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Vegan Creamy Roasted Red Pepper Pasta Recipe

Creamy Roasted Red Pepper Pasta

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 1

Creamy and rich, this roasted red pepper sauce requires only a few ingredients and is quick to put together. Best of all, this recipe doesn't use obscure or expensive ingredients, doesn't use nutritional yeast for those health foodies, and can easily be made gluten-free!

Author Vegan Recipes TV
by Vegan Recipes TV
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Pasta (1 Servings)
Needed Kitchenware: Food Processor or Blender, Cooking Pan
  • 200 grams of roasted red peppers
  • 1 cup of plant-based milk
  • 50 grams of cherry tomatoes
  • 2 tbsp olive oil
  • 7-10 large basil leaves, fresh
  • salt to taste
  • 100 grams of pasta, your choice
Recipe Directions


  • Using a food processor or blender, blend the roasted red peppers and plant-based milk together until smooth. Set aside.
  • Prepare all the cherry tomatoes by cutting them into quarters length-wise.
  • Set a cooking pan on the stove on medium heat. Add 1 tbsp olive oil and the cherry tomatoes. Sauté and stir until the tomatoes become a little softer. Add the blended peppers and milk to the pan and set the heat to medium-low to prevent splashing. Allow to simmer for a couple minutes. Salt to taste.
  • Turn the heat off and add the basil leaves into the sauce. Then add the pasta and gently toss the pasta in the sauce to thoroughly coat the pasta. Garnish with 1 tbsp olive oil and serve immediately.
Recipe nutrition

Nutritional Information

Yield: Pasta
Servings: 1
Information per serving:
Energy: 792.8 kcal
Carbohydrate: 103.4 g
Protein: 18.8 g
Fiber: 8.1 g
Sugar: 19.5 g
Fat: 33.7 g
Monounsaturated Fat: 19.9 g
Polyunsatured Fat: 3.5 g
Omega-3: 0.2 g
Omega-6: 3.2 g
Saturated Fat: 4.5 g
Trans Fat: 0.04 g
Cholesterol: 0 mg
Choline: 5.1 mg 1% DV
Folate: 30.9 µg 8% DV
A: 2110.8 IU 90% DV
B1: 0.1 mg 11% DV
B2: 0.7 mg 61% DV
B3: 2.1 mg 15% DV
B5: 0.5 mg 10% DV
B6: 0.2 mg 16% DV
B12: 0 mg 0% DV
C: 28 mg 37% DV
D: 0 IU 0% DV
E: 4.4 mg 29% DV
K: 38.3 µg 43% DV
Calcium: 425.2 mg 43% DV
Copper: 0.3 mg 38% DV
Iron: 2.5 mg 14% DV
Magnesium: 63 mg 20% DV
Manganese: 1 mg 58% DV
Phosphorus: 207.6 mg 30% DV
Potassium: 786.3 mg 17% DV
Selenium: 63.2 µg 115% DV
Sodium: 1125.1 mg 75% DV
Zinc: 1.6 mg 19% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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