If there's one thing I never get tired of, it's a comforting bowl of pasta-and this vegan roasted red pepper pasta is everything I crave in a weeknight dinner: creamy, rich, and full of bold flavor with minimal effort. I've been on a bit of a pasta kick lately (no regrets), rotating between this dish, my cozy vegan pumpkin mac and cheese when I want something fall-inspired and velvety without the cashews, and the vegan chicken broccoli alfredo for that classic, creamy comfort food vibe. This version hits a different note-it's smoky, garlicky, and just the right amount of indulgent without being heavy.
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 lemon parsley garlic breadcrumbs takes this dish to the next level, adding a textural contrast that complements the smooth sauce.
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:
Step by Step instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Add in the roasted red peppers, garlic, and salt. Saute until all liquid is evaporated and the mixture is glossy and well combined.
- Step 5: 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.
- Step 6: Coat the pasta in the sauce: Remove the blended sauce from heat and add the drained and cooked pasta. Toss to coat fully.
7. Step 7: 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!
Top Tips!
- 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.
- 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.
- Al dente is key. Slightly undercooked pasta finishes cooking in the sauce, ensuring the perfect texture and prevents mushiness.
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.
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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 tablespoon 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
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