Pasta with roasted red bell pepper sauce is a wonderful alternative if you have too many red peppers in the house. It’s the simple things that often make me the happiest. Something like roasting peppers and getting in the mood for a great meal. Vegetables are still a marvel of flavor to me, especially when roasted. This releases the natural sugars and creates a whole new flavor variation. Well, then I would say, oven on and let’s go!

Vegan pasta roasted red bell pepper sauce

It’s not super fast, but that doesn’t matter because the wonderful fragrant roasted flavors are worth waiting for this dish. First, the peppers and onion are cleaned, peeled and cut into pieces. Then it goes off in the oven, gladly with a little olive oil and salt. In the meantime, I prepare the ingredients for the sauce and put pasta water on the stove. The pasta is cooked al dente once half of the roasting time has elapsed. Then it’s on to the creamy sauce made from plant milk, cashews, nutritional yeast flakes and salt.

This pasta dish is suitable for every day and comes with very few ingredients. It’s filling, full of flavor, and pairs wonderfully with a fresh, crisp salad.

Vegan pasta dishes quick and easy

TIP: If you don’t have cashews at home, you can also use a cashew nut puree or almond paste.

Looking for a different pasta dish for every day? Then I recommend you the following delicacies:

Pasta with roasted redbell pepper sauce:

aromatic
High protein
Full of roasted aromas
filling
Easy to make

Well, fancy a completely different, delicious vegan pasta variant? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.