Fire Roasted Red Pepper Pasta is a delicious and easy to make dish that is perfect for a weeknight meal. It’s dairy-free, vegan, and packed with flavor.
The pasta is cooked in a rich tomato sauce that is infused with the smoky flavor of fire roasted red peppers. The sauce is creamy, velvety, and super flavorful, making for a filling and heavenly dinner. I like to add a bit of crushed red pepper to mine for an extra bit of spice. This dish can be made ahead of time and reheated, or it can be made fresh and served immediately. It is sure to become a family favorite.
How to make Fire Roasted Red Pepper Pasta
Fire-roasted red pepper pasta is a simple, yet delicious, dish with a creamy, smokey sauce that can be made in less than 30 minutes. Perfect for a busy weeknight, this recipe only requires a few ingredients and can be easily customized to your liking. To begin, preheat the oven to 450 degrees or roast the red peppers over an open flame or in oven until they are slightly charred. Once they are cooled, peel off the skin and remove the seeds before roughly chopping them into bite-sized pieces.
Next, cook pasta in salted water according to package instructions or 8-10 minutes until al dente. While the pasta is cooking, sauté some garlic in olive oil until it is fragrant. Once the garlic is cooked, add the chopped red peppers and cook for an additional 2-3 minutes. When the red peppers are ready, add them to a blender along with the cashews, sautéed garlic and onion, nutritional yeast, and the remaining ingredients. Blend until creamy and thick.
Set the sauce in a large pan and warm it up for 1-2 minutes. Pour the pasta onto the saucepan and toss. Add some fresh basil leaves to the pan and serve immediately with grated vegan Parmesan cheese on top. Fire-roasted red pepper pasta is a quick, easy, and flavorful meal that the whole family will love.
I went with the bow-shaped farfalle noodles for this recipe, but others like penne, rigatoni, or spaghetti would work just fine as well. Serve the Fire Roasted Red Pepper Pasta with paprika, vegan parmesan, or any topping you see fit. Slices of crusty bread or a side salad would make a great addition to this meal. Enjoy!
Looking for more pasta dishes? Try my Vegan Cacio e Pepe!
Fire Roasted Red Pepper Pasta
Ingredients
The fire-roasted red pepper sauce:
- 3 red bell peppers
- 1 tablespoon olive oil
- ½ onion diced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- 1 28-ounce can diced tomatoes, undrained
- ½ cup vegetable broth
- ¼ cup cashews soaked for at least 2 hours
- ¼ cup fresh basil leaves plus extra for garnish
- Salt and pepper to taste
The pasta:
- 12 oz farfalle pasta
- 1 tablespoon olive oil
- Freshly grated vegan parmesan cheese for garnish
Instructions
The fire-roasted red pepper sauce:
- Preheat oven to 425°F (220°C).
- Place the whole red peppers on a baking sheet and roast for 30-40 minutes, until blackened and blistered.
- Remove from the oven and place the peppers in a paper bag to seal. Let them steam for 15 minutes.
- Once cool enough to handle, peel off the skin and remove the seeds and stems.
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
- Add the diced tomatoes, vegetable broth, and roasted red peppers. Bring to a boil, then reduce heat and simmer for 20 minutes, until thickened.
- Add the cashews and fresh basil leaves to the pot and blend using an immersion blender or transfer to a blender and blend until smooth.
- Season with salt and pepper to taste.
The pasta:
- Cook the farfalle pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Toss the cooked pasta with the fire-roasted red pepper sauce until evenly coated.
- Serve immediately, garnished with additional fresh basil leaves and vegan parmesan cheese
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