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Last Updated on April 9, 2025 by Megan Jones
This is both a comforting pasta recipe, but it does not scrimp on flavour, this Vegan Roasted Red Pepper Pasta, a creamy, tomato and dairy-free vegan goodness. 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!
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 make, 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!
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. I topped 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:
- 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 & Freezing
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:
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.
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.
Yes. Use gluten-free pasta and verify that your breadcrumbs, tomato paste, and any additional ingredients are gluten-free as well.
More Vegan Pasta Recipes
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Vegan Roasted Red Pepper pasta
Equipment
Ingredients
- 500 grams medium tube pasta such as: rigatoni ziti, cavatelli
- 1 medium onion finely chopped
- 6 cloves garlic finely grated
- 1 teaspoon salt divided,
- 4 whole roasted red peppers from a jar about one 450g /16-oz. jar, finely chopped
- 2 Tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons smoked sweet paprika
- ¼ teaspoon freshly ground black pepper
- 1 450 grams can white beans haricot or cannellini, rinsed
- 470 millilitres pasta cooking liquid
- 2 teaspoon finely grated lemon zest
- 2 Tablespoon Chopped fresh parsley for serving; optional
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Olive oil
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.500 grams medium tube pasta such as: rigatoni
- Sauté the onion. Heat 1 Tbsp oil in the same pot over medium-high heat. Add the finely chopped onion and cook, stirring occasionally with a wooden spoon, until softened, about 6–8 minutes.1 medium onion, 1 Tablespoon Olive oil
- Add spices and tomato paste. Stir in tomato paste, freshly ground black pepper, red pepper flakes, and smoked sweet paprika. Cook, stirring occasionally, until the onion is coated and the paste slightly darkens in color, about 5 minutes.2 Tablespoons tomato paste, 2 teaspoons smoked sweet paprika, ¼ teaspoon freshly ground black pepper, 1 teaspoon crushed red pepper flakes
- Add roasted red peppers and garlic. Add finely chopped roasted red peppers, the minced garlic cloves, and salt. Stir often until any liquid is evaporated and the vegetables are combined and glossy-looking, about 5 minutes.6 cloves garlic, 4 whole roasted red peppers from a jar, 1 teaspoon salt
- Make the sauce. Remove the sauce base from the heat and add the reserved pasta cooking liquid (you may not need all of it), lemon zest, and fresh lemon juice. Add the rinsed white beans. Use an immersion blender to blitz the sauce, or transfer to a high-speed blender (like a Vitamix) for the smoothest consistency.1 450 grams can white beans, 470 millilitres pasta cooking liquid, 1 Tablespoon fresh lemon juice, 2 teaspoon finely grated lemon zest
- 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.2 Tablespoon Chopped fresh parsley
