Roasted Red Pepper Vegan Pasta

Transport your senses to a sun-soaked Mediterranean village, where the scent of fire-roasted peppers drifts through the air, mingling with the briny perfume of freshly picked olives and the earthy aroma of fragrant herbs swaying in the breeze. This vibrant and creamy vegan roasted red pepper pasta encapsulates the magic of vegan Mediterranean cuisine, bringing together fresh, simple ingredients to create a vegan dish that is both comforting and full of character. The deep, caramelised sweetness of fire-roasted red peppers melds seamlessly with fragrant garlic, aromatic herbs, and silky plant-based cream, creating a sauce that clings lovingly to each twist of vegan pasta. The balance of richness and freshness is what makes Mediterranean cuisine so irresistible—earthy, bold, yet effortlessly light.

Each forkful is an explosion of taste—briny olives cutting through the creaminess, fresh basil adding a burst of brightness, and dairy-free mozzarella melting gently into the warm pasta. The vegan pasta recipe is more than just a meal; it’s an experience, a sensory journey that proves vegan recipes can be just as indulgent and satisfying as their traditional counterparts. Whether you're looking for vegan recipes to add to your weekly meal plan or experimenting with lacto vegetarian recipes, this vegan pasta recipe promises to impress.

Recipe:

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients:

Roasted Red Pepper Sauce

3 large red bell peppers
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, diced
1 teaspoon smoked paprika Use Code: PLANTIFUL20
½ teaspoon chilli flakes (optional)
200 ml canned coconut milk or cashew cream
1 tablespoon nutritional yeast
Salt and black pepper, to taste

Pasta and Toppings

400 g fusilli or your favourite pasta
100 g green olives, halved
50 g cherry tomatoes, halved
20 g fresh basil, chopped
50 g dairy-free mozzarella, torn into chunks
2 tablespoons olive oil
1 teaspoon lemon zest
Freshly cracked black pepper, to taste

Method:

Preheat the oven to 200°C (fan 180°C). Place the red peppers on a baking tray, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes, turning halfway through, until charred and softened. Once cooled, remove the stems and seeds.
In a frying pan, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion for 5 minutes until soft, then add the garlic and cook for another minute. Stir in the smoked paprika and chilli flakes, letting the spices bloom for extra depth of flavour.
Transfer the roasted peppers and sautéed onion mixture to a blender. Add the coconut milk, nutritional yeast, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking. The salt enhances the flavour of the pasta, ensuring it complements the rich sauce. Once cooked, drain the pasta, reserving 100 ml of pasta water. Return the pasta to the pan, keeping it warm while preparing the sauce.
Pour the roasted red pepper sauce over the pasta, adding a splash of reserved pasta water if needed to loosen the sauce. Stir until evenly coated.
Toss in the cherry tomatoes and olives, folding them gently into the pasta. Warm over low heat for 2 minutes to allow the flavours to meld.
Divide the pasta among serving bowls. Top with dairy-free mozzarella, fresh basil, and a drizzle of olive oil. Sprinkle with lemon zest and freshly cracked black pepper for a final burst of freshness.
Serve immediately and enjoy this rich and satisfying plant-based pasta dish.

Additional Tips:

For a richer sauce, blend in a handful of soaked cashews for extra creaminess.
If you prefer a spicier kick, add an extra pinch of chilli flakes or a dash of hot sauce.
Swap green olives for kalamata olives for a deeper, briny flavour.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated with a splash of water to loosen the sauce.

Allergy information / alternatives:

Gluten-free: Use gluten-free pasta to make this dish completely gluten-free.
Soy-free: Ensure your plant-based cream and cheese are soy-free.
Nut-free: If avoiding nuts, use coconut milk instead of cashew cream.
Refined sugar-free: This dish contains no refined sugars.

Nutritional Information (per serving):

Calories: ~480 kcal
Protein: ~12 g
Fat: ~22 g
Carbohydrates: ~55 g
Sugar: ~8 g
Salt: ~1.2 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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