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Roasted Red Pepper Pasta Recipe (with Video)

Pasta, Fish-free, Peanut-free

Discover our Roasted Red Pepper Pasta Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 35min


Main Dish
- 14 ounce Pasta, bucatini or pasta of choice
- 1 12oz silken tofu
- 2 red bell peppers
- 1 Onion, peeled, roughly chopped
- 1 head of garlic
- 0.25 c Nutritional yeast
- 2 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 c Fresh basil leaves
- 1 tsp cracked pepper
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Roasting the Vegetables
1. Assemble two red bell peppers together with onion and garlic on a lined baking tray.
2. Drizzle the garlic and onion with olive oil.
3. Cover onions and garlic with foil to avoid burning.
4. Roast in the oven at 395°F for about 25 minutes until the skin of the peppers is charred.
5. Remove the peppers from the oven and let them cool.
6. Once cooled, remove the charred skin, seeds, and stem from the peppers.
Cooking the Pasta
1. Cook the pasta according to the package instructions.
2. Save some of the salted cooking water.
Preparing the Sauce
1. In a blender, combine the silken tofu, roasted pepper, nutritional yeast, onion, and squeezed garlic.
2. Season with salt and pepper.
3. Blend until smooth.
Combining and Serving
1. Add the pasta sauce to a pan.
2. Lightly reheat and add the pasta, and a bit of the cooking water.
3. Toss until well combined.
4. Garnish with fresh basil leaves and cracked pepper.
5. Enjoy!

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