Fruit and Vegetable illustration
creamy red pepper pasta

Roasted red pepper pasta

This super satisfying roasted red pepper pasta only takes minutes to make, use your favourite wholemeal pasta and for gluten free pasta, our favourite is brown rice pasta.

Takes: 10mins | Makes: 4 Servings | Difficulty: Medium

Here we make a delicious whole-food sauce based around roasted red peppers, cashew nuts, non dairy milk and lemon juice. You will need a blender to make this sauce, if you don’t have one you could easily borrow one from a neighbour. Try to use wholemeal pasta as its higher in fibre and better for your digestion and microbiome, our favourite is wholemeal spaghetti. When draining the pasta, keep a little of the pasta water to thin out the sauce if needed. You want to ensure that the sauce is not too thick nor to thin so it that perfect texture.

creamy red pepper pasta in pan

FAQ – frequently asked questions

Can I substitute the mushrooms?

Yes of course, many people don’t like the texture and taste of mushrooms, just replace them with tempeh or else with aubergine. Note the aubergine will take longer to cook, ensure to cook till they are soft and melt in your mouth texture.

I’m allergic to soy what can i substitute the Tamari/ soy sauce with?

There are products available now that carry a similar umami note such as coconut aminos which is widely available online.

Can i freeze this dish?

This dish freezes well.

How am I best storing this?

Store in a reusable sealed container in the fridge.

What happens if i don’t like red peppers?

Just leave them out and it will also work fine.

How long does this last in the fridge?

It will last for 2 days in the fridge

What about a gluten free option

Our favourite GF pasta is brown rice pasta which is widely available.

Serving suggestions for this Roasted red pepper pasta dish?

Our favourite Pasta recipes

Easy Creamy roasted red pepper pasta

So easy and tasty – the addition of the roasted red peppers add a lovely sweetness and slight charred note that goes so well with the wholemeal pasta. This has it all creamy, pasta deliciousness! Add any cooked veg you like to bulk this out

10 minutes

Serves 4

Watch Video


  • 300 g wholemeal pasta of choice use GF if coeliac
  • Red pepper sauce
  • 100 g cashew nuts
  • 500 ml oat milk
  • 1.5 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 15 ml lemon juice
  • 100 g roasted red peppers from a jar
  • Veg
  • 100 g frozen peas
  • 200 g mushrooms
  • 1 tbsp tamari/ soy sauce
  • 75 g of roasted red peppers from Jar to serve
  • 20 g basil to serve


  • In a large bowl add the frozen peas and pour over just boiled water and leave to defrost. Finely chop the mushrooms. Pluck the basil leaves from the stalk. Slice the 75g of roasted red pepper into thin strips.
  • Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.
  • Blend all ingredients for the sauce (except the basil) till smooth.
  • Heat a non-stick pan on high heat and once hot add the chopped mushrooms and fry for 5 mins stirring regularly, Once they start to brown add the tamari and quickly stir it around the pan. Remove from the heat.
  • Drain the pasta, keeping some pasta water aside. Drain and rinse the peas (ensure that they are thawed) Add the drained pasta, peas and cashew sauce to the cooked mushrooms, mix well over medium heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.
  • Taste and season before serving with the chopped basil. Enjoy!!


Calories: 513kcalCarbohydrates: 84gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1796mgPotassium: 708mgFiber: 5gSugar: 14gVitamin A: 943IUVitamin C: 32mgCalcium: 259mgIron: 7mg


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One response to “Roasted red pepper pasta”

  1. Stephen says:

    5 stars
    My family all love this meal – its easy to make and delicious

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