Monday-Creamy Roasted Red Pepper Pasta
Creamy, comforting and full of flavour — an easy plant-based dinner the whole family can enjoy.
SERVES: 4
PREP: 10 minutes
COOK: 25 minutes
Creamy Roasted Red Pepper Pasta
Ingredients
☐ 12 oz (340 g) penne or rigatoni
☐ 2 large red bell peppers
☐ 1 tbsp olive oil
☐ 1 small yellow onion, diced
☐ 3 cloves garlic, minced
☐ 1 cup unsweetened plant-based milk
☐ ½ cup vegetable broth
☐ ⅓ cup nutritional yeast
☐ 1 tbsp tomato paste
☐ 1 tsp smoked paprika
☐ ½ tsp Italian seasoning
☐ 1 tbsp lemon juice
☐ 2 cups baby spinach
☐ ½ tsp salt, or to taste
☐ ¼ tsp black pepper
☐ Fresh basil or parsley, optional
Nutrition Per Serving
Calories: 455
Protein: 18 g
Carbohydrates: 78 g
Fat: 9 g
Fibre: 10 g
Sodium: 470 mg
Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.
Instructions
1. Roast the peppers
Cut the peppers in half and remove the seeds. Place cut-side down on a baking sheet and roast at 450°F (230°C) for 20–25 minutes, until softened and lightly charred.
2. Sauté the aromatics
Heat olive oil in a skillet over medium heat. Add onion and cook for 4–5 minutes. Add garlic and cook another 30 seconds.
3. Cook the pasta
Cook pasta according to package directions until al dente. Reserve about ½ cup pasta water before draining.
4. Make the sauce
Blend the roasted peppers, onion, garlic, plant milk, vegetable broth, nutritional yeast, tomato paste, smoked paprika, Italian seasoning and lemon juice until smooth.
5. Bring it together
Pour the sauce into the skillet and simmer for 3–4 minutes. Add spinach and allow it to wilt. Add the cooked pasta and toss well. Add a little reserved pasta water if the sauce is too thick.
6. Finish and serve
Season with salt and pepper. Top with fresh basil or parsley if desired.
Chef Perry’s Kitchen Notes
Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.
👨🍳 Chef Perry’s Tips
For an even deeper roasted flavour, let the peppers develop a few dark spots before removing them from the oven. That’s where much of their sweetness and smoky flavour develops.
🔄 Easy Substitutions
Red peppers → Jarred roasted red peppers
Penne → Rigatoni, fusilli or gluten-free pasta
Spinach → Kale
Plant milk → Unsweetened oat or soy milk
Nutritional yeast → Vegan Parmesan
🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.
Cooking video coming soon