Vegan Roasted Red Pepper Pasta (GF)

Very tasty I added other vegetables i had to the mix after baking them in the oven, wrapped in aluminum foil. I added carrots and eggplant

Super tasty! A few too many steps to make it a go go recipe, but making the sauce ahead of time would save a ton of time.

Added tomatoes puree, vegetable stock whilst sauteed red onion, doubled garlic, red chilli, oregano and paprika. Used parmesan instead of nutritional yeast. used cream instead of almond milk. Did not need corn flour to thicken.

This was very good. I don't like bell peppers, onions, or garlic but the flavors all meld together!

Used one jar roasted red pepper, TB minced garlic, basil, oregano and non dairy half and half. Made enough sauce for 8 oz dry pasta. Taste of sweet red pepper shines with spicy kick.

Used half canned coconut milk and half veggie broth. Came out really well.

Same recipie I made just more vegan

I used Jared roasted peppers. Than this pasta takes just a few minutes and will be a quick and easy go to dish.

I, like some others, decided not to use the nutritional yeast, which does make the sauce a bit more bland. To compensate I added extra salt, some garlic powder, and paprika to taste (since paprika is red pepper anyway, it just enhances the flavor!) Also instead of a full sized blender, I used an immersion blender, and it worked perfectly

I was short on time so I used a jar of roasted red peppers instead of roasting my own. It still turned out wonderfully, it was on the table in under 30 minutes and was a big hit. I topped with vegan parmesan and crushed walnuts for a little crunch. Next time, I might add some grilled vegan chick'n. Love this dish!

I added some spinach and squash to make it have more veggies without diluting the roast pepper flavor and it turned out alright!

Made without nutritional yeast so flavour was pretty scarce, but upped the spice and seasoning to compensate and the result was ok. Needs something else though… maybe some courgette / zucchini cooked and added to the mix (not blended with sauce) just to add a little extra texture dimension too.

The roasted pepper sauce makes a really good curry as well. I added a few tomatoes, garam masala and chickpeas. Loved it!

Very nice.

It was decent. I think I messed up along the way and didn't make it the way it should have been made. The pasta had two flavors: red pepper sweetness and chili flake spiciness. It was underwhelming.

This is so good! I added a little bit of spinach and didn't used any vegetal milk cause I was out: so missing some creaminess.

This was a little bland so I added a dash of cayenne, Italian seasoning, garlic salt, and basil.

Quite tasty. Used allspice in place of black pepper. I need suggestions for another way, other than increasing said ingredients, to heighten sauce flavor. Too much nutritional yeast and salt can ruin it.

Added the lemon juice like others, and a lot more nutritional yeast than was asked for. Was delicious 😋

It was okay but not what I expected it to taste like. I expected a bit more of the red pepper flavour to come through. I added extra spices and herbs and I'm so glad I did because it would have even been more bland. 4/5 of our family said it was okay.

It was really good

Used oat milk and was too sweet, use stock instead

added some lemon juice

I've made this twice in as many weeks! I needed to find something to replace tomato sauce due to our daughter developing a sensitivity, and she doesn't even seem to notice a difference, delicious to the last bite! (Daughter is 2). I omit nutritional yeast due to preference, but it's still very nice!

This was delicious! Added a squeeze of lemon juice at the end to brighten it up a bit, and it was great!