About this recipe
One of my son’s favorite recipes—and mine too—is this creamy, delicious vegan pasta sauce. It’s perfect for lunch or dinner and so easy to make that the sauce will be ready by the time your pasta is done. Plus, it’s bursting with flavor!
All you need are four simple ingredients: pecans, roasted garlic, red pepper, and vinegar. The pecans give the sauce its rich, velvety texture, while roasted garlic adds a deep, savory flavor.
The roasted red pepper steals the spotlight, adding a smoky, slightly sweet taste. A splash of vinegar ties it all together with just the right amount of tang, balancing the richness perfectly.
Ingredients
- Pecans. When selecting pecans, choose those with plump and uniform kernels, a rich golden brown color, and a pleasant aroma.
- Roasted garlic cloves. You can roast garlic in the toaster oven, over the stove on a pan, or in the oven. Just make sure that you roast it with the skin on.
- Red bell pepper. This recipe’s versatility is remarkable. You can use fresh or jarred red peppers depending on your preference and availability. If you’re short on time, opting for jarred roasted red peppers can be a convenient option. However, if you enjoy roasting and peeling your own red bell peppers, go ahead and do it—it’s surprisingly easy!
- Vinegar. I prefer Champagne or white wine vinegar. But feel free to use apple cider vinegar or even red wine vinegar.
- Salt and pepper. Kosher salt and freshly cracked pepper.
- Pasta.
How to make this vegan roasted red pasta?
To make the sauce, start by roasting the bell pepper and garlic (with the peel on) in a skillet or oven. Once the red pepper is well-burned on all sides, remove the skin and seeds and peel the garlic.
Next, put the pecans, garlic, red pepper, a teaspoon of vinegar, salt, and pepper in a blender container. Add a cup of water and start blending at a low speed, gradually increasing to high speed, and blend for about two minutes or until it is creamy. Check for salt and pepper, and then add it to the pasta.
Remember to save a cup of water where the pasta is cooked. If the pasta is a bit dry or the sauce is too thick, add this liquid to the dish to adjust the consistency.
Tips, tricks & other recipes
While any type of pasta will work well with this creamy sauce, you can enhance the nutritional value by opting for alternative options like Banza or Food for Life pasta, which provide additional nutrients. Plus, if pecans are not readily available, you can easily substitute them with walnuts or cashews for a similar creamy texture.
In addition to being a satisfying meal, this Creamy Vegan Roasted Red Pepper Pasta is also a hit with picky eaters or those who are not fond of pecans. The nuts blend seamlessly into the creamy sauce, adding depth and flavor without overpowering other ingredients.
Creamy Vegan Roasted Red Pepper Pasta
Equipment
Ingredients
- 1 cup pecans
- 3 roasted garlic cloves
- 1 large roasted red pepper fresh or from a jar
- 1 teaspoon champagne or white wine vinegar
- salt and pepper
- 1 1- lb pasta package
Instructions
- Roast the Veggies: Start by roasting a red bell pepper and garlic (leave the peel on) in a skillet or oven. Roast the bell pepper until it’s charred on all sides, then remove the skin and seeds. Peel the garlic once roasted.
- Blend the Ingredients: In a blender, combine the peeled roasted red pepper, roasted garlic, pecans, a teaspoon of vinegar, salt, and pepper. Add 1 cup of water and blend, starting at low speed and gradually increasing to high. Blend for about 2 minutes, or until the sauce is creamy. Taste and adjust salt and pepper if needed.
- Combine with Pasta: Toss the sauce with your cooked pasta. If the sauce is too thick or the pasta feels dry, add a bit of the reserved pasta cooking water to achieve the desired consistency.
Notes
Quick Option: If you’re short on time, you can use jarred roasted red peppers. They’re a pantry lifesaver for quick meals!
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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