Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

Course: Mains
Cuisine: American, English, Italian
Keyword: Pasta
Total Time: 25 mins
Servings: 4 people
Author: Anna Bloomfield
Containing at least two of your five a day and quick and easy to make, you can have this vegan creamy roasted red pepper pasta sauce on the table in minutes.
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For the Sauce

  • 3 red bell peppers
  • 1 avocado
  • 2 tablespoons garlic infused olive oil*
  • Juice of half a lime
  • ½ teaspoon black pepper
  • ½-1 teaspoon salt (to taste)

To serve

  • Your regular amount of pasta (I like to use linguine. Use gluten free if necessary, cooked.)


For the Sauce

  • Cut the peppers into chunks discarding the core. Place in a dry, non-stick frying pan (skillet) and cook over a medium to high heat, tossing regularly, until charred. This should take about 10 minutes.
  • Place the peppers and the rest of the sauce ingredients into your blender**
  • Turn the blender on adding a dash of water (about 50ml) to get things moving. Blend until the sauce is smooth and glossy.

To Serve

  • Stir the sauce into the cooked pasta and serve


*Or use regular olive oil and ½ a crushed garlic clove
**You really need to use a countertop blender here as a food processor or stick blender do not work


Calories: 451kcal (23%) | Carbohydrates: 66g (22%) | Protein: 11g (22%) | Fat: 15g (23%) | Saturated Fat: 2g (10%) | Cholesterol: 0mg | Sodium: 302mg (13%) | Potassium: 599mg (17%) | Fiber: 7g (28%) | Sugar: 6g (7%) | Vitamin A: 2870IU (57%) | Vitamin C: 121.4mg (147%) | Calcium: 31mg (3%) | Iron: 1.7mg (9%)

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