Tomato season is over but that doesn’t mean homemade pasta sauce season is over. Enter, vegan red pepper pasta. This recipe is nothing complicated but it took me quite a few tries to strike the perfect balance of flavors for this sauce. I wanted the roasted pepper flavor to be punchy and big but also wanted there to be a creaminess to the sauce.
The recipe I have published is my favorite version of the sauce although it does call for ricotta cheese and parmesan. As you know if you’ve followed along or know me, I’m a big proponent that everything is okay in moderation and for me, a small amount of ricotta to take a pasta over the edge is worth it. If you prefer to not consume dairy, I have a couple options for you. One of them is the obvious substitution of store bought ricotta. Another, is to use my recipe for plant-based ricotta to make your own. And the easiest and less obvious option is to use ½ cup of white beans which results in a protein boosted creamy sauce. It was honestly my second favorite version of this recipe.
To make the sauce, the red bell peppers and garlic are roasted in a high heat oven for 30-45 minutes until the skins of the bell peppers are charred and the garlic is soft. Then the roasted peppers, garlic, salt, red pepper flakes, white wine vinegar, parmesan cheese, ricotta cheese, and olive oil are all tossed into a food processor and blend until smooth. That’s it. The sauce is then tossed with freshly cooked pasta, topped with more ricotta and parmesan cheese, flaky sea salt, freshly cracked black pepper, and fresh basil.Print