Red Pepper Pasta Sauce

"pasta! forever! super easy, super creamy vegan red pepper pasta sauce is a tie with the vegan tahini mac for my favorite sauce. you probably have most the ingredients around, and you can have dinner ready in 15 minutes with this one!"
-- @gatherednutrition

Recipe Intro From gatherednutrition

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 4 red bell peppers, or jarred roasted bell peppers
  • 2 yellow onions, finely diced
  • 8 cloves garlic, minced
  • 1 cup almond milk, or other non-dairy alternative
  • 1/2 cup ripe avocado
  • 1/2 cup extra virgin olive oil
  • 1/2 cup nutritional yeast
  • 1 cup marinara sauce
  • Salt and pepper, to taste
  • a dash of red pepper flakes, optional
  • 1 pound pasta, cooked


  • Step 1

    If roasting your own peppers: preheat oven to 500°F. Place bell peppers on baking tray, and roast for 25 minutes, until charred/blackened.

  • Step 2

    While peppers are roasting, heat a skillet over medium. Once hot, add olive oil and sauté garlic and onions until onions are translucent, about 6 minutes. Make sure to stir frequently so that garlic doesn't burn.

  • Step 3

    Remove from heat and set aside (keep any remaining olive oil from the pan as well).

  • Step 4

    *Skip this step of using jarred peppers.* Remove peppers from oven, then wrap in foil for 10 minutes to steam. After 10 minutes, peel the skin off, and remove stems and seeds from the peppers.

  • Step 5

    Add peppers and all other ingredients to high speed blender or food processor and blend until smooth. Serve on top of your favorite pasta and enjoy!