Vegan Creamy Roasted Red Pepper (Printable version)

Silky pasta with smoky roasted red peppers and lentils in a smooth plant-based sauce, ideal for a wholesome dinner.

# What You'll Need:

→ 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, 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

# Directions:

01 - Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining. Set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Transfer sautéed onion and garlic to a blender. Add 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 blended sauce to the skillet over low heat. Stir in remaining 1 tablespoon olive oil. Add reserved pasta water gradually until desired consistency is achieved. Taste and adjust seasoning as needed.
05 - Add drained pasta to the sauce and toss to coat evenly. Heat for 1-2 minutes until warmed through.
06 - Transfer to serving plates immediately. Garnish with fresh basil, vegan parmesan, and red pepper flakes.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but it's made entirely from whole foods with no weird substitutes hiding in the ingredient list.
  • The lentils sneak in serious protein and fiber so you actually feel satisfied hours later, not hungry again at 9 PM.
  • One blender does the heavy lifting—minimal cleanup and maximum coziness on a weeknight.
02 -
  • Don't skip draining your canned lentils thoroughly—excess liquid will make the sauce watery and weak, and you'll spend the whole meal adjusting with pasta water instead of enjoying it.
  • Blend longer than feels necessary because any visible lentil pieces will create a gritty texture that ruins the creamy dream; aim for the consistency of thick Greek yogurt.
  • Reserve that pasta water before you drain anything because once it's gone, you can't get it back, and it's the only way to dial in sauce thickness without thinning the flavor.
03 -
  • Cook your lentils until they're completely tender before using them—undercooked lentils will create a grainy texture instead of that silky blend, and they'll taste starchy and raw.
  • If your blender struggles with thick mixtures, add the milk in two stages, blending the solids first, then adding the liquid gradually until smooth.
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