Vegan Creamy Red Pepper Sauce & Pasta

Vegan Creamy Red Pepper Pasta

This is my favorite sauce in the world! It reminds me of a nacho cheese sauce and I use it for everything (which is why its referenced in so many other recipes.) It is an amazing potato dip, veggie dip, its great on salads or rice bowls, seriously, you can use this for anything. I could drink this stuff! And I have at times…

Vegan Creamy Red Pepper Sauce & Pasta

Vegan Creamy Red Pepper Sauce & Pasta

By Hannah Janish

Published : March 29th 2015

Description : An incredible, rich tasting, vegan pasta dish that reminds us of nacho cheese and we use the sauce for nearly everything.

Prep Time :

Cook Time :

Total Time :


  • 2 Small Roasted Red Pepper
  • 4 Tbsp Hemp Seeds
  • Juice 1/2 Lemon
  • 2 Cloves Garlic
  • 2 Tbsp Nutritional Yeast
  • 1/4 Tsp Cayenne Pepper
  • 1 Tsp Salt
  • 4oz Pasta (of your choice)


  1. To roast your pepper, first place oven on broil setting. Place red pepper on the top rack and let roast until it turns black (about 10 minutes). Once the pepper turns black flip it on the other side and repeat this step. Let it cool for about 10 minutes.
  2. Once the peppers are cooled a bit we are going to peel the roasted black skin off. I usually run the peppers under cool water as I do this. You can discard the skins and seeds and throw the rest in your blender.
  3. Then we will just blend this with the rest of the ingredients until creamy.
  4. Cook your pasta according to the package, pour sauce over top and add fresh basil.

You can use whichever type of noodle you want for this. I would recommend a brown rice noodle where the only ingredient is brown rice (not brown rice flour) this is the best type of noodle in my opinion. You can also use zucchini spiralized and then sautΓ©ed in a pan with a little water for a few minutes to soften, it’s amazing you must try it sometime!

Want more delicious recipes? Make sure to check out our recipe books for some delicious high carb low fat plant-based meals!

About Hannah

I have lost over 50 pounds following a whole foods plant based diet (188-135) and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I make Q&A weight loss videos, what I eat videos, and I have written 3 recipe books to showcase delicious recipes to assist with weight loss and beautiful photography.

39 thoughts on “Vegan Creamy Red Pepper Sauce & Pasta

  1. Awesome recipe and nice blog page!!! Looking forward to more recipes! I’ve subscribed to your blog πŸ™‚ thanks Hannah!!

  2. I’m so excited you’re sharing free recipes now! I’m going to try this one tomorrow.
    Thank you for your hard work πŸ™‚

  3. This sounds so tasty! I have a spaghetti squash that has been sitting on the counter forever. This would go together perfectly!

  4. sounds amazing! to save time, cut your peppers in 1/2, deseed them & place them skin up on your pan. that way you don’t have to flip & saves you 1/2 the time

  5. This looks so delicious! I’ll have to go shopping to make this though. Thanks for sharing your recipes for free. It goes yo show how good and sincere you are about helping others.

  6. This sounds great Hannah but I have a question. When you say red pepper do you mean red bell pepper? Also do you cut it open and clean out all the seeds, etc before or after roasting it? Thank you, Aaron

    1. Yes red bell pepper, I just roast it and then let it cool and the seeds and stem come off very easily after πŸ™‚

  7. Hmm I’m not a huge lemon juice fan… Do you think it would change the taste much if I leave it out?

  8. This looks great. Will definitely try it, as I’ve heard the nutritional yeast makes things taste a lot more ‘cheesy’, and that’s just about the only thing I miss from my former non-plant based diet.

    I do live in Thailand, however, where it can be difficult to get some things, and I’ve never seen nutritional yeast. Will have to head to my local health food store and see if they sell it. (Most things we can get here just like anywhere, but I’ve noticed some of the things I took for granted in the US might take a bit of legwork to find here πŸ™‚

  9. Hemp seeds are high in fat, does it matter if I leave them out? Will that change the taste dramatically? πŸ™‚

  10. Awesome website and your youtube videos are fantastic as well…i was wondering if this recipe is one serving? Would you be able to put serving sizes down? After coming off of raw till 4 i really struggle with whats a good serving size. Keep up the awesome work πŸ™‚

  11. Ok, I am OBSESSED with this recipe!! I have made it several times over rice pasta but last night I made it without roasting the peppers and made it “raw” for my zucchini noodles and it was just as good!! I can’t wait to make it tonight!! Thank you for sharing this πŸ™‚

  12. I love your recipes and got your ebook. I think I got it before the bundle came out. Would love to have the other RawTillNever. You are rocking your life!

  13. Hi! Love your recipes and so glad I found you on Instagram! Is there anything I can sub for the hemp seeds? For some reason hemp seeds KILL my stomach πŸ™

  14. Hi sweetie good job I am 61 years old and have been following vegan plants and fruit no oil no sugar I use dates to sweeten things have lost 30 pounds 60 more to go great job on your weight loss sweetie hope to hear from you sheri ❀️

  15. Another great recipe Hannah! I just tried it and it is so amazing. The best thing about your recipes is that it is very easy and simple to make and so flavorful. Thank you for the freebie. I really appreciate it.

  16. This is delicious…Thank you Hannah! Your blog, videos, recipes are amazing. You truly embody a healthy, balanced (I’m a Libra too) lifestyle and it shows! What an inspiration. The Cheat Sheet, like many are discovering, IS the missing link. Much gratitude… Best of health and happiness!

  17. Hey Hannah! This has become my FAVORITE sauce for everything, I make it all the time! This is the first time I’ve ever had leftovers, so how long would you say this would last in the fridge? I made it Sunday, today is Wednesday and I’m going to finish it off, but just wanted to see how your experience has been with keeping it in the fridge. Thanks! You’re the best!

  18. This sauce I’d awesome – super tasty and easy to throw together. I’m currently obsessed with it, lol. Looking forward to more recipes from the badass vegan kitchen!!

  19. Hi! So excited to try out this recipe! Will it change the taste or consistency much if I sub the hemp seeds for flax seeds?

  20. No kidding, this recipe is killer! I’ve made it exactly as described, and I’ve also tried it using 2 red bell peppers + 1 (relatively large) jalapeno, all deseeded. I even substitute it for tomato sauce in some of my pasta dishes. Thanks so much!

  21. Hey! I’m new to the vegan lifestyle and I was wondering is there something I can put on this to make it really spicy/hot??

Comments are closed.