Creamy Roasted Red Pepper and Basil Pasta {Vegan}

Let’s get real here. I HATE spending money at restaurants. Let me take this a step further and add that I hate spending money at Italian restaurants. Why, Natalie? Most quality Italian restaurants are crazy expensive! Italian food can be extremely inexpensive to recreate at home and just as delicious. I am going to show you my FAVORITE pasta recipe that anyone can make.

This may be the most delicious vegan pasta I have ever had. It’s creamy, nutritious, savory, and only requires 11 ingredients. The basil and red pepper blend beautifully to create a mouth watering meal you will want to have again and again. Bonus: this is a great way to sneak vegetables on your children’s plate. I can speak first hand that this meal is kid approved.

The basil in my garden has been growing out of control. Like, legitimately out of control. My planters are doing well, and somehow the basil has found a way to plant itself in my yard. For this reason, I have been seeking ways to incorporate it into my meals. Basil is packed with antioxidants and contains anti-inflammatory and antibacterial properties. Plus it smells so amazing and adds tons of flavor to food.

I love adding garlic and onions to just about everything I cook. As of late, I have really enjoyed sautéing my vegetable in water and a tiny bit of coconut oil. Relax. It’s not that much fat. I just love love love the flavor coconut oil brings to food.

Adding red peppers to your diet is an excellent way to get your daily vitamin C intake. Red peppers also contain vitamin B6, folate, and are packed with antioxidants. Roasting the peppers is key to getting the smoked flavor of this pasta.


  • 1 small white onion, diced
  • 2 red bell peppers, cut in halves (clean out seeds)
  • 3 cloves garlic, minced
  • 1 Tbsp coconut oil
  • 2 Tbsp water
  • 7-8 basil leaves
  • 1 1/2 cups of unsweetened nut milk of choice (I used Silk Protein Nut Milk)
  • 1 heaping Tbsp flour (cornstarch gluten free)
  • 2 Tbsp nutritional yeast
  • Angel hair or thin pasta (I used about 1 inch diameter. Can substitute gluten free pasta)
  • Salt & Pepper to taste
  • Optional: Ground Cayenne Pepper (Not recommended if feeding to children)


  • Preheat oven to 475 degrees F. Place red pepper halves face down on baking sheet. Remember to remove seeds and stems prior to doing this. Roast for 30 minutes. Remove from oven and set aside to cool.
  • While peppers are in the oven, sauté onion and garlic on large skillet in coconut oil and water until golden brown (usually on medium heat for 5-6 minutes). Add salt and pepper. Onions absorb flavors wonderfully. Remove from heat and let cool for about 5 minutes.
  • Once peppers have cooled, peel off the outside of the red peppers and discard skin. This is my least favorite part of this recipe, but trust me when I say you cannot ignore this step.
  • Add sautéed onion, garlic, nut milk, 6 basil leaves, peeled red pepper, nutritional yeast, and flour to blender (note: do not cook the basil). Blend until smooth. Add salt and pepper until you’ve reached desired taste. Once blended, transfer sauce back to skillet. Turn on to low heat and covered.
  • Use pasta instructions for cooking pasta. Once fully cooked, drain pasta.
  • Slowly begin adding pasta to the sauce, stirring as you add, until you have added all of the pasta. Stir until well mixed and serve.
  • Optional: Garnish with remaining basil leaves, chopped, and freshly ground pepper.
  • Serving size: 4(ish). My boyfriend and I ate the entire thing in one sitting…

Notes: This meal was inspired by’s Vegan Roasted Red Pepper Pasta (GF).

2 Comments Add yours

  1. mistimaan says:

    Nice recipe


  2. Liam says:

    Love this recipe! So good!!

    Liked by 1 person

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