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gnocchi on a plate

Roasted Red Pepper Sauce (Creamy and Vegan)

Gaby Dimova
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.
5 from 10 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 294 kcal



  • 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
  • cup plant based milk
  • 1 tablespoon olive oil
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper



  • 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.



Calories: 294kcalCarbohydrates: 49gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 738mgPotassium: 290mgFiber: 5gSugar: 4gVitamin A: 1229IUVitamin C: 44mgCalcium: 66mgIron: 5mg
Keyword homemade pasta sauce
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