Are you like me and just pouring a jar of marinara sauce into your pasta? Get ready for a flavor blast and no bottled jars for this creamy roasted red pepper and tomato pasta! It is going to wow your family and you’ll definitely be wanting to make more of it!
Why will you LOVE this pasta?!
- it’s economical (the ingredients for this recipe is readily available and not expensive!)
- flavorful
- it’s vegan (no cream needed!)
- A meal that everyone will enjoy! Kid approved!
- Comforting and hits the spot!
- Can be gluten free (sub gluten free pasta!)
Okay, I’m sold! What do I need to make this recipe?!
Well, I’m so glad you asked! Let’s go through the ingredient list and find out how to whip this up asap! This is not the entire list but rather just a highlight of some of the featured ingredients. Please look at the recipe card for entire list.
Spices
You’ll need:
- salt
- white pepper
- paprika and cayenne powder
- mustard powder
- and Italian seasonings
Pasta
Sometimes I’m always left wondering what type of pasta to pair with the type of sauce I’m using.
Stuffing pasta
These are best for those types of sauces that have a bit of weight in it – like vegan ground meat or a heavier cheesier sauce. Example of these types of stuffers are like ravioli, gnocchi etc.
Tubular
You can use this pasta in this recipe. It’s good for thicker sauces. I also like baking with this pasta in the oven and use it for tofu and want to combine all the flavors together in a casserole like dish. Examples are penne or elbow pasta.
Squiggly
I like these the best with thicker sauces. I love how there’s so many surfaces to cover in a squiggly pasta. It’s the perfect canvas for this sauce! Examples of these pasta are rotini and fusilli.
Thin and thick noodles
Spaghetti is the favorite in my home. I would use a thinner sauce for this one. Something that is more uniform and perhaps doesn’t have a lot of different pieces like vegetables or tofu.
Spinach
I try to get a lot more iron into my diet and also a variety of vegetables. I chose spinach but you use kale or collard greens instead.
Red peppers, cherry tomatoes and garlic cloves
These three are the stars of the show! You’ll have a vibrant, creamy and delicious flavor if you roast them in the oven. It’s not a secret but I do think it’s a culinary magic trick that you can keep up your sleeve to help enhance and intensify the flavor of almost every vegetable out there! I would coat them with some olive oil by just massaging them all over.
For red peppers:
Roasting them can creates a subtle, earthy and somewhat smoky taste. I would remove the outer skin once it’s cooled a bit. Roasting them makes it very easy to blend and will make the texture silky.
Health benefits
Red peppers have many minerals and vitamins. Here’s a website that discusses which ones are found in this vegetable and how it can help with anemia and eye health.
For cherry tomatoes
These beauties lose a lot of their moisture and their flavor intensifies. They become a bit chewy and have a somewhat umami flavor. I take the skins off these guys too before blending.
Health benefits
Similar to peppers these gems have a lot of health benefits, such as minerals and vitamins. Here’s a website you can read about it!
For the Garlic
We love garlic flavors and can’t get enough of it! Have you considered roasting it though? Roasting them caramelizes the garlic and gives what is already an amazing taste more depth, more sweetness and reduces the sharpness of the garlic that we usually are used to.
Health benefits
There is so much to discuss with garlic and its benefits such as helping with your heart health, wards of illnesses and is anti inflammatory. Here’s the website for its benefits discussed further.
How do make this roasted red pepper recipe?
The first thing you’ll need to do is preheat the oven to 375. Massage some olive oil over your vegetables that you’ve gotten ready for the oven. After the oven has warmed, place it inside for 20-30 minutes. All ovens are a bit different and at 20 minutes check to make sure the cherry tomatoes have not burned. Turn them over and let them continue to cook. I would love them to look charred and tender.
Set half of the cherry tomatoes aside so you can use it for garnish.
In a medium to large sized pan, warm up some olive oil. Add in your grilled vegetables and the spices. Smell that beautiful aroma once it starts to cook all together!
Now you’ll add in your milk, vegetable stalk and some vegan parmesan. Let it all simmer for 5 minutes!
Turn off the heat and let it cool for a bit and then transfer it to the blender. Be careful when blending as you want to make sure the lid is on tight to keep the hot liquid from splashing into your face. Blend until smooth.
Pour it back into the pan and add your chopped spinach and reserved cherry tomatoes.
Finally add your pasta into the pan and stir the pasta until it’s all blissfully coated with your delicious creamy sauce!
Garnishes
So here’s the best part! You’ve got this delicious pasta ready to eat, but what about garnishes? You can add:
- more vegan paramesan cheese
- red chili flakes
- freshly cracked black pepper
- dried or fresh parsley or basil flakes/leaves
- walnut crumbs – this a game changer and I did this for my pasta – SO good!
- sea salt
- a splash of lemon juice or zest of lemon
What to serve your pasta with
Honestly it’s just so good on its own, but you can pair it with the classic crusty bread! You can also pair it with a salad:
Or a soup:
Craving a heartier meal? Serve the pasta with any simply cooked protein, like tofu shreds.
Storage and Reheating
I think pastas are one of things that just get tastier the next day. You can keep it in the fridge for 2-3 days in an air tight container. You could also freeze it if you wish. Both can be warmed up in the microwave or on a stop top on low heat stirring frequently to make sure it doesn’t burn. You may need to splash a bit of water/vegetable broth on the top to get it going.
Craving MORE pasta? I’ve got you!
If you’ve loved this recipe, try some more!
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Creamy Roasted Red Pepper & Tomato Pasta
Equipment
- 1 medium pot
- 1 stove top
Ingredients
- 3 cups pasta boiled
- 2 whole red bell peppers
- 1 cup cherry tomatoes
- 3 cloves garlic
- 1/2 cup milk plant based
- 1/4 cup vegetable stock
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1/4 tsp white pepper
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp mustard powder
- 2 tbsp parmesan vegan
- 1/2 cup spinach chopped
Instructions
- Preheat oven to 375F
- Prepare a tray with parchment paper. Place whole bell peppers, cherry tomatoes, and garlic cloves
- Bake for 30-40 minutes or until tender and char grilled. Once cooked, set half the cherry tomatoes aside.
- In a pan, heat on medium with some olive oil
- Add in grilled vegetables and all the spices. Sautee for a couple minutes until fragrant.
- Stir in vegan milk, vegetable stock, and vegan parmesan. Let it cook for 5 minutes. Bring to a boil and then simmer for the remaining minutes.
- Pour the sauce into a blender. Blend until smooth. Be careful it may be hot!
- Pour back into the pan and stir in the chopped spinach and whole cherry tomatoes you had set aside.
- Enjoy with your favourite boiled pasta and more parmesan as a garnish. Or a splash of lemon. Or some sea salt.
Nutrition
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