Creamy Roasted Red Pepper Pasta


Prep Time
10 minutes

Cooking Time
40 minutes

Total Time
50 minutes



– 1 large red pepper, seeds removed and chopped
– 1 tbsp coconut oil
– 1 medium sweet potato, chopped
– 3 cloves of garlic, whole
– 2 tsp Tamari (gluten free soy sauce)
– 2 tsp nutritional yeast or Parmesan (if you are not vegan), plus a little extra for serving
– 180ml water
– salt
– white pepper
– Cooked lentil or chickpea pasta (my favorite to use is Happy Earth People Fusilli)


1. Rub the red pepper and sweet potato with the coconut oil, season with salt and pepper and roast at 190°C for 30-40 minutes.
2. Allow the peppers and sweet potato to cool slightly. Once cool place all ingredients into a Nutribullet or jug blender and blend until smooth.
3. Add a little water if you find the sauce is too thick and season to taste.

Note: I know you are seeing a lot of sweet potato in my recipes :). for this recipe, you actually don’t need the sweet potato at all, I add it to bulk the sauce, so that it is more cost effective and can go a little further. if you are on a Keto diet or maybe you just don’t need the extra carbs, than go without it. The flavour will be quite a bit more intense, for obvious reasons, so you can use a little less and lighten it with a splash of olive oil or even add a little purified water to the peppers when you blitz them OR keep them whole??