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Quick Red Pepper Pasta

Simple, flavorful, healthy!

Prep Time 15 minutes
Servings 4 large servings
Author Faithful Plateful


  • 1 12-oz jar roasted red peppers, drained
  • 4 cloves garlic, chopped
  • 1/2 tsp salt
  • 2 TBSP tahini
  • 1/4 cup nutritional yeast
  • 3/4 cup soy milk (or other plant milk)
  • 1/4 tsp red pepper flakes (this does not make it spicy--use 1/2 tsp for more heat)


  • 14-16 oz box whole grain or legume pasta (I like rotini or shells, either made with whole wheat, chickpeas, or lentils)


  1. Bring a large pot of water to boil for the pasta. Cook according to package directions.

  2. Blend the sauce ingredients in a blender together until very smooth.

  3. Pour the sauce into a skillet and bring to a low simmer, stirring frequently. This cooks the raw garlic and thickens the sauce slightly.

  4. Once pasta is cooked, drain. Add to the skillet and stir together. Sprinkle with plant-based parmesan if desired. The pasta will soak up the sauce quite a bit over the next 10 minutes.