Creamy Roasted Red Pepper Pasta

  • Serves: 6 servings
  • Prep time: 16 minutes
  • Cook time: 20 minutes


  • 2 large red bell peppers
  • 1 medium red onion
  • 5 cloves of garlic
  • 1 cup of Ajoyo Original Unsweetened Almondmilk
  • 4 heaping tablespoons of nutritional yeast
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of paprika
  • 1 teaspoon of oregano
  • 16 oz. pasta
  • 1 teaspoon of cornstarch
  • 1 sprig rosemary for garnish (optional)


  1. Preheat the oven to 375.
  2. While the oven heats, slice peppers and onion into strips and place on a parchment-lined baking sheet. Separate 5 cloves of garlic, peel, and place on baking sheet. Toss the vegetables on the baking sheet with olive oil. Roast in the oven for 20 minutes.
  3. While vegetables roast, cook pasta according to box instructions. Strain, return to pot.
  4. Put 1 cup of Ajoyo Original Unsweetened Almondmilk into the blender. Add roasted vegetables, nutritional yeast, salt, paprika, and oregano. Blend until smooth.
  5. Add to the pot with cooked pasta. Mix thoroughly and add cornstarch to thicken. Garnish as desired.
  6. ENJOY!

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