Save to Pinterest There's something magical about the moment when red peppers transform from charred and blistered to silky and sweet in a blender. I stumbled onto this pasta late one Thursday night, staring at roasted peppers in my fridge and wondering how to turn them into something hearty enough for dinner without cream. The answer arrived when I tossed in cooked lentils—suddenly the sauce wasn't just smooth, it was substantial, almost luxurious, and completely plant-based.
I made this for my neighbor who'd just gone vegan and was convinced she'd miss creamy pasta forever. The moment she tasted it, her whole face changed—not from surprise that it was good, but from the realization that delicious food didn't require sacrifice. She's made it every week since, and honestly, that's when I knew this recipe was the real deal.
Ingredients
- Pasta (340 g penne or fusilli): The shape matters more than you'd think; ridged pasta like penne catches the creamy sauce better than smooth varieties.
- Red bell peppers (2 large, roasted): If roasting yourself, char them until the skin blackens and blisters, then let them steam in a covered bowl before peeling—this step makes the flavor deeper and smokier.
- Cooked lentils (120 g brown or green): These are the secret weapon that makes the sauce thick and protein-rich without any cream or butter.
- Yellow onion (1 medium, chopped): Cook it until translucent and soft; rushing this step means missing the sweet, mellow flavor that balances the peppers.
- Garlic (3 cloves, minced): Add it after the onion has softened, or it'll turn bitter and overpower the delicate pepper flavor.
- Plant-based milk (120 ml unsweetened): Oat milk works beautifully here because it has a natural creaminess that almond milk sometimes lacks.
- Nutritional yeast (2 tbsp): This gives a subtle cheesy, umami depth that makes people ask what's in the sauce.
- Olive oil (2 tbsp total): Use your better oil here since it's a main component of the sauce, not just a cooking medium.
- Tomato paste (1 tbsp): A small amount adds depth and a slight tanginess that brightens the sweet peppers.
- Smoked paprika (1 tsp): This is what makes the sauce taste like those charred peppers even more intensely than the peppers themselves.
- Dried oregano (1/2 tsp) and salt (1/2 tsp): Taste as you go; you might want more salt depending on your plant milk brand and lentil preparation.
Instructions
- Start the pasta:
- Bring a large pot of salted water to a rolling boil and add your pasta, stirring occasionally so it doesn't stick to itself. About two minutes before it's done, scoop out a generous half-cup of that starchy pasta water—this liquid gold is what transforms your sauce from thick paste to silky coating.
- Build the flavor base:
- While pasta cooks, warm a skillet over medium heat with a tablespoon of olive oil. Toss in your chopped onion and let it soften for four to five minutes, stirring occasionally until the edges start to turn golden. Add the minced garlic and listen for that gentle sizzle that means you're exactly at the right temperature; this takes about one minute.
- Blend into silk:
- Pour your sautéed onion and garlic into a blender along with the roasted red peppers, drained lentils, plant milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper. Blend on high until completely smooth and creamy, scraping down the sides if needed—there should be zero grit or texture.
- Warm and adjust the sauce:
- Pour the blended sauce back into your skillet over low heat and stir in the remaining tablespoon of olive oil. Add your reserved pasta water one splash at a time, stirring between each addition, until the sauce coats the back of a spoon but still flows slightly. Taste it now and adjust salt or pepper as needed.
- Bring it together:
- Add your drained pasta directly to the sauce and toss for a minute or two over low heat until every strand is coated and the whole dish is hot. The sauce should cling to the pasta, not pool at the bottom of the pan.
- Plate and embellish:
- Serve immediately in warm bowls and let people add their own garnishes—some love a generous sprinkle of vegan parmesan, others prefer fresh basil, and heat-seekers will reach for the red pepper flakes.
Save to Pinterest One evening, a friend who eats everything challenged me to prove that vegan pasta could be just as satisfying as the butter-and-cream version they'd grown up with. After that first bite, they went quiet—not searching for something to add, just genuinely pleased. That silence told me more than any compliment ever could.
The Lentil Secret
The genius of this sauce is that nobody will know there are lentils in it unless you tell them. They disappear completely into the blend, adding body and protein without any trace of that distinctive lentil flavor. The first time I made this, I was convinced the lentils would taste like lentil soup, but the roasted peppers and smoked paprika drown them out completely in the best possible way.
Plant Milk Matters
I've tested this sauce with every plant milk imaginable, and oat milk genuinely makes the difference between good and restaurant-quality. It has a natural sweetness and thickness that doesn't require cornstarch or other thickeners, and it plays nicely with the savory elements instead of competing with them. If oat milk isn't your thing, soy milk is your next-best friend here.
Ways to Make It Your Own
This recipe is a foundation, not a strict blueprint. I've made it with spinach stirred in at the last moment, with zucchini sautéed separately and folded in, and once even with a handful of caramelized mushrooms for people who wanted extra umami depth. The sauce is forgiving enough to handle additions as long as you don't go overboard and dilute the pepper flavor.
- Swap red lentils for brown lentils if you want a sauce that's slightly sweeter and thinner without adding more liquid.
- Use jarred roasted red peppers if time is tight—they're genuinely good quality and save you the ten minutes of roasting and peeling.
- Finish with a small drizzle of good olive oil and fresh basil right before serving for a restaurant touch that takes thirty seconds.
Save to Pinterest This dish proved to me that vegan cooking isn't about missing out—it's about discovering flavors and techniques that make you love cooking even more. Every time you make it, you'll find little ways to make it yours.
Recipe FAQs
- → How do lentils affect the sauce texture?
Lentils provide body and creaminess when blended, enhancing the sauce's texture without overpowering other flavors.
- → Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers are a convenient substitution that maintain the smoky flavor while saving time.
- → What pasta shapes work best?
Short pasta like penne or fusilli hold the creamy sauce well, but feel free to use your preferred shape.
- → How to adjust sauce thickness?
Add reserved pasta water gradually to achieve a silky consistency that nicely coats the pasta.
- → What optional garnishes enhance the dish?
Fresh basil, vegan parmesan, and crushed red pepper flakes add aroma, umami, and gentle heat to complement the flavors.