Spicy Roasted Red Pepper and Sun Dried Tomato Pasta
Prep time
Cook time
Total time
This spicy and creamy roasted red peeper and sun dried tomato pasta will leave you wondering how there is no dairy, cream of cheese in the sauce. Light, healthy and simple, yet incredibly satisfying!
Recipe type: Vegan
Cuisine: Italian
Serves: 4
  • 2 red peppers
  • 1 tbsp. olive oil
  • 3 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1.5 cups vegetable stock OR water
  • 6 sun dried tomatoes, dry
  • 3 tbsp. nutritional yeast (or grated parmesan)
  • 1.5 tbsp all purpase flour
  • 1.5-2.5 tsp. red pepper flake, according to spice level
  • 2 tsp. course sea salt + more to taste
  • 1 tsp black pepper
  • 12 oz. bucatini or spaghetti noodles
Serve with:
  • parmesan cheese (optional)
  • chopped fresh basil or parsley
  1. Heat oven to broil and roast red peppers on a baking sheet until charred (turning each side) about 20-30 minutes. Then remove, let cool, and peal away the seeds and stems. Set aside.
  2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
  3. While the red peppers are roasting, bring a small skillet over medium heat and sauté shallot and garlic in 1 Tbsp olive oil until soft and golden brown, about 4-5 minutes. Remove from heat and set aside.
  4. Transfer sautéed shallot and garlic to blender with roasted peppers, vegetable stock, sun dried tomatoes, nutritional yeast, and cornstarch, red pepper flake, salt and pepper. Blend until creamy and smooth, taste and add more seasonings as needed. You want the flavor to be quite robust.
  5. Place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering for a couple minutes. Then, toss in noodles to coat.
  6. Serve with (generous amounts of) vegan parmesan and fresh chopped basil or parsley.
Recipe by GalaLiving at https://galaliving.com/spicy-roasted-red-pepper-and-sun-dried-tomato-pasta/