Vegan Creamy Roasted Pepper Pasta (Printable)

Silky pasta with smoky roasted red peppers and lentils in a smooth, plant-based sauce. Easy, wholesome, and satisfying.

# What You’ll Need:

→ Pasta

01 - 12 oz dried penne or fusilli pasta

→ Sauce Base

02 - 2 large red bell peppers, roasted, peeled, and seeded
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3/4 cup cooked brown or green lentils, well-drained
06 - 1/2 cup unsweetened plant-based milk
07 - 2 tablespoons olive oil
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - Fresh basil leaves
15 - Vegan parmesan or nutritional yeast
16 - Crushed red pepper flakes

# How To Make:

01 - Cook pasta according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Combine sautéed onion and garlic, roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper in a blender. Blend until completely smooth and creamy.
04 - Return sauce to skillet over low heat. Stir in remaining 1 tablespoon olive oil. Adjust consistency with reserved pasta water, adding gradually until desired thickness. Taste and adjust seasoning as needed.
05 - Add drained pasta to sauce, tossing to coat evenly. Heat for 1-2 minutes until warmed through.
06 - Transfer to serving bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes if desired.

# Top Tips:

01 -
  • It tastes indulgent and silky, yet you're basically eating lentils and vegetables disguised as comfort food.
  • The hidden lentils mean real protein without the heavy feeling, so you're actually satisfied after dinner.
  • Roasted red peppers give it a smoky depth that feels restaurant-quality but takes no fancy technique.
  • It comes together faster than you'd expect, making weeknight cooking feel manageable instead of daunting.
02 -
  • Don't skip the reserved pasta water—if your sauce comes out too thick, that starchy water fixes it better than adding more milk, which dilutes the flavor.
  • Blend the sauce until it's completely smooth; any visible specks of lentil or pepper means you haven't blended long enough and the texture will feel gritty instead of silky.
03 -
  • Nutritional yeast tastes nothing like cheese on its own, but when it's blended into a creamy sauce with roasted peppers, it creates that savory umami depth that makes people believe there's cream involved.
  • Reserve your pasta water before draining—that starchy liquid is the secret to silky sauces, and it's free and already in your hands.
Go Back