sauce as desired.
  2. In a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
  3. Add the shallot + garlic to a blender with the roasted red peppers, veggie broth, cream, basil, salt + pepper. Blend until creamy (it may need a few minutes to get creamy, so just let it run for a couple minutes as needed).
  4. Add the sauce + white wine to the same skillet you sautéed the veggies in. Mix in the white wine and cook for 5 minutes. Add in the pasta + parmesan and stir to coat in the sauce and continue to stir until the cheese is fully melted. Garnish with extra basil, if you’d like.
  5. Season with additional salt and pepper to taste, serve, and ENJOY!


To make this vegan – You can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast. HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!).

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American