Vegan Creamy Roasted Pepper Pasta

There's something almost magical about watching red peppers transform in a hot oven—their sweetness concentrates while their skin blackens, and suddenly you've got this smoky, velvety foundation for a sauce that feels indulgent but happens to be completely plant-based. I discovered this dish by accident on a Tuesday night when I was determined to make something that didn't taste like I was compromising on creaminess or satisfaction. The lentils were supposed to be a quiet protein boost, but they disappeared into the sauce so completely that my dinner guests kept asking what made it taste so rich. It became the recipe I make when I want to prove that vegan cooking isn't about absence—it's about clever layering and letting each ingredient do what it does best.

I made this for my sister's dinner party last spring when she'd just gone vegan, and I watched her face when she took that first bite—the kind of moment that makes cooking worth the effort. She kept saying it tasted like something a restaurant would serve, and honestly, that's when I knew the recipe had something special. The red pepper sauce clung to the pasta in the most satisfying way, and nobody at that table even thought to ask if it was vegan until dessert.

Ingredients

• Dried penne or fusilli pasta (340 g / 12 oz): The shape matters more than you'd think—tubes and spirals trap the sauce beautifully, so avoid flat ribbons that let it slide right off.
• Roasted red bell peppers (2 large): If you roast them yourself, the smoky depth is worth the small effort, but jarred works perfectly fine when life is hectic.
• Yellow onion (1 medium, chopped): This is your flavor foundation, so give it time to soften and turn golden—don't rush it.
• Garlic (3 cloves, minced): Fresh garlic adds a sharpness that balances the sweetness of the peppers, so skip the jarred stuff here.
• Cooked lentils (120 g / 3/4 cup): These become invisible in the blender but create that silky body you'd normally need cream for, and they're already full of fiber and protein.
• Unsweetened plant-based milk (120 ml / 1/2 cup): Oat milk is my go-to because it froths slightly and adds a subtle sweetness, but almond or soy work just as well.
• Olive oil (2 tbsp total): Use a good quality oil—you taste it here, so don't buy the cheapest bottle.
• Nutritional yeast (2 tbsp): This is the secret to savory depth and a subtle cheesy note without any dairy.
• Tomato paste (1 tbsp): Just a tablespoon adds umami and ties all the flavors together into something cohesive.
• Smoked paprika (1 tsp): The smoke is essential—regular paprika will make it taste flat by comparison.
• Dried oregano (1/2 tsp): A whisper of this ties it to Italian traditions without overpowering everything else.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go because salt levels vary wildly depending on your lentils and plant milk.

Instructions

Get the pasta water ready:

Fill your pot with salted water and bring it to a rolling boil—this is your only chance to season the pasta itself. Once it's boiling, add your pasta and cook according to the package instructions, but steal about half a cup of that starchy water before you drain everything.

Build flavor with the aromatics:

While your pasta bubbles away, heat a tablespoon of olive oil in a skillet and let your chopped onion get soft and just slightly caramelized at the edges—this takes about 4 to 5 minutes and smells incredible. Once the onion's golden, add your minced garlic and let it get fragrant, maybe 60 seconds, before it catches on the pan.

Blend it into silk:

Scrape that gorgeous onion-garlic mixture into your blender along with the roasted red peppers, drained lentils, plant milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper. Blend until it's completely smooth and creamy—there shouldn't be a single lentil visible, just a velvety sauce.

Adjust the consistency:

Pour the sauce back into your skillet over low heat and stir in the remaining tablespoon of olive oil. This is where you become the boss of the sauce—add your reserved pasta water a splash at a time until you get exactly the consistency you want, then taste and adjust the salt and pepper because sauces always taste different once everything's blended.

Bring it together:

Toss your drained pasta into the sauce and let everything heat through for a minute or two, stirring gently so every strand gets coated. The pasta absorbs the sauce as it sits, so if you're not serving immediately, you might need another splash of that pasta water.

Save

There was a moment in my kitchen last month when my friend who eats everything meat-based took a second helping without asking, and he just said, 'This doesn't need anything else.' That's when I realized this dish had crossed over from being 'vegan food' into just being genuinely delicious food, the kind that stands on its own merits.

Why Roasted Red Peppers Make All the Difference

Roasting red peppers concentrates their natural sugars and adds a charred depth that fresh peppers simply can't match—it's the difference between a pleasant sauce and one that tastes like it spent time in a proper kitchen. When you roast them yourself, you control that smoky intensity, and the flavor is noticeably more complex than jarred versions. That said, jarred roasted peppers are a legitimate shortcut when you're short on time, and honestly, a good dinner made is better than a perfect dinner that never happens because you ran out of energy.

The Secret Life of Lentils in Creamy Sauces

Lentils are basically the plant-based kitchen's secret weapon for creating body and richness in sauces without cream or butter, and when they're blended until completely smooth, nobody suspects what made the sauce so satisfying. I learned this by accident when I was trying to make a vegan bolognese and threw cooked lentils into the blender on a whim—they disappeared into the sauce but somehow made it feel more substantial. Brown lentils have an earthier, more neutral flavor that lets the peppers and spices shine, while red lentils would give you a slightly sweeter sauce if that's something you're drawn to.

Serving and Pairing Ideas

This pasta is beautiful on its own, but it becomes a complete meal when you add a crisp side salad with lemon vinaigrette to cut through the richness, or roasted vegetables if you're in the mood for extra substance. A cold glass of something crisp and dry—Pinot Grigio if you're reaching for wine, or just sparkling water with a lemon wedge if you're not—makes the meal feel special without overcomplicating things. The leftovers reheat beautifully the next day, though you'll probably need that pasta water again because the sauce thickens as it sits overnight.

• Tear fresh basil over the top right before serving so it stays bright instead of turning bitter from the heat.
• A sprinkle of nutritional yeast or vegan parmesan adds extra umami and a little textural contrast to each bite.
• Red pepper flakes are optional but recommended if you like heat, because the smoked paprika is more about depth than spice.

Save

This recipe became my answer to the question 'what do you cook when you want something that tastes indulgent but feels good to eat,' and it's earned a permanent spot in my regular rotation. Make it, feed it to people you care about, and watch their faces light up when they realize something this delicious happens to be completely plant-based.

Common Questions

→ How do I roast red peppers for the sauce?

Roast whole red bell peppers over an open flame or in the oven until the skin chars and blisters. Let them cool, then peel off the skin, remove seeds, and chop before blending.

→ Can I use other types of lentils?

Yes, brown or green lentils work best here for texture and flavor, but red lentils can be used for a sweeter, softer consistency.

→ What plant-based milks are ideal for this sauce?

Unsweetened oat, almond, or soy milk blend well, adding creaminess without altering the sauce’s flavor balance.

→ How to adjust sauce thickness if it’s too thick?

Gradually add reserved pasta water while stirring to reach the desired creaminess and coat the pasta evenly.

→ Are there suggested garnishes to enhance flavor?

Fresh basil leaves, vegan parmesan, and crushed red pepper flakes complement the dish by adding herbal notes and mild heat.