This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

There is something magical about homemade pasta sauce. The aromas of all the fresh ingredients mingling together and the burst of fresh flavors dancing on your palate, it’s a culinary experience not to be missed. With just a handful of simple ingredients and a little love, you can create a vegan pasta sauce that’s bursting with flavor. This sauce elevates your pasta game to new heights. Try it with our garlic bread or go all out and make your own homemade pasta too!

In this recipe, we bring together the richness of roasted red peppers, the tanginess of tomatoes, earthy garlic, and the sweetness of roasted onion to create a delicious plant-based sauce that pairs perfectly with penne pasta. Whether cooking for yourself or others, this dish is sure to impress. Bon Appetit!

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper, foil, or a silicone mat.
3. Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.

4. Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
5. Roast for 45-50 minutes until slightly charred.
6. While the veggies are roasting, boil and cook your pasta according to the package directions.

7. Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
8. Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it’s too thick.

9. Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
10. Store leftovers in a covered container in the fridge for 4-5 days.

Try these other recipes:

Butternut Squash Ravioli

Vegan Alfredo

Mushroom and Spinach Pasta

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Red Pepper and Tomato Pasta

This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

Course Main Course, Side Dish

Cuisine Italian

Keyword dairy-free, pasta, plant-based cheese, red pepper tomato sauce, roasted red pepper

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package penne pasta or pasta of choice
• 8 Roma tomatoes
• 2 red bell peppers
• 1 yellow onion
• 2 heads of garlic
• 2 tbsp olive oil
• 1/2 cup fresh basil, plus additional for garnish
• 1/2 cup soy milk, plus some for thinning if needed (substitute with vegan cream or preferred plant-based milk)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• shredded vegan parmesan for garnish
• additional salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Prepare a baking sheet with parchment paper, foil, or a silicone mat.
• Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.
• Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
• Roast for 45-50 minutes until slightly charred.
• While the veggies are roasting, boil and cook your pasta according to the package directions.
• Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
• Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it's too thick.
• Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
• Store leftovers in a covered container in the fridge for 4-5 days.

The post Roasted Red Pepper and Tomato Pasta appeared first on The Hungry Carrot.

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This creamy vegan mushroom spinach pasta screams comfort food. Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free. Curl up on the couch with a bowl of this next time you need a warm, hearty, and satisfying dish.

I can’t tell you how many stores I have been to looking for the right type of wide eggless noodle. I finally found them! When I have the time and patience I also make my own from this homemade pasta recipe. However, the wide noodles just add something special.

There is something about the ability of a warm bowl of pasta that gives me the coziest of vibes. I can even tell myself it’s healthy with the addition of fresh spinach and mushrooms. Pair it with this homemade garlic bread for the best partner in crime.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant.
4. Add the sliced mushrooms and saute for 3-4 minutes until they soften.
5. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
6. When the pasta is done, drain and add to the sauce mixture. Toss to coat. Add the spinach and cook until wilted.
7. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
8. Store leftovers in an airtight container in the fridge for 3-5 days.

Try these other recipes:

Garlic Toast

Bruschetta

Vegan Spaghetti

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Creamy Vegan Mushroom and Spinach Pasta

Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course

Cuisine Italian

Keyword creamy, eggless pasta, mushrooms, pasta, plant-based, spinach, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 9 oz Pappardelle or Tagliatelle pasta nests
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 8 oz baby bella mushrooms-sliced
• 2-3 cups fresh spinach
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan- grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant.
• Add the sliced mushrooms and saute for 3-4 minutes until they soften.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if needed to thin the sauce. Toss to coat. Add the spinach and cook until wilted.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Creamy Vegan Mushroom Spinach Pasta appeared first on The Hungry Carrot.