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Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta (High Protein!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup roasted red peppers; 1 tbsp calabrian chile paste (optional); 10 oz silken tofu; ⅓ cup nutritional yeast; 1 tbsp balsamic vinegar; 1 clove garlic; 1 tbsp white miso paste; 1 tsp sea salt; ½ tsp dried basil; ½ tsp black pepper; 1 lb cooked linguine (gluten free if desired, save the pasta water); ⅔ cup reserved pasta water; fresh basil (chopped, to serve); flaky sea salt (to serve); dairy free parmesan (to serve)

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This Creamy Roasted Red Pepper Pasta is the kind of dinner you make when you want something that's ready in 15 minutes! It's a high-protein, dairy-free pasta recipe made with silken tofu, oven roasted red peppers, miso, nutritional yeast, and Calabrian chile paste. It’s rich, velvety, gluten free optional and a little spicy. Basically, the perfect dish for the nights when you want something cozy, easy, and secretly packed with protein!

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Make Creamy Roasted Red Pepper Pasta For Dinner Tonight!

Okay, can we talk about the kind of dinner that requires zero chopping and still tastes like you actually tried? Because this creamy roasted red pepper pasta is exactly that!

My FIANCÉ (pinch me) asked for pasta almost immediately after landing back in Colorado from Tulum, and you know I had to deliver. However, we have an issue because right now I just cannot concentrate for the life of me. Between being very newly engaged, coming home to full blown spring in Apsen and getting to share the news with everyone we love – including our fur babies… It’s easy to say I’ve had my mind elsewhere.

When something as exciting as this happens and my mind (and free time) is quite occupied, I pivot to meals that are quick, easy, but still impressive. This creamy roasted red pepper pasta is exactly the kind of meal I make when I’m busy, hungry, slightly feral (sorry Eric), and absolutely not in the mood to dirty more than one pot. Fifteen minutes, no chopping required, and no babysitting a sauce on the stove – just a blender, a pot of linguine, and the smug satisfaction of eating something this good with this little effort.

Why You’ll Love This Creamy Roasted Red Pepper Pasta

Because all you’ve gotta do is toss everything for the sauce into a blender and turn it on.

The sauce is all about silken tofu doing what it does best – adding creaminess AND protein – blended up with sweet roasted red peppers, a hit of Calabrian chile paste if you like a little heat (trust me, you do), and a savory umami-rich backbone of nutritional yeast, miso paste, and garlic. It blends into this velvety, dairy-free dream that clings to every noodle. No oil, no cream, no soaking cashews yesterday — and beyond being easy AF, it’s loaded with protein and tastes downright luxurious. It’s the lazy-girl dinner that secretly thinks it’s fancy (and will fool anyone you make it for).

And because it’s naturally gluten-free friendly (just grab your favorite GF linguine, I went with Jovial) and dairy-free, it’s a meal I make for myself and guests when I want something cozy and crave-worthy without the after-dinner food coma. Toss it together, twirl it up, and prepare to make this one on heavy rotation. If you’ve been looking for a simple creamy roasted red pepper pasta, this is the one.

What Makes This Pasta High Protein?

The secret is silken tofu. Instead of making a traditional red pepper cream sauce for pasta with heavy cream, soaked cashews, or oil, this recipe uses tofu to create that creamy texture while adding plant-based protein. It blends completely smooth, disappears into the sauce, and gives the pasta that rich, glossy finish without tasting like tofu. You get the comfort and texture of a creamy sauce, but with ingredients that actually do something for you. Want even more protein? Especially if you pair it with a protein-rich or gluten-free pasta like Jovial or your favorite legume-based linguine.

Creamy Roasted Red Pepper Pasta Ingredients

With over 15 grams of protein per serving, every ingredient matters. The sauce is simple, but it’s layered in a way that makes it taste deep, savory, and balanced. Here’s what you’ll need:

Roasted Red Peppers: Jarred peppers make this recipe ridiculously easy, but homemade oven roasted red peppers work beautifully too. If you want to roast your own peppers, click here to follow my foolproof method!
Calabrian Chile Paste: Optional, but highly encouraged. It adds a spicy, slightly fruity heat that takes this from a simple pepper pasta recipe to something with a little edge. If you’re sensitive to spice, start with less or just a sprinkle of red pepper flakes.
Silken Tofu: The main ingredient brings in all the protein and creamy texture! Once blended, it becomes smooth, rich, and perfect for a creamy roasted red pepper sauce without cream or dairy in sight!
Nutritional Yeast: Adds a savory, cheesy flavor without using cheese. It helps create that cozy, slightly nutty depth you want in a creamy red pepper pasta.
Balsamic Vinegar: A small amount makes a big difference. Balsamic adds acidity and subtle sweetness, balancing the roasted peppers and giving the sauce more dimension.
Garlic: Fresh garlic brings sharpness and savory depth. Since the sauce is blended, one clove goes a long way.
White Miso Paste: For umami depth, which makes the sauce taste more complex. It’s one of those ingredients that quietly does a lot behind the scenes.
Dried Basil, Sea Salt and Black Pepper: These round everything out. The basil gives a classic Italian-inspired flavor, the pepper adds warmth, and the salt makes the roasted pepper flavor pop.
Linguine: Gives the sauce something to cling to and makes this feel like a classic bowl of pasta. Use gluten-free if desired. I go with Jovial all the time!
Reserved Pasta Water: This is your best friend to help loosen the sauce while making it glossy and clingy instead of thick or dry.
Fresh Basil, Flaky Salt, and Dairy-Free Parmesan: The finishing touches make the pasta feel complete. Fresh basil adds brightness, flaky salt gives texture, and dairy-free parmesan. This is my favorite dairy free parm, I put it on eevvvverything and probably go through it way faster since I got Eric hooked on it!

How to Make Creamy Roasted Red Pepper Pasta

Making this pepper pasta is so easy, you could do it with your eyes closed! If you’re not roasting your red peppers, it’s even easier!! Follow these simple steps:

How to Roast Red Peppers in the Oven

If you want to make your own oven roasted red peppers, it’s easier than it sounds. Start with whole, clean red bell peppers and place them on a baking sheet and roast until the skin has blistered. You’ll know it’s ready when the pepper starts to collapse a little, and the edges look dark and wrinkled. Steam the peppers in an air-tight container and then peel off the skin… rather, go to this tutorial and follow the steps with more details! The lazy girl method to roasting bell peppers is purchasing them jarred!

Cook the Pasta

Bring a large pot of salted water to a boil and cook the linguine until al dente. Before draining, reserve at least 2/3 cup of the pasta water. That starchy water is what helps the sauce cling to the noodles instead of sitting on top.

How To Make Roasted Red Pepper Sauce

Add the roasted red peppers, Calabrian chile paste, silken tofu, nutritional yeast, balsamic vinegar, garlic, miso paste, sea salt, dried basil, and black pepper to a high-speed blender and blend until completely smooth and creamy.

You’re looking for a sauce that looks velvety and pourable. No chunks, no graininess, just smooth, glossy, creamy roasted pepper pasta sauce. This is where a high-powered blender like the Beast Blender makes the biggest difference. I’m seriously obsessed with this blender ever since I got it. I’m using it for my smoothies, all my sauces and even my salad dressings when I want them super smooth and creamy.

Warm the Sauce with Pasta

Pour the sauce into a large pan and add the cooked noodles. Add the reserved pasta water and toss everything together over low heat. As it warms, the sauce will loosen slightly, then cling to every strand of pasta. If it looks too thick, add another splash of pasta water until it reaches that creamy, glossy texture. A Caraway pan is so nice for this step because it heats evenly and helps the sauce warm without sticking or scorching.

Finish and Serve

Plate the pasta and finish with chopped fresh basil, flaky sea salt, black pepper, and dairy-free parmesan. Panacheeza is especially good here because it adds that salty, cheesy flavor that makes the whole bowl taste finished. Serve immediately while the sauce is warm, silky, and wrapped around every noodle.

Serving Creamy Roasted Red Pepper Pasta

This pasta is high protein and so satiating that you really don’t need to rely on anything else! However, if you’re feeding a crowd (or a hungry fiancé), then you could serve this roasted red bell pepper pasta with a fresh green salad, roasted broccoli, garlicky greens, or warm bread for scooping up extra sauce. If you want more protein, add crispy tofu, white beans, or chickpeas.

Tips for Making This Easy High Protein Pasta

Use a high-speed blender like the Beast Blender if you can. The sauce should be completely smooth, and a strong blender helps make the tofu disappear into the peppers.
Don’t skip the pasta water. It helps emulsify the sauce and gives you that restaurant-style glossy finish.
Taste the sauce before adding it to the pasta. Since roasted peppers, miso, and dairy-free parmesan can all vary in saltiness, adjusting before serving makes a big difference.
Keep the heat low once the sauce hits the pan. You’re warming it through, not aggressively cooking it. Too much heat can make creamy sauces thicken too quickly.
Use good pasta. This is a simple pasta recipe, so the pasta itself matters. Linguine is beautiful here, but any noodle you love will work.
Add dairy-free parmesan at the end. Panacheeza gives this pasta that salty, cheesy finish that makes it taste complete.

Creamy Roasted Red Pepper Pasta FAQ

Can I use jarred roasted red peppers? Yes, and honestly, that’s what makes this recipe so easy. Jarred roasted peppers save time, require no chopping, and blend beautifully into the sauce.

Can I roast my own peppers? Absolutely. Follow this tutorial to get perfectly roasted bell peppers every time without any oil!

Is this pasta spicy? It can be, depending on how much Calabrian chile paste you use. Start with less if you’re sensitive to heat, or leave it out entirely for a mild version.

Can I make this gluten free? Yes. Use your favorite gluten-free linguine or pasta shape. Just be sure to reserve the pasta water before draining.

How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or plant-based milk to loosen the sauce.

Can I freeze roasted red pepper sauce? Yes, the sauce freezes well on its own. Freeze it before adding to pasta, then thaw, warm, and toss with freshly cooked noodles for the best texture.

Did you make this recipe?

If you made this creamy roasted red pepper pasta, I’d love to hear what you think. Leave a comment and rating below! Try these delicious roasted pepper recipes next:

Roasted Pepper and Tofu Rice Bowl

Roasted Red Pepper White Bean Dip

Creamy Roasted Red Pepper White Bean Skillet

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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white plate with a delicious high protein, dairy free creamy roasted red pepper pasta topped with freshly chopped basil

Jackie Akerberg

Creamy Roasted Red Pepper Pasta (High Protein!)

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Calories: 287

Equipment

Ingredients

1 cup roasted red peppers
1 tbsp calabrian chile paste, optional
10 oz silken tofu
⅓ cup nutritional yeast
1 tbsp balsamic vinegar
1 clove garlic
1 tbsp white miso paste
1 tsp sea salt
½ tsp dried basil
½ tsp black pepper
1 lb cooked linguine, gluten free if desired, save the pasta water
⅔ cup reserved pasta water
fresh basil, chopped, to serve
flaky sea salt, to serve
dairy free parmesan, to serve

Method

Add the red peppers, chile paste, tofu, nutritional yeast, vinegar, garlic, miso paste, salt, basil, and black pepper to a high speed blender and puree until smooth and creamy.
Pour into a large pan and add the cooked noodles. Add in 2/3 cup of pasta water and toss to coat in the sauce.
Plate and sprinkle with basil, sea salt and black pepper, and parmesan.

Nutrition

Serving 1servingCalories 287kcalCarbohydrates 50gProtein 14gFat 4gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 1227mgPotassium 290mgFiber 4gSugar 3gVitamin A 196IUVitamin C 17mgCalcium 47mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

2 Responses

Jenn says:

June 14, 2026 at 9:08 pm

Just made this for the first time. Super yummy and really quick to make!!! Will def make it again.

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Kim says:

May 25, 2026 at 4:58 pm

This was AMAZING! The ease of it will probably allow this into the regular rotation. So much flavor for such simple ingredients!

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5 from 2 votes

Creamy Roasted Red Pepper Pasta

Make Creamy Roasted Red Pepper Pasta For Dinner Tonight!