Roasted Red Pepper Pasta | Creamy Vegan Alfredo Recipe

Roasted Red Pepper Pasta | Creamy Vegan Alfredo Recipe


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This roasted red pepper pasta recipe might be your new favorite weeknight dinner! The healthy Alfredo sauce is super creamy, flavorful, and delicious.
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Duration35 mins
Cook Time20 mins
Prep Time15 mins


  • 2 red bell peppers
  • 1 small red onion
  • 4 5 small cloves of garlic
  • 1 cup 240 ml unsweetened plant-based milk
  • 2 heaped tbsp cashew butter (40 g)
  • 4 tbsp nutritional yeast
  • ½ -2/3 tsp sea salt or to taste
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • ½ tbsp cornstarch to thicken
  • Black pepper to taste
  • Red pepper flakes to taste
Other Ingredients
  • 7 oz 200 g of your favorite pasta regular or gluten (free)
  • Fresh herbs to garnish


  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
  • Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
  • You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
  • At the same time cook your favorite pasta as per the instructions on the package.
  • Meanwhile, measure the other ingredients.
  • Add the roasted veggies with all other sauce ingredients to a blender (or food processor) and blend for a few minutes until super smooth and creamy.
  • Pour the sauce into a skillet or pot and heat it up over medium heat. Let simmer for about a minute, add the pasta and stir with a spoon.
  • Taste and adjust seasoning. Add more salt/black pepper/red pepper flakes to taste if needed.
  • Garnish with fresh herbs and enjoy!
This recipe was republished with permission from ElaVegan. Find the original recipe here.
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