Creamy Red Pepper Pasta Sauce (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

A red pepper and a tomato walk into a bar…

…and get baked (in the oven). When I’m craving pasta, I usually reach for a classic red sauce or pesto, but this recipe is a new favorite. The star ingredient? Roasted red pepper. It takes pasta sauce to a whole new level. And it’s CREAMY. The tahini adds a creamy taste and texture, without any of the dairy. I’ve literally been having this pasta every night, and I have no regrets.

Plus, this sauce is so easy to make. If you’re running around and don’t have time to stand over a stove and stir, this is the recipe for you. Toss the veggies in the oven, and get back to what you were doing. Then, blitz it all together in a blender and you’re done!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 1 cup sauce (3-4 pasta servings)


  • 1 medium red bell pepper
  • 3 gloves garlic
  • 1/4 medium yellow onion
  • 10-12 cherry tomatoes
  • 2 tsp. tahini
  • 1 tbs. fresh basil, packed
  • 1 tsp. fresh lemon juice
  • 1-2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 + 1/8 tsp. pepper



  1. Preheat oven to 400° Fahrenheit.
  2. Slice the bell pepper in half, lengthwise. Remove the core and seeds. Separate the onion into its layers.
  3. Add bell pepper, onion, tomatoes, and garlic to a baking pan. Toss with 1-2 tsp. of olive oil.


  1. Bake the pepper, onion, tomatoes, and garlic for 30 minutes, or until the pepper and tomatoes are brown and blistering. Let cool for 5 minutes.
  2. Add roasted ingredients to a blender with tahini, basil, lemon juice, salt, and pepper. Blend into a creamy mixture.
  3. Enjoy over your favorite pasta!

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