Tender, vibrant pasta with oven-roasted peppers, cherry tomatoes and a silky basil cream sauce. The vegetables roast until soft and caramelized, then blend into a velvety sauce that coats every strand of pasta. A fully plant-based dish with deep flavor and minimal fuss.
Ingredients
For roasting the vegetables
- Red bell peppers — 4
- Garlic — 1 head
- Shallots — 3
- Cherry tomatoes — 20
- Salt — 1 tsp | 5 g
For the pasta and sauce
- Pasta — 1.1 lb | 500 g
- Vegan cream cheese — 5.3 oz | 150 g
- Pasta cooking water — 3/4 cup | 200 ml
- Basil — 1 bunch
- Italian herbs — 1 tsp | 1 tsp
- Salt — a pinch
- Ground black pepper — a pinch
Step-by-step recipe
- Preheat the oven to 428°F | 220°C. Halve the peppers and remove the seeds. Cut off the top 1/4 inch to 1/3 inch | 5–7 mm of the garlic head. Halve the shallots lengthwise. Arrange the peppers cut side down, the garlic, shallots and whole cherry tomatoes on a baking sheet, then sprinkle with salt.
- Roast for 25–30 minutes, until the vegetables are tender and the peppers are lightly browned, the tomatoes have burst and the garlic is soft and creamy.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain, reserving 3/4 cup | 200 ml of the cooking water for the sauce.
- Blend the sauce: transfer the roasted peppers and cherry tomatoes to a blender. Squeeze the soft garlic cloves from their skins and add them to the vegetables. Add the vegan cream cheese, basil, Italian herbs and 2/3 to 3/4 cup | 150–200 ml of the pasta water. Blend until smooth. Taste and adjust with a little more salt and a pinch of black pepper if needed.
- Combine: return the pasta to the warm pot or a large skillet, pour in the sauce and warm over low heat for 1–2 minutes, stirring. Add a little more pasta water if needed for a silky texture.
- Serve immediately, finished with basil leaves and freshly ground black pepper.
Serving and storage
- Serve with extra basil leaves and a pinch of chili flakes for heat.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water to refresh the sauce.
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Tips and variations
- More roasted flavor: after baking, peel the peppers for an even silkier sauce with a deeper roasted aroma.
- Herbs: swap the Italian herbs for 1/2 tsp each of oregano and thyme.
- Looser or thicker: adjust the sauce texture with the pasta water, a little at a time.
- Gluten-free: use rice, corn or chickpea pasta, following the package cooking time.
Nutritional value (per serving)
| Calories | 580 kcal |
|---|---|
| Protein | 17 g |
| Fat | 14 g |
| Carbohydrates | 90 g |
| Fiber | 7 g |
| Sodium | 620 mg |
FAQ
Can I substitute the vegan cream cheese?
Yes, soft tofu blended with 1–2 tbsp | 15–30 ml olive oil works well, or use 1/2 cup to 2/3 cup | 100–150 ml oat cream. Adjust the salt and acidity to taste.
Which pasta works best with this sauce?
Short shapes with ridges hold the sauce best: penne, rigatoni and fusilli. Spaghetti and linguine are also excellent.
Can I make the sauce ahead of time?
Yes, keep it in the refrigerator for up to 2 days. Before serving, reheat the sauce, loosen it with a little water, then toss with hot pasta.