This creamy, vegan roasted red pepper sauce is perfect for any pasta! A great way to sneak in extra veggies into your lunch or dinner.
What you will need
Ingredients
- 1 package gnocchi (about 16 oz): I used potato gnocchi. This is the brand I used. You can also use any other kind of pasta that you like.
- 1 red bell pepper
- ¾ cup tomatoes (150 g)
- ½ onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- ¼ cup soaked cashews: make sure you soak the cashews overnight. Cover them in water and refrigerate overnight. You can also soak them in boiling water for at least an hour before making the recipe, if you forget to do this overnight.
- 1 tablespoon nutritional yeast: optional, but gives it a nice cheesy flavor. If you're not familiar with nutritional yeast, this is what it looks like.
- ⅓ cup plant based milk: any dairy-free milk will work, I like using soy because I find it's the creamiest.
- 1 tablespoon olive oil
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
How to make the sauce
Roughly chop the red pepper, tomatoes, and onion and peel the garlic cloves.
Place them on a baking tray.
Drizzle olive oil, add basil, oregano, flakey salt, and pepper.
Bake them in the oven for 40 minutes at 400 degrees Fahrenheit (200 Celsius).
While the veggies are baking, cook the gnocchi (or pasta of choice) according to the package instructions.
Once the veggies are done roasting, transfer them to a food processor or blender.
To the food processor, also add tomato paste, cashews, nutritional yeast, milk, oil, basil, oregano, salt, and pepper.
Blend everything for a few minutes, until you have a creamy and smooth sauce.
Combine the red pepper sauce to the pasta and stir them well.
Serve the gnocchi with fresh basil & dairy free parmesan. This makes 2-3 servings.
Video
If you like this recipe, you might also like these other delicious vegan and gluten free dinner recipes:
Roasted Red Pepper Sauce (Creamy and Vegan)
Ingredients
Ingredients
- 1 package gnocchi about 16 oz
- 1 red bell pepper
- ¾ cup tomatoes 150 g
- ½ onion
- 2 cloves garlic
- 1 tablespoon tomato paste
- ¼ cup soaked cashews
- 1 tablespoon nutritional yeast
- ⅓ cup plant based milk
- 1 tablespoon olive oil
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Directions
- Roughly chop the red pepper, tomatoes, and onion and peel the garlic cloves. Place them on a baking tray. Drizzle olive oil, add basil, oregano, flakey salt, and pepper. Bake them in the oven for 40 minutes at 400 degrees.
- While the veggies are baking, cook the gnocchi (or pasta of choice) according to the package instructions.
- Once the veggies are done roasting, transfer them to a food processor. To the food processor, also add tomato paste, cashews*, nutritional yeast, milk, oil, basil, oregano, salt, and pepper. Blend everything for a few minutes, until you have a creamy and smooth sauce.
- *Soak the cashews in water overnight, or in boiling water for about 1 hour before using.
- Combine the red pepper sauce to the pasta and stir them well.
- Serve the gnocchi with fresh basil & dairy free parmesan. This makes 2-3 servings.
Meredith
This was delicious!!! I put the roasted red pepper sauce on everything! So creamy and wonderfully seasoned. Am I able to freeze this sauce if I double it?
Gaby Dimova
Hi there! Thank you so much for your feedback- I am so happy that you liked it! 🙂 I haven't tried freezing it, but I don't see why not!
Kathleen
Your recipe was very delicious. We tried it tonight with homemade gnocchi but we really love store bought gnocchi as well. We just bought some cherry tomatoes at our Growers Market and we wanted to use them in this recipe. Your roasted red pepper sauce is so smooth and velvety. We throughly enjoyed this very much. Thank you for a great recipe.
Gaby Dimova
Thank you so much for your feedback! I'm so happy that you liked the recipe 🙂