Vegan Roasted Red Pepper Pasta

Created by: Hannah Hagler, Champagne Lifestyle

Every year for Valentine’s Day, my boyfriend and I make dinner at home. We always try a new recipe, and it becomes such a fun experience – cooking together in the kitchen, lighting some candles for ambiance and getting to eat in our pajamas.

We always go all-out with our dinners and do a four-course meal, but the star of the show is usually the entree. We both recently became vegan, so we have been having a grand ol’ time trying some delicious vegan dishes in the kitchen.

This pasta dish is so unexpectedly creamy and flavorful, and doesn’t have a stitch of dairy in it! It would make for the perfect dinner at home with your sweetheart, especially if one of you has special dietary needs! I used regular pasta but you could easily sub in a gluten-free pasta.

  • Pasta of choice
  • 2 large red bell peppers
  • 2-3 Tbsp. olive oil
  • 2 Tbsp. nutritional yeast
  • 1½ Tbsp. cornstarch
  • Pinch red pepper flakes
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • Himalayan salt and black pepper
  • 1½ cups almond milk
  • Fresh basil (for serving)
  1. Roast red bell peppers on a baking sheet in the oven at 500° F for 25 minutes.
  2. Once they're roasted, remove the stem, seeds and any burnt skin from the peppers.
  3. Boil pasta while peppers are roasting and drain once complete. Add a touch of olive oil to pasta.
  4. In a large skillet over medium heat, brown shallots and garlic. Season with large pinch of salt and pepper.
  5. In blender, mix browned shallots and garlic, almond milk, red peppers, nutritional yeast and cornstarch. Add red pepper flakes, salt and pepper to taste.
  6. Blend in blender until creamy. Transfer to skillet over medium heat until simmering, then reduce to low heat until sauce thickens.
  7. Add noodles to sauce and garnish with chopped basil.

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