Spicy Roasted Red Pepper Pasta

Make the creamiest Spicy Roasted Red Pepper Pasta made with an easy roasted red bell pepper sauce, herbs + spices, full-fat coconut cream/milk, veggies stock, your favorite dry pasta, and a bit of spice for dinner tonight. All vegan ingredients. Gluten-free option available.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

One thing about pasta is that regardless of whether you choose to enjoy it with meat or not, it's bound to taste delicious. This simple Spicy Roasted Red Pepper Pasta is no different and it's the easiest to make.

If you're familiar with my meatless pasta dishes, then you know that I love brining you complex flavors even with the simplest ingredients. Personally, it's all about the herbs + spices and for an extra kick---I love roasting my veggies. It just creates a nice smokiness, enhancement of flavors, and such a great texture to any dish.

With the Fall season in full effect, I know that everything pumpkin, soups, and comfort foods is where it's at and this red pepper pasta is definitely meeting the satisfaction level.

Have you tried my Creamy Roasted Garlic Tomato Soup yet? If not, I definitely recommend! As always, I have a great vegan option that tastes just as amazing as the original and you're sure to get encompassed by all of the flavors.

So, these quick, easy meals come in real handy, especially on those days!

Of course, you can always search ‘weeknight meals‘ on our site for more deliciousness.

How To Make Spicy Roasted Red Pepper Pasta

Start making this recipe by roasting those red bell peppers, very similarly to my roasted herb tomatoes recipe. Then you begin boiling your pasta. Once those peppers are roasted and cooled, then you make the base for your creamy sauce via the blender. Followed by sautéing a few garlic cloves, and then adding in the seasoning, blended bell pepper mixture, coconut cream/milk, and white cooking wine.

Next, toss in your drained cooked pasta, finish things off with a few pinches of red pepper flakes or parsley and wallah.

Ingredients For Spicy Roasted Red Pepper Pasta

This is a very simple recipe, but it does have THREE components: the roasted bell peppers, creamy sauce and the pasta itself.

CREAMY SAUCE INGREDIENTS

Here’s what you need to make this fast creamy red pepper pasta dinner recipe:

• Bell peppers. You could large red bell peppers or mini red sweet peppers, whichever you have on hand.
• Olive oil. You can also use Grapeseed oil or coconut oil as well.
• Garlic. You'll need about 3 garlic cloves.
• Coconut Milk. You can use either full-fat canned coconut milk or cream.
• White wine. Choose a dry wine that you like the taste of.
• Herbs + Seasonings – A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, parsley, garlic powder, oregano, red pepper flakes, thyme, etc.
• Veggie Stock– Helps to add extra flavor and creaminess. Use low-sodium store-bought or make your own.

5 REASONS WHY YOU’LL LOVE THIS CREAMY RED PEPPER PASTA

It’s Meatless, but still works for any eater.

Super easy to make and quick----perfect for weeknights!

Full of flavor + so creamy! (The best reason!)

Very kid-friendly, all vegan with a gluten-free option.

Done in just under 1 hour TOTAL.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PASTA!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Roasted Red Pepper Pasta. Everything from my fave baking sheet, liners, high-powered blender, mixing bowls, and more. SEE THEM HERE!

How to Best Use Red Pepper Sauce?

Although the main part of this red pepper pasta is the actual sauce made from roasted red peppers, there's a great chance that sauce will be leftover, which makes for a great addition to other foods like:

• Pizza as a sauce
• Chili
• Soup base
• Atop meats, etc.

Topping Ideas for Spicy Roasted Red Pepper Pasta

While I love this Spicy Roasted Red Pepper Pasta dinner as-is, straight from the pan, you can dress it up with toppings if you like.

I usually just add kale or spinach, but for extra spice, color and texture, you can try:

• Chopped nuts, such as toasted pecans or walnuts
• Sun-dried tomatoes or roasted tomatoes
• Sliced jalapeños for a bit more heat
• Toasted bread crumbs or croutons

If you discover a new favorite topping idea, be sure to let me know in the comments section below!

What Are Delicious Foods to Pair This Pasta With?

When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:

• A delicious Salad
• Sautéed Greens
• Grilled Veggies
• Toasted Bread

Can I Make Gluten-Free Spicy Roasted Red Pepper Pasta?

Absolutely! To make this dish GF, simply use Gluten-Free pasta and ensure that all other ingredients are GF-friendly.

Storing Leftover Red Pepper Pasta

Store leftovers in an airtight container in the fridge for up to four days. This makes a great meal prep recipe for a satisfying lunch! Reheat in the microwave or on the stove to serve.

My Top Fave Meatless Pasta Recipes

• Spicy Brown Butter Pumpkin Rigatoni 
• Easy Weeknight Creamy Tuscan Ravioli
• Simple Walnut Pesto Bucatini Pasta
• Meatless Baked Ziti with Ricotta + Mozzarella
• Sweet Potato Pasta Skillet
• Spicy Pumpkin Pasta Bake
• Vegan Bolognese Pasta

MADE OUR RECIPE(S)?

If you make this Spicy Roasted Red Pepper Pasta, be sure to tag me on Instagram @orchidsandsweettea!

Spicy Roasted Red Pepper Pasta

October 11, 2022 •

By Shanika

5 from 2 votes

This easy creamy Spicy Roasted Red Pepper Pasta dish is the epitome of a bold, delicious, simple vegan weeknight meal that comes jam-packed with loads of red pepper flavors!

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

• 1 (16 oz.) box Your favorite pasta (See Notes!)

ROASTED RED PEPPERS:

• 2-3 red bell peppers
• 2 Tbsps Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

SAUCE:

• 1 (14 oz.) can full-fat coconut cream/milk
• 3 garlic cloves, minced
• ½ cup vegetable stock, organic
• 2 Tbsps white cooking wine (You can substitute with additional veggie stock, if desired)
• 1 teaspoon sea salt
• 1 teaspoon red pepper flakes (You can use more for extra spicy flavor)
• ½ teaspoon black pepper
• 1 tablespoon arrowroot starch + 2 tablespoon WARM water (optional)

Instructions

TO ROAST THE PEPPERS:

• Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper. Add the red bell peppers and drizzle with olive oil and season with salt, black pepper, smoked paprika, garlic powder, parsley, oregano, and thyme and bake for 25-30 minutes or until bell peppers are charred, wilted, and tender. Remove and let cool slightly.

BOIL THE PASTA:

• To begin, cook pasta according to packaging. NOTE: Most pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

TO MAKE THE SAUCE:

• In a high-powered blender, add the roasted peppers and vegetable stock, blending it on high-speed until everything is fully broken down and smooth.
• In a medium (10-inch) skillet, add the minced garlic, sautéing until fragrant, about 1-2 minutes. Add the salt, black pepper, and red pepper flakes, stirring everything together. Whisk in the red pepper blended mixture, coconut cream/milk and white cooking wine, until everything thickens and becomes smooth with no lumps visible. NOTE: If you sauce isn't thick enough, you can mix together the arrowroot starch + water in a bowl until "milk-like" and add it to the sauce.
• Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens more and add in the drained pasta, stirring until fully coated.
• Remove from heat and serve immediately with your favorite bread or on it's own.
• Bon Appetit!

Tips & Tricks

• STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
• GLUTEN-FREE OPTION: To make this dish GF, simply use Gluten-Free pasta and ensure that all other ingredients are GF-friendly. 
• PASTA: You can use any kind of pasta that's your favorite: Penne, rigatoni, jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Roasted Red Pepper Pasta. Everything from my fave baking sheet, liners, high-powered blender, mixing bowls, and more. SEE THEM HERE!

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Spicy Roasted Red Pepper Pasta.

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