20 Minute Pasta with Vegan Roasted Red Pepper Sauce

20 Minute Pasta with Vegan Roasted Red Pepper Sauce

Credit to Delish Knowledge


  • 1 (12 ounce) jar roasted red pepper, drained
  • 3/4 cup unsweetened soy milk
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon red pepper flakes
  • 12 ounces penne, regular or whole-wheat


    1. Bring a large pot of salted water to a boil over medium heat.
    2. Place the drained roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast in a blender and puree until creamy. Season to taste as needed with salt/pepper and add to a large skillet. Simmer over medium heat while you make the pasta.
    3. Place the pasta in the water and cook until under al-dente, about 1-2 minutes before the recommended time on the package. The pasta should be still pretty toothy, but not hard.
  1. Drain the pasta and reserve 1 cup pasta water. Add the pasta to the sauce on the stove and cook, adding a splash of pasta water at a time to loosen the sauce as needed as you toss the sauce with the pasta to finish cooking. Divide into 4 bowls and eat.


  • Serving Size: 1/4th recipe
  • Calories: 410
  • Sugar: 7 g
  • Sodium: 475 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Carbohydrates: 72 g
  • Fiber: 8 g
  • Protein: 8 g

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