6 Ingredient Red Capsicum Pasta Sauce – A Creamy Vegan Pasta Sauce you’ll make again and again!

Let me introduce you to my 6 Ingredient Creamy Vegan Pasta Sauce. And the story of how it happened. It’s supposed to be Springtime here in Melbourne, but there’s nothing Spring-like about the cold, wet, windy weather we’ve had. Before I left for Bali (Sunshine! Tropical fruit!) I was cleaning out the fridge. We had some homemade pasta that I’d made the week before sitting in the fridge, and I knew I’d have to use it. I wanted something creamy and moorish. I wanted my creamy pumpkin pasta. But with no pumpkin in the fridge, what’s a girl to do? 


In the crisper, 2 bright red capsicums. Probably a few days off from being mush in the bottom of the drawer, but still good. So let’s see how it turns out hey?

red caps pasta sauce

Sweet, salty, and creamy.

Tender pasta.

Crispy kale.


Paul came back for seconds, and by then, the pasta had absorbed the excess sauce, and tasted even better. You could add chilli for a spicy kick, smoked paprika to deepen the flavour of the capsicum, Tamari for a good dose of umami, and any other combination of vegetables you like. Think green beans, asparagus, peas, or even julienned zucchini.

You could even use this sauce for any of the following dishes:

Roasted Cauliflower Tacos with Spicy Kale and Avocado Cream

Creamy Gnocchi with Roasted Sweet Cherry Tomatoes

Pumpkin and Cashew Cheese Tortillas

Creamy Pasta Salad

Looks good, doesn’t it? Go forth and create.

red caps pasta

  • YIELD: 1 1/2 cups
  • PREP: 5 mins
  • COOK: 45 mins
  • READY IN: 50 mins

If you're looking for something fast, and have minimal ingredients - this could be just what you need! A new twist on my popular Pumpkin Pasta (Recipe in Main Essentials), this light, creamy sauce will soon be on high rotation. Enjoy it over zoodles, salad, and even as a dip!



  1. Pre-heat oven to 200ºC, and line a baking tray with parchment paper. Slice the capsicum around the core - leaving the stem and seeds attached to the top. Lay the four pieces on the baking tray.
  2. Bake the capsicum for 30-40 minutes or until blackened. Remove the hot capsicum and put underneath a clean tea towel - the heat and steam will make the skin easy to remove.
  3. In the meantime, heat a pot of salted water for your pasta of choice.
  4. Add the cooled, peeled capsicum to a high powered blender, then the raw cashews, Barley Miso paste, Dijon Mustard, lemon juice, nutritional yeast flakes, and process until smooth and creamy. You may need to add 1/4 cup of water to get the blades moving.
  5. Cook your pasta until al' dente, then add the kale at the last minute, allowing it to wilt.
  6. Drain the pasta and kale, and put back into the pasta pot. Add the capsicum sauce, and toss gently. Serve immediately, seasoning if desired.


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