Gluten free penne cooked and coated in a thick and velvety garlic and roasted red pepper pasta sauce. Make this dish in about 20 minutes with only 10 total ingredients – most of which you likely already have on hand! | Gluten Free + Vegan
Who’d have thought that ‘luscious’ would so aptly describe a pasta? A vegan pasta at that!
There really is no better way to describe this Garlic & Roasted Red Pepper Pasta. It’s creamy, velvety, luscious not to mention easy-to-make, and insanely delicious.
Altogether this pasta can be made in about 20 minutes with mostly pantry items that you probably already have on hand. Our star sauce ingredients?
🌟olive oil & garlic
🌟tomato paste & dried oregano
🌟roasted red peppers from a jar
🌟unsweetened almond milk, water & flour
🌟nutritional yeast or vegan parm
How to Make this Garlic & Roasted Red Pepper Pasta
Start off by prepping your pasta – just plop the pasta in a pot of boiling, salted water and let the water do its thing. Depending on your preferred pasta and level of doneness this will take somewhere between 8-12 minutes. Once the pasta is cooked to your preference just drain away the water and set aside momentarily while you prep the sauce.
To make the sauce: begin by sautéing finely chopped garlic in olive oil for a minute or two until lightly golden and fragrant. Add in the tomato and dried oregano and cook another minute or so. Both the tomato paste and the garlic will benefit and deepen in flavour if you give them time to cook.
Next, stir in the chopped roasted red peppers. For this recipe I opted to use roasted red peppers from a jar for connivence. If you would prefer, you can roast the red peppers yourself by following along with this roasted red pepper sauce recipe.
Finally, stir in the almond milk, water, flour, nutritional yeast and mix everything until fully combined. A couple things to note at this stage:
- Make sure to use plain, unsweetened almond milk or. Really you can use any type of milk, dairy or non-dairy, so long as it’s unsweetened.
- You can use water or vegetable stock instead of milk but your sauce won’t look or feel quite as creamy.
- Don’t worry if the flour gets clumpy. You will be blending the sauce up in a minute and anyway getting rid of any potential clumps.
Next up, transfer your sauce as is to a blend and
Finally, transfer the sauce to a blender or food processor and blitz until you’ve reached a thick, creamy, saucy consistency.
At this point it’s just a matter of pouring that sauce all over your prepped pasta and you’re all set. I like serving this with a sprinkling of red chili flakes over the top for a little added heat, but that’s up to you!
If you like this Roasted Red Pepper Pasta then you’ll probably also enjoy this Vegan Sun Dried Tomato Alfredo that this recipe is based off of. You also might want to check out my other Roasted Red Pepper Sauce that’s got a more tomatoey kind of feel to it.
Don’t forget to @asaucykitchen on instagram if you try this Creamy Roasted Red Pepper Vegan Pasta! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 tablespoon (15 ml) olive oil
- 4 cloves garlic, crushed
- 2 tablespoons (33 g) tomato paste
- 1 tablespoon dried oregano
- 3 whole roasted red peppers from a jar, blot the oil and roughly chop
- 1 cup (240 ml) unsweetened almond milk
- 1/2 (120 ml) cup water
- 2 tablespoons gluten free all purpose flour
- 1/4 cup (15 g) nutritional yeast or vegan parmasan
- 1 pound gluten free + vegan penne pasta (or pasta type of your choice)
- Red Chili Flakes for topping, optional
- Prepare pasta according to package instructions. Once cooked, drain and set aside.
- Warm olive oil in a large sauce pan or skillet. Add the garlic and sauté for one minute. Stir in oregano and tomato paste and cook another minute. Stir the chopped red peppers.
- Add the almond milk, water, flour and nutritional yeast/parmesan and stir to combine.
- Transfer the sauce to a blender and process for a minute or two until you have a smooth, creamy texture.
- Pour the creamed sauce back into the pan/skillet. Stir in the cooked pasta until it's completely coated in sauce.
- Serve topped with red chili flakes and enjoy! Leftovers will keep for 2-3 days in the fridge stored in an airtight container.
- You can all water or vegetable stock in place of the almond milk.
- Make sure to use plain, unsweetened milk.