Vegan Creamy Roasted Pepper Pasta (Print Version)

Luscious plant-based pasta with smoky roasted peppers and lentils blended into a silky dairy-free 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
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 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve 1/2 cup of pasta water before draining. Set drained pasta aside.
02 - While pasta cooks, 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 1 minute until fragrant.
03 - Transfer sautéed onion and garlic to a blender. Add roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and black pepper. Blend until completely smooth and creamy.
04 - Return blended sauce to the skillet over low heat. Stir in remaining 1 tablespoon olive oil. Gradually add reserved pasta water to achieve desired sauce consistency. Taste and adjust seasoning as needed.
05 - Add drained pasta to the sauce and toss to coat evenly. Heat for 1-2 minutes, stirring gently until warmed through.
06 - Transfer to serving bowls and garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve immediately.

# Helpful Hints:

01 -
  • The sauce is so creamy and rich you'll forget there's no dairy involved, and your guests probably won't even realize the lentils are doing the heavy lifting.
  • It comes together in under 45 minutes, making it perfect for those nights when you want something restaurant-quality but don't have the energy for fuss.
  • Packed with plant-based protein and fiber, it actually keeps you satisfied without that sluggish feeling heavy cream can bring.
02 -
  • The pasta water isn't optional—it's what saves you if the sauce seems too thick, and it's the starch that helps everything emulsify into something gorgeously creamy.
  • Don't skip blending the sauce completely smooth; any remaining texture will feel gritty rather than luxurious, and smooth is what makes people not realize there are lentils in there.
03 -
  • Use the back of a wooden spoon to really press the blended sauce through the blender to get every last bit of creamy goodness before returning it to the pan.
  • Add your pasta directly to the warm sauce rather than tossing them together in a cold bowl—that warmth helps the sauce adhere and meld into something unified rather than separated.
Go Back