🔥 Love roasted peppers and vegan goat cheese?
Here’s your next lunch (or dinner)!
This dreamy pasta dish is here to challenge the classic tomato sauce – with a silky, smoky, flavor-packed cream sauce that’s simply irresistible.
🧄 So easy – and so delicious
Here’s how it goes:
- Roast red bell peppers brushed with olive oil, along with a few garlic cloves in their skins – until softened and slightly charred.
- Blend everything with vegan goat cheese, miso, and seasoning.
- Transfer the sauce to a wide pan, add some pasta cooking water, and heat gently while stirring.
- Add the cooked pasta, toss – and that’s it!
🍝 A final touch that makes it shine
Serve with fresh basil and a sprinkle of vegan parmesan.
Take a bite, enjoy the velvety texture and rich flavor – and prepare to get hooked.
💫 Pro tip: even better the next day
The flavors deepen overnight – just reheat gently and let yourself fall in love all over again.
Enjoy every bite 😋❣
RECIPE
Creamy Roasted Pepper Pasta with Vegan Goat CheeseCreamy roasted pepper pasta with vegan goat cheese. A rich and smoky sauce that coats every bite in flavor.Quick to make, easy to love – and even better the next day.
Servings
Ingredients
Pasta
- 250 gram Short pasta (like farfalle / bow ties)
Sauce
- 3 large red belle pepper
- 80 gram vegan goat cheese
- 4 cloves garlic, with skin
- 2 tablespoon olive oil
- 1 tablespoon sweet white miso or one teaspoon dark miso
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon Italian herb mixture
- ¼ teaspoon dried basil
- salt, ground black pepper, ground chilli to taste
- ½ cup pasta cooked water add graually
For Serving
- vegan parmesan
- fresh basil
Instructions
- Preheat the oven to 200°C (390°F).
- Slice the bell peppers in half and remove the core and seeds. Brush them with olive oil on both sides, place on a flat baking sheet lined with parchment paper, and roast for 20 minutes. (Don’t turn off the oven yet!)
- After about 20 minutes of roasting, add the unpeeled garlic cloves to the baking sheet. Continue roasting for another 20 minutes, until the peppers and garlic are slightly browned and soft.
- Meanwhile, cook the pasta according to the package instructions.Drain, but reserve about 1 cup of the cooking water – you’ll need it for the sauce.
- Transfer the roasted peppers to a blender.Peel the garlic cloves and add them to the blender as well.Add the vegan goat cheese, miso, paprika, chili flakes, Italian seasoning, dried basil, salt, and black pepper to taste.Blend until smooth and creamy.
- Transfer the sauce to a wide skillet or wok and heat over medium-low heat, stirring gently.Gradually add the reserved pasta water until the sauce reaches your desired consistency.Taste and adjust seasoning if needed.
- Add the cooked pasta to the skillet and toss to coat evenly.Serve with vegan parmesan and fresh basil – and dig in!
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory
Loved this one? Try the Vegan Carbonara next! 🍝💛
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