Vegan Creamy Roasted Peppers (Printable)

Silky plant-based pasta highlighting smoky roasted red peppers and lentils in a creamy sauce.

# Ingredient List:

→ Pasta

01 - 12 oz dried penne or fusilli pasta

→ Sauce Base

02 - 2 large red bell peppers, roasted, peeled, and seeded
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3/4 cup cooked brown or green lentils, well-drained
06 - 1/2 cup unsweetened plant-based milk
07 - 2 tablespoons olive oil
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - Fresh basil leaves
15 - Vegan parmesan or nutritional yeast
16 - Crushed red pepper flakes

# Steps:

01 - Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
03 - In a blender, combine sautéed onion and garlic, roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper. Blend until completely smooth and creamy.
04 - Return sauce to the skillet over low heat. Stir in remaining 1 tablespoon olive oil. Adjust thickness with reserved pasta water, adding a little at a time until desired consistency is reached. Taste and adjust seasoning.
05 - Add drained pasta to the sauce, tossing to coat evenly. Heat for 1-2 minutes until warmed through.
06 - Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes if desired.

# Expert Advice:

01 -
  • The sauce tastes indulgent despite being made without a drop of dairy, fooling even skeptics at your table.
  • Hidden lentils add protein and body so you actually feel satisfied, not like you're eating a salad on pasta.
  • It comes together in 40 minutes, making it realistic for a real weeknight when you're tired but hungry.
02 -
  • Don't skip roasting the peppers properly or blending until completely smooth—any graininess or raw pepper flavor will undermine the entire dish's creamy, luxurious feel.
  • Reserve your pasta water before draining; even if you think you won't need it, you almost always will, and fishing pasta water out of the sink is nobody's idea of fun.
03 -
  • Make double and refrigerate half for tomorrow—the flavors actually deepen overnight, and you'll have a no-think dinner waiting.
  • If you end up with sauce that's too thick, don't panic; water works fine if you're out of pasta water, though the starchy water does create better texture.
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