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This creamy roasted pepper pasta features a fresh roasted red pepper sauce made from roasting all veggies on a sheet pan and blended into a creamy, deeply rich sauce that can be stirred into any pasta! Entirely dairy free, you’ll be making this easy pasta sauce on repeat all summer long!

plate of roasted red pepper pasta with fresh basil

The simplest roasted red pepper pasta sauce:

What I love most about pasta dishes is that it truly proves that simplicity really is best. And this roasted red pepper pasta certainly accomplishes that.

It combines all of the freshest, most flavorful ingredients into one yummy creamy sauce made in a blender.

I honestly think it’s even easier than my 4-ingredient cherry tomato pasta, because all we’re doing here is roasting everything on a pan, blend, and toss with pasta!

plate of roasted red pepper pasta

The key to this sauce though? Using fresh bell peppers instead of jarred. Honestly, it makes all of the flavor difference! Serve with my quick homemade garlic bread, and you have a restaurant-worthy dinner for the whole fam that was ridiculously easy to make!

The fresh ingredients I use to make this feel restaurant-worthy:

  • Onions & Shallots: I like to use both onions and shallots to give this sauce extra depth of flavor. The shallots when roasted complement the sweetness of the red pepper, as well as giving an extra note of garlic that only amplifies the roasted garlic!
  • Roasted Garlic: Anytime I can use roasted garlic instead of sautéed, I will. Not only is it easier,
  • Fresh Bell Peppers: Instead of jarred! Fresh will give this roasted red pepper pasta a really bright flavor along with a vibrant color.
  • Almond milk: Or any dairy-free milk. You can use soy milk or oat milk too. Or even cashews! Just something to help with the creaminess of the roasted red pepper sauce without adding any dairy whatsoever.
roasted veggies before blending
red roasted pepper gnocchi finished

What pasta shape is best?

My personal favorite will always be my homemade gnocchi. The potato soaks up the flavor of the roasted red pepper sauce while cooking so the overall dish is just extra rich and delicious!

I also really like malfaldine pasta, fusilli, or even angel hair pasta here. But you can really use your favorite! There is no right answer here 🙂

big plate of roasted pepper sauce and gnocchi

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Oven Roasted Red Pepper Pasta with Fresh Bell Peppers Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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big plate of roasted pepper sauce and gnocchi

Oven Roasted Red Pepper Pasta with Fresh Bell Peppers

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  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
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Description

This creamy roasted pepper pasta features a fresh roasted red pepper sauce made from roasting all veggies on a sheet pan and blended into a creamy, deeply rich sauce that can be stirred into any pasta! Entirely dairy free, you’ll be making this easy pasta sauce on repeat all summer long!

Ingredients

Scale
  • 2 large red bell ppers
  • 1 large onion
  • 1 shallot
  • 1 garlic bulb
  • 1 tbsp olive oil, plus more for seasoning
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 cup (120 mL) dairy free milk
  • 16 ounces fresh or dry pasta, cooked*
  • 1 cup (228 mL) reserved pasta water

Instructions

  1. Prep: Preheat the oven to 425F, and line a baking sheet with parchment paper. Rinse the veggies well, and slice and peel the onion and shallot into halves. Cut off the bottom of the garlic bulb, and drizzle with just a teaspoon of the olive oil. Place it into tinfoil sliced side down.
  2. Season: Place the bell peppers, onion halves, shallot halves, and garlic bulb onto the baking sheet. Drizzle the olive oil on top, along with the sea salt and black pepper. 
  3. Roast: Place the baking sheet into the oven to bake for 35-40 minutes, or until the peppers begin to blacken. Remove from the oven and let cool for 5-10 minutes.
  4. Boil: While the veggies are cooling, bring a large pot of water to a boil. Cook the pasta according to instructions. Once cooked, drain the pasta, reserving 1 cup (228 mL) of pasta water. Place the cooked pasta back into the pot. Drizzle with a little olive oil (no more than a teaspoon is needed), and toss to evenly coat. This prevents the pasta from sticking while we blend the sauce.
  5. Blend: Remove the stems of the bell peppers. Place all veggies into the blender, and carefully squeeze the roasted garlic into the blender. Pour in the dairy free milk and reserved pasta water, and blend until creamy and smooth.
  6. Cook: Pour the roasted red pepper pasta sauce into the pasta, and toss to evenly coat. Season with more salt and pepper as needed. 
  7. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.

Equipment

Notes

Pasta: I used my 2-ingredient homemade gnocchi, but you can use any pasta shape, including my own homemade vegan pasta dough!