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No-Tomato Red Pepper Pasta

4.34 from 3 votes
This red pepper pasta is made with the absolute best no-tomato pasta sauce. It is a weeknight-friendly vegan pasta dish for busy people.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Author: Eloïse Jennes


  • 3 cloves of garlic
  • 1 small red onion
  • 3 red bell peppers
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vingear
  • 1 pinch of salt
  • 1-2 teaspoons coconut sugar or brown sugar
  • 5.5-7 oz (160-200 g) pasta
  • Black pepper
  • 1 handful sliced almonds for topping optional


  • Preheat the oven to 400°F (200°C).
  • Peel the garlic and the onion. Cut the onion into slices and place everything on a sheet pan or in a baking dish.
  • Wash the bell peppers. Cut them into quarters and remove the seeds. Spread them out on the sheet pan (on top of the onion and garlic to prevent them from burning). Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and sugar. Roast for 25-30 minutes until soft (see post above for step-by-step pictures).
  • In the meantime, bring water to a boil for the pasta. Cook them according to the instructions on the package.
  • Once the bell peppers are roasted, add them to the bowl of a blender. If possible, unscrew part of the lid to let the steam escape while blending (see notes). Otherwise use a stick blender. Blend until smooth.
  • Drain the pasta and toss them in the sauce. Top with black pepper and sliced almonds if desired.


  1. It is not recommended to blend hot foods in a blender as pressure can build up and the lid could blow off. To let the steam escape, unscrew the top part of the lid and start blending on low speed to avoid splashes. Otherwise, use a stick blender.
  2. If you have some leftover roasted red pepper sauce, you can store it in the fridge for up to 3 days or in the freezer for 3 months.
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