Vegan Creamy Roasted Red Pepper (Printable)

Plant-based pasta with smoky roasted peppers and lentils in a silky, dairy-free sauce, perfect for a wholesome dinner.

# What You’ll Need:

→ 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

# Directions:

01 - Cook pasta according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté 4-5 minutes until softened. Add garlic and sauté 1 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 skillet over low heat. Stir in remaining 1 tablespoon olive oil. Adjust consistency with reserved pasta water, adding gradually until desired thickness. Taste and adjust seasoning as needed.
05 - Add drained pasta to sauce and toss to coat evenly. Heat 1-2 minutes until warmed through.
06 - Transfer to serving plates and garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • The lentils hide themselves completely, sneaking protein into every bite without any beany texture or taste.
  • One blender does all the heavy lifting—no cream, no butter, just whole foods transforming into something decadent.
  • It comes together faster than you'd expect for something that tastes like you've been simmering it for hours.
02 -
  • Don't skip blending until completely smooth—any texture or graininess will ruin the silky mouthfeel that makes this sauce special.
  • Add pasta water gradually because it's easier to thin out than to thicken; you can always add more, but you can't take it back.
  • Room temperature or cold lentils blend more easily than hot ones, so if you've just cooked them, let them cool for a few minutes first.
03 -
  • Reserve your pasta water before draining—it's liquid gold for adjusting sauce consistency and helps the pasta absorb flavors better.
  • If you're using canned lentils, rinse them thoroughly so excess starch doesn't make your sauce cloudy.
  • Taste and adjust seasoning just before serving because the pasta dilutes flavors slightly, and you want each bite to sing.
Go Back