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Closeup of Spicy Roasted Red Pepper Pasta in a skillet
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5 from 2 votes

Spicy Roasted Red Pepper Pasta

This easy creamy Spicy Roasted Red Pepper Pasta dish is the epitome of a bold, delicious, simple vegan weeknight meal that comes jam-packed with loads of red pepper flavors!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Keyword: comfort foods, creamy, dairy-free, fall recipe, pasta, red pepper, vegan
Servings: 4 servings
Author: Shanika

Ingredients

  • 1 (16 oz.) box Your favorite pasta (See Notes!)

ROASTED RED PEPPERS:

  • 2-3 red bell peppers
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

SAUCE:

  • 1 (14 oz.) can full-fat coconut cream/milk
  • 3 garlic cloves, minced
  • ½ cup vegetable stock, organic
  • 2 Tbsps white cooking wine (You can substitute with additional veggie stock, if desired)
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes (You can use more for extra spicy flavor)
  • ½ teaspoon black pepper
  • 1 tablespoon arrowroot starch + 2 tablespoon WARM water (optional)
US Customary - Metric

Instructions

TO ROAST THE PEPPERS:

  • Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper. Add the red bell peppers and drizzle with olive oil and season with salt, black pepper, smoked paprika, garlic powder, parsley, oregano, and thyme and bake for 25-30 minutes or until bell peppers are charred, wilted, and tender. Remove and let cool slightly.

BOIL THE PASTA:

  • To begin, cook pasta according to packaging. NOTE: Most pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

TO MAKE THE SAUCE:

  • In a high-powered blender, add the roasted peppers and vegetable stock, blending it on high-speed until everything is fully broken down and smooth.
  • In a medium (10-inch) skillet, add the minced garlic, sautéing until fragrant, about 1-2 minutes. Add the salt, black pepper, and red pepper flakes, stirring everything together. Whisk in the red pepper blended mixture, coconut cream/milk and white cooking wine, until everything thickens and becomes smooth with no lumps visible. NOTE: If you sauce isn't thick enough, you can mix together the arrowroot starch + water in a bowl until "milk-like" and add it to the sauce.
  • Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens more and add in the drained pasta, stirring until fully coated.
  • Remove from heat and serve immediately with your favorite bread or on it's own.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: To make this dish GF, simply use Gluten-Free pasta and ensure that all other ingredients are GF-friendly. 
  • PASTA: You can use any kind of pasta that's your favorite: Penne, rigatoni, jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Roasted Red Pepper Pasta. Everything from my fave baking sheet, liners, high-powered blender, mixing bowls, and more. SEE THEM HERE!