Creamy dairy-free red pepper pasta

This delightfully creamy vegan dish is the perfect winter warmer.

Creamy dairy-free red pepper pasta

Serves 4 Prep time 15 Cook time 40

Vegetarian Vegan


  • 2 red peppers
  • 2-3 tbsp olive oil
  • 1 white onion - finely chopped
  • 4 cloves garlic - finely chopped
  • Sea salt and ground black pepper to taste
  • 350 ml unsweetened soya or almond milk
  • 2 tbsp nutritional yeast
  • 10 g cornstarch or plain flour
  • 280 - 350g vegan pasta
  • Small bunch of parsley
  • Chilli flakes


  1. Begin by heating your oven to 260 C/ 500 degrees F. Place the red peppers on a baking sheet and roast until charred, this should take about 25-30 minutes.
  2. Steam by covering in foil for around 10-minutes before peeling away the charred skin, remove the stems and seeds and set aside.
  3. Cook pasta according to package instructions before draining. Toss in a touch of olive oil, and set to one side, covered with a tea towel.
  4. Meanwhile, as the red peppers are roasting put a large frying pan on to a medium heat with 2-3 tbsp of olive oil. Sauté the onion and garlic for 4-5 minutes until soft and golden brown, season and stir. Remove from heat and set aside.
  5. Place the garlic and sautéed onions to a blender, adding in your roasted peppers, dairy-free milk, nutritional yeast and cornstarch or flour, and season.
  6. Blend until smooth and add more seasoning and yeast if you feel the flavour needs adjusting.
  7. Once blended pour the sauce back into the frying pan and simmer on a low heat.
  8. Add pasta when you feel the sauce is thick enough and toss to make sure the pasta is covered.
  9. Serve with freshly chopped parsley, a sprinkle of chilli flakes and some vegan cheese, if you fancy it.

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