Vegan Creamy Red Pepper Pasta (Printable)

Silky plant-based pasta with smoky roasted red peppers and lentils in a creamy, dairy-free sauce.

# Ingredient List:

→ Pasta

01 - 12 oz dried penne or fusilli pasta

→ Sauce Base

02 - 2 large red bell peppers, roasted, peeled, and seeded
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, minced
05 - 3/4 cup cooked brown or green lentils, well-drained
06 - 1/2 cup unsweetened plant-based milk
07 - 2 tablespoons olive oil
08 - 2 tablespoons nutritional yeast
09 - 1 tablespoon tomato paste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper

→ Garnish

14 - Fresh basil leaves
15 - Vegan parmesan or nutritional yeast
16 - Crushed red pepper flakes

# Steps:

01 - Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
03 - In a blender, combine the sautéed onion and garlic, roasted red peppers, cooked lentils, plant-based milk, nutritional yeast, tomato paste, smoked paprika, oregano, salt, and pepper. Blend until completely smooth and creamy.
04 - Return the sauce to the skillet over low heat. Stir in the remaining 1 tablespoon olive oil. Adjust thickness with reserved pasta water, adding a little at a time until desired consistency is reached. Taste and adjust seasoning as needed.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Heat for 1 to 2 minutes until warmed through.
06 - Transfer to serving plates and garnish with fresh basil, vegan parmesan, and red pepper flakes if desired. Serve immediately.

# Tips from the Pros:

01 -
  • It tastes indulgently creamy without a drop of cream, which feels like you're getting away with something delicious.
  • The lentils vanish completely into the sauce but pack serious protein, making this feel like actual nourishment rather than compromise.
  • Weeknight dinners become something you genuinely look forward to instead of just survive.
02 -
  • Save that pasta water before you drain—it's the difference between sauce that clings and sauce that pools at the bottom of the bowl, and you'll learn this the hard way if you don't have it on hand.
  • Don't skip draining your lentils thoroughly, because waterlogged lentils make watery sauce, which is exactly the opposite of what we're going for here.
03 -
  • Nutritional yeast can taste a bit flat if you don't season boldly enough—don't be shy with the salt and smoked paprika, since they're what make it shine instead of just tasting health-conscious.
  • The texture of your final sauce matters more than getting the measurements exact, so add pasta water gradually and trust your eyes and instinct rather than a rigid recipe.
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