Dinner, Vegan

Red Pepper Pasta

Cooking method:

  • Prep Time: 5 mins
  • Total time: 35 mins
  • Skill Easy
  • Serves 4 people

Red Pepper Pasta

A delicious creamy sauce made with minimal ingredients and without a tomato in sight.

Utensils required

Recipe tags


  • 2 red peppers
  • 1/2 large white onion (finely diced)
  • 3 garlic cloved (minced)
  • 45ml dairy free milk
  • 350g rigatoni pasta (or pasta of choice)

Cooking mode

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  • Step 1

    Begin by preheating the oven to 180c. Cut both peppers in half and remove the seeds. Place them into a baking tray and drizzle with oil of choice. Add a pinch of salt and place the tray into the oven for25 minutes.

  • Step 2

    Meanwhile add a glug of oil to a pan and add the diced onion. Sauté on a low heat for 15 minutes stirring frequently.

  • Step 3

    Once soft and translucent add the garlic and cook for a few minutes.

  • Step 4

    Meanwhile cook the pasta to instructions.

  • Step 5

    Transfer the onion and garlic to the ninja along with the milk, a generous pinch of salt and 30ml of the pasta water. Add the roasted red peppers once cooked and blend until smooth.

  • Step 6

    Drain the pasta and place it back in the pan and stir through the sauce. Serve and enjoy.