Pasta Sauce With Red Peppers Recipe (Vegan & Creamy)

This sauce with red peppers is a staple in our kitchen—not just for pasta, but also in veggie bakes, lasagna layers, and even as a pizza sauce.

When developing this recipe, I was after a dairy-free pasta sauce with a deeper, more intense flavor than my usual cream cheese tomato sauce and Alfredo sauce—something savory with a little edge. And this sauce hit all the right notes! The roasted peppers bring a subtle charred sweetness, balanced with a gentle kick of heat. Ground almonds add richness and a smooth, velvety finish.

Why I love this pasta sauce with red peppers—and why you will too:

It's naturally vegan and gluten-free.

It comes together in just 15 minutes with minimal ingredients.

It’s full of flavor, vibrant, and super versatile.

For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.

Red peppers: I use jarred roasted red peppers for convenience—just drain and discard the brine. Want to roast your own? Here's a guide on how to roast peppers at home that works beautifully for this sauce.

Olive oil: I use extra virgin olive oil, but any oil will work.

Onion: Red, white, yellow, or brown—any variety is fine.

Ground almonds: These make the sauce creamy and rich. You can use cashew cream, thick coconut milk, or plant-based parmesan instead.

Red chili pepper: I like the spicy kick that fresh chili pepper adds to this sauce. You can skip it entirely, or if you prefer a different kind of heat, use red chili flakes or smoked paprika for a deeper smoky flavor.

In addition to the ingredients above, you’ll need a little water (or pasta water) to help blend the sauce.

Fresh herbs: To finish off, and this is optional, add some fresh basil or any other herbs, such as oregano or thyme, of your choice.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

To make your meal more wholesome and nutritious, you can add some vegetables to this sauce.

• Broccoli, carrots, and spinach all work well with the flavor profile of this sauce—and they add a nice pop of color too.
• If you like the flavor of fresh peppers, adding some sliced red bell peppers works great!

Also, see the video at the end of the recipe card below.

A quick summary of this recipe:

Prep + Cook time: 15 minutes

Key Ingredients: roasted sweet red peppers, onion, garlic, ground almonds

Servings: 4

Yield: These quantities make about 2 cups (~470g) of sauce.

Dietary: Soy-free, dairy-free, gluten-free, and grain-free (check your pasta label); no tomatoes.

Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.

Start by finely chopping the onion and garlic. Drain the red peppers and discard the brine.

Step 1: Make the red pepper purée.

Blend the red peppers, chili pepper, ground almonds, salt, and water into a smooth purée.

Step 2: Sauté the onion and garlic.

Over medium heat, sauté the garlic and onion with salt until they're translucent.

Padma's top tip: Adding salt to the onions helps them cook faster.

Step 3: Cook the red pepper purée.

Add the puréed red pepper mixture to the pan and bring it to a boil.

Reduce the heat to medium-low and simmer until the onions are soft and the sauce has thickened.

Stir occasionally to prevent the sauce from catching at the bottom of the pan.

And that's it—you’ve just made a super easy and creamy red pepper pasta sauce! Toss it with your favorite pasta and garnish with fresh herbs, if you’d like.

This creamy roasted pepper pasta sauce works best with pasta that has grooves and holes to hold the sauce.

Rigatoni, penne, fusilli, and conch-shaped pasta (like the one I use in my pasta in spinach sauce recipe) all work well. That said, if you prefer spaghetti, that’s fine too—just be sure to toss it in the sauce for an extra minute or two so it gets well coated.

Here are some ideas on how to make this pasta sauce with red peppers your own:

• Allium-free: Just skip the onions and garlic. Start by adding the red pepper purée to warm oil.
• Richer and more flavorful: Add a teaspoon or two of my dairy free basil pesto.
• Wholesome: Blend some carrots along with the roasted peppers.
• Tomato and red pepper combo sauce: If you like tomatoes in your sauce, mix in a bit of my hearty marinara sauce for a deep tomato flavor.

Storage: Let the sauce cool completely, then transfer it to a fridge-safe container with a lid. It will keep in the fridge for 4 to 5 days.

Freeze: This sauce is great for making ahead and freezing. Once cooled, transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw completely before using.

Reheating: This sauce tastes best when served warm. To maintain its flavor and texture, reheat it gently in a pan over medium-low heat.

If your roasted pepper sauce for pasta came out too thick, simply thin it with a splash of water, vegetable broth, or unsweetened plant-based milk until you reach your desired consistency. Start with 1–2 tablespoons and stir it in over low heat. Keep in mind:

Yes, you can make this pasta sauce without onions or garlic—it’s easy to turn it into an allium-free version. The roasted red peppers already bring plenty of flavor, so skipping the onions and garlic won’t compromise the taste. To adapt the recipe:

Red pepper sauce pairs well with a variety of dishes, making it a versatile addition to your meals. It’s perfect with pasta, of course, but also works great as a layer in veggie lasagna, a dip for roasted vegetables, or a topping for grain bowls and baked potatoes. For a wholesome twist, try it with:

Pasta al pesto

Potato with pasta

Macaroni and tomatoes recipe

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!