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+ servings
5 from 2 votes

Roasted Red Pepper Carrot Pasta

by: claire cary

This roasted red pepper and carrot pasta is rich, creamy and packs a generous dose of veggies in every serving! This simple pasta is vegan friendly, incredibly easy to make and even kid approved.
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Prep: 15 mins
Cook: 40 mins
Total: 55 mins


  • 12 ounces pasta of choice
  • 5 large carrots
  • 2 red bell peppers
  • ½ large red onion
  • 2 tablespoons olive oil divided
  • 1 cup non-dairy milk
  • 2 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • ½ teaspoon salt or more, to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ½ cup parmesan dairy free or regular


  • Preheat the oven to 350 degrees Fahrenheit.
  • Chop the bell peppers, peel and chop the carrots and chop the red onion.
  • Add to a baking sheet lined with parchment paper and drizzle with one tablespoon of the oil.
  • Roast for 40 minutes.
  • Bring a large pot of water to a boil and cook pasta according to package instructions.
  • Meanwhile, saute the minced garlic in a pot with the remaining tablespoon of oil.
  • When the veggies are done, add to a blender with the milk, salt, pepper, red pepper flakes and tomato paste.
  • Blend until completely smooth.
  • Transfer to the pot with the garlic and stir in the parmesan.
  • Whisk together and heat over low heat.
  • Combine with the cooked pasta, taste and adjust flavors as desired. I often add more red pepper flakes for spice, more salt or more parmesan.
  • Serve warm and enjoy!


You can use regular parmesan cheese or my dairy free cashew parmesan
Serving: 1bowl / Calories: 405kcal / Carbohydrates: 62g / Protein: 14g / Fat: 12g / Saturated Fat: 3g / Fiber: 10g / Sugar: 9g

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