Roasted Red Pepper Walnut Sauce Pasta

Let me tell you something about creamy pasta sauces. Most of them are loaded with heavy cream, butter, and cheese. This Roasted Red Pepper Walnut Sauce is the opposite creamy, rich, and completely plant-based.

We’re talking roasted red peppers, toasted walnuts, tomato paste, miso, coconut milk, garlic, and fresh basil. Blended together with pasta water into a silky, savory, slightly smoky sauce. Tossed with your favorite pasta and topped with extra walnuts and fresh basil.

It tastes like it has cheese in it. But it doesn’t. The walnuts add richness and body. The miso adds umami depth. The coconut milk adds creaminess. The roasted red peppers add sweetness and smokiness.

Twenty-seven minutes. One pot for pasta, one blender for the sauce. And you’ve got a vegan pasta dish that’ll fool even the most dedicated cheese lover.

Let’s make some sauce.

Try my Lemon and Herb Salmon Pasta recipe.

Why You’ll Love the Recipe

• 27 minutes start to finish. Fast enough for a weeknight.
• Creamy, no dairy. Coconut milk does the heavy lifting.
• Walnuts add richness and body. No cashews needed.
• Miso adds umami depth. Secret weapon.
• Roasted red peppers are the base. Sweet, smoky, flavorful.
• Vegan + gluten free. Use gluten-free pasta.
• High fiber + healthy fats. Keeps you full.
• Better than takeout. And you know exactly what’s in it.
• Meal prep friendly. Sauce keeps for days.

Try my Creamy Spinach and Artichoke Chicken Pasta recipe.

What You’ll Need to Make

You’ll need a large pot for pasta, a high-speed blender, a colander, a measuring cup, a cutting board and knife, and a spoon or spatula.

Ingredients (Serves 4):

• 12 oz. dry pasta of choice (gluten-free if needed)
• 15 oz. (1 jar) roasted red peppers, drained
• ½ cup toasted walnuts (plus extra for garnish)
• 2 tbsp. tomato paste
• 1 tbsp. miso (optional, but recommended)
• ½ cup canned coconut milk (full-fat or light)
• 2 cloves garlic, minced
• ½ cup fresh basil, chopped (plus extra for garnish)
• Sea salt and black pepper, to taste

Nutrition per serving (estimated): Energy: ~550 kcal | Carbs: 68g | Protein: 16g | Fat: 24g | Fiber: 8g

Recipe Keys: Vegan, Gluten Free Option, Dairy Free, Nutritious, Quick Meal, Meal Prep Friendly, High Fiber

Try my Creamy Lemon and Green Pea Pasta recipe.

What You’ll Need to Do

Time: 27 mins

Alright, let’s make a creamy vegan pasta sauce that’s so good you won’t believe it’s plant-based.

First, bring a large pot of generously salted water to a boil. Cook your pasta according to package directions until al dente.

While the pasta cooks, make the sauce. Add the drained roasted red peppers, toasted walnuts, tomato paste, miso (if using), coconut milk, minced garlic, and ½ cup of the pasta cooking water to a high-speed blender.

Blend until completely smooth and creamy. This should take about 30-60 seconds. The sauce should be silky and pourable. If it’s too thick, add another splash of pasta water.

Season with sea salt and black pepper to taste.

When the pasta has finished cooking, drain it and return it to the cooking pot.

Pour the red pepper sauce over the pasta and stir to evenly coat every piece.

Divide the pasta among four plates.

Top each with fresh basil and extra toasted walnuts.

Serve immediately. Enjoy the creamy, smoky, nutty goodness.

Eat with a fork. Twirl the pasta. Get some sauce and walnuts in every bite.

Try my One Pot Spinach and Salmon Pasta recipe.

Easy Ingredient Swaps

• No roasted red peppers? Use 2 large fresh red bell peppers (roast yourself at 400°F for 20 minutes, peel skin).
• No walnuts? Use pecans, almonds, or cashews.
• No miso? Omit or use 1 tbsp nutritional yeast + ¼ tsp salt.
• No coconut milk? Use unsweetened almond milk + 1 tbsp olive oil (less creamy) or soaked cashews + water.
• No tomato paste? Use 2 tbsp sun-dried tomatoes (rehydrated).
• No fresh basil? Use fresh parsley or omit.
• Gluten free: Use gluten-free pasta.

Try my Vegan Marry Me Pasta Sensation recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes or a pinch of cayenne to the blender.
• Sun-dried tomato version: Add ¼ cup sun-dried tomatoes to the blender.
• Roasted garlic version: Use roasted garlic instead of raw (milder, sweeter).
• Herby version: Add fresh oregano or thyme along with the basil.
• Protein version: Add 1 can drained chickpeas or 8 oz cooked lentils.
• Cheesy version: Top with vegan Parmesan or nutritional yeast.
• Lemon version: Add 1 tbsp lemon juice at the end for brightness.

Try my Chicken Cordon Bleu Pasta Bake recipe.

Some Helpful Tips

• Save pasta water before draining. The starchy water is essential for creating a silky, emulsified sauce. Don’t forget to reserve ½ cup.
• Toast the walnuts. Toasting brings out their natural oils and deepens their flavor. 5-7 minutes in a dry pan over medium heat, stirring frequently.
• Use a high-speed blender for the smoothest sauce. Regular blenders work just blend longer and scrape down the sides.
• Don’t skip the miso. It adds umami depth that makes the sauce taste complex and satisfying. If you don’t have it, add an extra tablespoon of tomato paste and a pinch of salt.
• Taste and adjust seasoning. The sauce needs salt to bring out the flavors of the peppers and walnuts. Add gradually.
• Serve immediately. This pasta is best fresh. The sauce will thicken as it sits.

Try my Red Pesto Pasta with Roasted Vegetables recipe.

Some Budget-Friendly Tips

• Roasted red peppers in a jar are affordable. One jar costs a few dollars. Look for store brand.
• Walnuts in bulk. Buy only what you need. Toasting intensifies flavor, so a little goes a long way.
• Miso is an investment. A tub costs a few dollars but lasts for months in the fridge. Used in soups, dressings, and sauces.
• Coconut milk is cheap. Canned coconut milk costs a few dollars. Use the rest for curries or smoothies.
• Pasta on sale. Buy a box. Store brand is fine.
• Make a double batch of sauce. Blend extra sauce. Freeze for up to 3 months. Thaw and toss with fresh pasta.

Try my Roasted Red Pepper Walnut Sauce Pasta recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Make the sauce ahead. Store in the fridge. Cook fresh pasta when ready to eat.
• For a crowd. Double the recipe. Use a larger pot.
• With a side salad. A simple arugula salad with lemon vinaigrette.
• With garlic bread. Because you can never have too much bread.
• For a vegan dinner party. This dish impresses everyone. No one will believe it’s dairy free.

Try my Lump Crab and Sweet Corn Penne Pasta recipe.

Some Storage and Reheating Tips

Fridge (sauce only): Store in an airtight container for up to 5 days. The sauce may thicken thin with a splash of water or plant milk when reheating.

Fridge (pasta with sauce): Store in an airtight container for up to 4 days. The pasta will absorb some sauce, but the flavors remain excellent.

Freezer (sauce only): Freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over low heat, adding a splash of water to thin.

Freezer (pasta with sauce): Not recommended. The pasta texture will suffer.

Reheating:

• Microwave: 2-3 minutes per portion. Add a splash of water if dry.
• Skillet (best): Reheat over medium-low heat with a splash of water, stirring until hot.

Do not reheat more than once. Take out only what you’ll eat.

Try my Caprese Bowtie Pasta Salad recipe.

Final Thoughts

Look, I love a creamy pasta. But I don’t always want the heavy cream and cheese. This Roasted Red Pepper Walnut Sauce is my solution.

Roasted red peppers. Toasted walnuts. Tomato paste. Miso. Coconut milk. Garlic. Fresh basil. Blended into a silky, savory, smoky sauce. Tossed with your favorite pasta.

Twenty-seven minutes. Vegan. Gluten free option. High fiber. And tastes like it has cheese but it doesn’t.

Make it for a weeknight dinner. Make it for a vegan dinner party. Make it when you want creamy pasta without the dairy.

However you serve it, you’re getting a pasta dish that’s anything but boring.

Now go blend some peppers.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the sweet peppers and nutty walnuts? Perfect balance.