Enjoy a world of flavour with this Vegan Roasted Red Pepper Pasta, a creamy, tomato-free vegan treat. Perfect for a quick, hearty dinner, this sauce pairs beautifully with pasta and is topped with crunchy lemon parsley garlic breadcrumbs for an extra texture kick. A great way to create an easy, pantry-friendly vegan meal!
When the craving for a warm, comforting bowl of pasta strikes, I often turn to one of my all-time favourite recipes, a creamy vegan pasta dish topped with a homemade creamy vegan roasted red pepper sauce. This dish is a testament to the magic that can happen with a few simple pantry staples, transforming them into a creamy, vibrant sauce that’s both comforting and full of bright flavours!
This recipe is made from simple ingredients and stands as a go-to solution for busy weeknights when I need to do some digging in the pantry. The combination of jarred roasted red bell peppers and canned white beans not only makes this sauce incredibly easy to whip up, but it’s also packed with flavour and nutrition. The addition of a crunchy garlic breadcrumb topping takes this dish to the next level, adding a textural contrast that complements the smooth sauce.
Vegan Creamy Pasta Sauce
This red sauce is made with wholesome ingredients; just a touch of tomato paste. A jar of roasted red peppers adds a beautifully natural red colour while adding a garden-fresh taste, especially when blended with creamy white beans for texture and substance.
And it’s super easy to make. Toast up some garlicky breadcrumbs for a delightful crunch (trust me, it’s worth it!). While your pasta cooks, saute onions and red peppers with a hint of tomato paste for depth. Then, blend in the beans, pasta water, and a squeeze of lemon for a silky-smooth sauce that’s bursting with flavour.
Mix it all together with your favourite pasta shape, sprinkle on those breadcrumbs and some fresh parsley and dinner is served!
Why You’ll Love This Recipe
Uses pantry staples: This recipe is a lifesaver for busy nights. Jarred peppers, canned beans, and a box of pasta of your choice transform into a delicious meal without a grocery run.
Creamy vegan sauce: Forget heavy cream! This sauce gets its luxurious texture from white beans, creating a satisfyingly smooth and rich coating for your pasta.
Vibrant flavour: Roasted red peppers bring vibrant sweetness and a touch of garden freshness, while a hint of tomato paste adds depth.
Customizable: There are so many ways to customize this dish! Swap the white beans for red lentils, add a kick of spice with dried chilli flakes, or sneak in some spinach for a veggie boost, tope with fresh basil to name a few.
Quick and easy: This delicious sauce recipe comes together in under 40 minutes, making it perfect for those busy weeknights when you crave comfort food.
Ingredients You’ll Need
Breadcrumbs (fresh, dried, or panko) – Add a satisfying crunch and savoury flavour to the dish. Use whichever type you have on hand. Itopped this pasta with my Lemon Parsley Garlic Breadcrumbs
Medium Tube Pasta (rigatoni, ziti, cavatelli) – Holds the creamy sauce beautifully and creates a satisfying bite. Choose your favorite shape.
Onion and Garlic – Form the base of the sauce, adding savoury aroma and depth. For a sweeter sauce, use red onion instead of white onion.
Jarred Roasted Red Peppers – Deliver vibrant sweetness and from the charred skin, they add a touch of smoky, roasted flavour with a natural red colour.
Tomato Paste – Adds richness and umami flavor to the sauce.
Seasonings (salt, black pepper, crushed red pepper flakes & Sweet smokey paprika) – Adjust to your taste preference, balancing savoury, spicy, and heat.
Canned White Beans (haricot or cannellini) – Create the creamy texture of the sauce, adding protein and fibre.
Pasta Water – Thins and stretches the sauce to coat the pasta perfectly.
Lemon Zest and Juice – Brightens the flavours and add a touch of acidity and citrus freshness.
Garnish (lemon wedges) – Optional, but adds a pop of freshness, complementing the hints of lemon flavour.
How To Make Vegan Roasted Red Pepper Pasta:
Make the breadcrumb topping: Add oil to a Dutch oven over medium-high heat. Add in the breadcrumbs, half of the garlic and salt. Stir consistently to infuse the garlic flavor until golden brown and crispy. This will take about 5 minutes. Remove from the heat into a small bowl and toss with parsley and lemon zest. Wipe out the pot and set aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the instructions on the box, stirring occasionally. Once cooked, drain, reserving 2 cups of starchy pasta water. Chill the pasta to stop it from continuing to cook.
Saute the aromatics: Add oil to the reserved pot and heat over medium-high. Sauté onions and tomato paste and spices until the tomato paste has darkened, the onions have softened and the spices are fragrant, for about 6-8 minutes.
Add in the roasted red peppers, garlic, and salt. Saute until all liquid is evaporated and the mixture is glossy and well combined.
Assemble the sauce: Remove from heat and pour in reserved pasta liquid, followed by lemon juice, lemon zest, and additional black pepper (if desired).
Add beans and blend: Pour in the drained and rinsed white beans. Use an immersion blender or high speed blender (in batches) and puree until smooth and creamy. If using a stand blender, add the sauce back to the pan. Turn the heat down to medium and simmer until thickened.
Coat the pasta in the sauce: Remove the blended sauce from heat and add the drained and cooked pasta. Toss to coat fully.
Garnish and serve: Ladle the hot pasta into bowls. Drizzle with olive oil and spoon the prepared breadcrumbs on top. Serve with freshly sliced lemon wedges. Enjoy!
Helpful Cooking Tips for Vegan Roasted Red Pepper pasta
Prefer a rustic sauce texture? Pulse the blended ingredients briefly for a bit of texture. For a silky-smooth experience, blend until completely puréed.
Save that pasta water! Don’t discard the starchy pasta water – it’s an easy way to adjust sauce consistency. Add a splash at a time until the sauce reaches your desired thickness.
Squeeze out any excess liquid from the jarred peppers before adding them to the sauce. This prevents it from becoming watery.
Al dente is key. Slightly undercooked pasta finishes cooking in the sauce, ensuring the perfect texture and prevents mushiness.
Remember, you can always add more seasoning, but not take it away. Start with a base level and taste as you go, adjusting salt, pepper, and spices to your preference.
Pasta sauce flavour variations
Smoky twist: Replace half the red peppers with chipotle peppers in adobo sauce for a smoky, spicy kick.
Creamy cashew: Swap the white beans and blend soaked cashews or 2-3 tablespoons of cashew butter with the sauce for a luxuriously creamy, nut-based version.
Mediterranean: Add sun-dried tomatoes, kalamata olives, and a sprinkle of oregano for a Greek-inspired twist.
Hearty protein boost: Stir in cooked crumbled tofu or tempeh for extra protein.
Cheesy: Top your pasta with vegan parmesan cheese or nutritional yeast for a cheesy flavor without the dairy.
Tangy kick: Drizzle a touch of balsamic glaze or red wine vinegar over the finished dish for a touch of acidity and complexity.
Herbed: Experiment with fresh herbs like thyme, rosemary, or basil to add different aromatic notes to the sauce.
Storing: Leftover pasta and sauce can be stored in an airtight container in the fridge for up to 3 days. The flavors will deepen slightly as it chills.
Freezing: Freeze the sauce separately for longer storage. Cool completely, then portion into freezer-safe containers or zip-loc bags. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Thaw frozen sauce in the fridge overnight. Reheat gently in a saucepan over medium heat, adding a splash of water or broth or plant based milk if needed to thin the sauce. (I wouldn’t use coconut milk to thin the sauce as it will make the sauce too sweet. Toss with cooked pasta and heat through before serving.
Frequently asked Questions:
Can I use dried beans instead of canned ones?
Yes. Soak and cook 1 cup of dried beans according to package instructions before using them in the recipe. This will take longer than using canned beans, so factor in the extra time.
What if I don’t have fresh breadcrumbs?
No problem! Use store-bought breadcrumbs or make your own by pulsing stale bread in a food processor until fine. Alternatively, crush crackers or tortilla chips for a different texture.
My sauce is too thick/thin. How can I adjust it?
If your sauce is too thick, add a splash of pasta water, vegetable broth or soy milk at a time until it reaches your desired consistency. If it’s too thin, simmer it on low heat for a few minutes to reduce the liquid.
Can I make this recipe gluten-free?
Yes. Use gluten-free pasta and verify that your breadcrumbs, tomato paste, and any additional ingredients are gluten-free as well.
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Jarred roasted red peppers, canned white beans, and a pot of pasta water make this the perfect weeknight meal, the sauce comes together in no time, its flavourful, thick, creamy, and totally dairy free. But the crunchy topping may be the best part of all: a generous sprinkle of Lemon parsley garlic breadcrumbs.
Ingredients
Scale
500g medium tube pasta such as: rigatoni, ziti, cavatelli
1 medium onion, finely chopped
5 –6 garlic cloves, finely grated
1 tsp salt, divided,
4 whole roasted red peppers from a jar (about one 450g /16-oz. jar), finely chopped
2 Tbsp tomato paste
1 tsp. crushed red pepper flakes
2 tsp smoked sweet paprika
1/4 tsp freshly ground black pepper
1 450g /15-oz can white beans (haricot or cannellini), rinsed
470ml / 2 cups pasta cooking liquid.
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
Chopped fresh parsley (for serving; optional)
Instructions
Cook the pasta: In a large pot of boiling salted water, cook 500g pasta, stirring occasionally, according to package directions. Drain, reserving 470ml (2 cups) pasta cooking liquid.
Sauté the onion: Heat 1 Tbsp oil in the same pot over medium-high heat. Add 1 medium finely chopped onion and cook, stirring occasionally with a wooden spoon, until softened, about 6–8 minutes.
Add spices and tomato paste: Stir in 2 Tbsp tomato paste, ¼ tsp freshly ground black pepper, 1 tsp crushed red pepper flakes, and 2 tsp smoked sweet paprika. Cook, stirring occasionally, until the onion is coated and the paste slightly darkens in color, about 5 minutes.
Add roasted red peppers and garlic: Add 4 finely chopped roasted red peppers, 5 finely grated garlic cloves, and 1 tsp salt. Stir often until any liquid is evaporated and the vegetables are combined and glossy-looking, about 5 minutes.
Make the sauce: Remove the sauce base from the heat and add the reserved pasta cooking liquid (you may not need all of it), 2 tsp lemon zest, and 1 Tbsp fresh lemon juice. Add the rinsed 450g can of white beans. Use an immersion blender to blitz the sauce, or transfer to a high-speed blender (like Vitamix) for the smoothest consistency.
Heat and thicken: If using a stand blender, return the sauce to the pot. Reduce heat to medium and stir until the sauce is heated through and thickened, about 3–5 minutes.
Combine with pasta: Remove from heat and immediately add the cooked pasta. Toss to coat the pasta in the sauce.
Serve: Divide the pasta among bowls. Drizzle with a little oil (optional), spoon breadcrumbs on top, and squeeze fresh lemon juice over if desired. Serve with lemon wedges.
Notes
If you are making this for meal prep – Cook the pasta until al dente, then drain and cool immediately with cold water to stop the pasta sticking together and going gummy.
