This vegan roasted red pepper sauce is so yummy and easy to make that even if you aren’t vegan or dairy-free, you’ll want to give this one a try! We whip this sauce up for pasta all the time. It’s creamy, light on your stomach, healthy, and just so flavorful. Definitely a go to for a busy night or a surprise visitors kind of situation.
Roasted Red Pepper Sauce
A good roasted red pepper sauce should be in everyone’s “go to” pasta options in my opinion. The flavor is amazing and it’s so much easier than I think a lot of people realize. This red pepper sauce is so creamy and flavorful, it’ll have you drooling.
A lot of people think “red pepper” and immediately think spicy heat. This sauce is pretty versatile. You can make it spicy if you want with some added red pepper flakes, or you can leave it be just creamy and flavorful but not too much heat. Red and green bell peppers are not spicy. They are what this recipe uses. They are more on the sweet side. For a pepper to be spicy hot, it has to have capsaicin (pronounced “cap-SAY-a-sin”). This is the chemical that sets off the “on fire” senses in our mouths. Bell peppers have zero capsaicin and so are always at the bottom of the spicy charts. But they are so so amazing for fresh jam packed flavor!
How to Make Vegan Pasta Sauce
So let’s make this vegan roasted red pepper sauce! This sauce uses Extra Virgin Olive Oil, red and green bell peppers, onions, some diced canned tomatoes, fresh garlic, spices and coconut milk. Trust me, you cannot taste any strong coconut flavors with everything else going on in this sauce.
Super easy, super simple. Roast up the peppers, onions, and chopped garlic in the olive oil. You can do this either in a pan on the stove top, or in the oven at 400F for 15-20 minutes. I usually just go for the stove top option. Add all your spices into the roasting process. This helps to really get that flavor into the veggies and releases all that aroma into the sauce even better. If you are like me and you love the extra bit of heat, use fire roasted diced tomatoes instead and mmm it is good, let me tell you!
Once you’ve roasted up your veggies and spices in the olive oil, place them all nice and hot, into a blender or food processor with your coconut milk.
I like to add the salt and pepper to taste at the end so you get that ratio just the way you like it. Once that’s done, boom you’ve done it and you have an amazing delicious, creamy, totally vegan roasted red pepper sauce to show for it 🙂
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- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1/2 Yellow Onion
- 2-3 Garlic Cloves, halved or chopped
- 1 can Diced Tomatoes , drained
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Dried Basil
- 1 tsp Onion Salt
- 1 Tbsp Nutritional Yeast , Optional
- Salt and Pepper , to taste
- 3/4 cup Coconut Milk (or cream for extra thickness)
- In a large frying pan, heat a drizzle of olive oil (1-2 Tbsp) and toss the peppers, onions, garlic cloves, tomatoes (drained), and the spices.
- Saute over medium heat for about 5-10 minutes until cooked and tender.
- Place the pepper mixture in a blender or food processor, add the coconut milk, and blend until smooth.
- Salt and pepper to taste and enjoy with pasta, pizza, or anything else!