Vegan Capsicum Sauce Pasta | Creamy, Colourful & Naturally Sweet

This creamy sauce is made from roasted capsicum, garlic, and fresh herbs — no cream, no cheese, no guilt. Tossed through linguine and topped with crunchy shallots, it’s the ultimate quick and healthy vegan pasta dish.

Watch the Recipe

About This Dish

This Vegan Capsicum Sauce Pasta is proof that creaminess doesn’t need dairy. Roasted red capsicums are naturally sweet and silky when blended, especially with garlic, parsley, and a touch of lemon zest. It’s a fresh, vibrant dish that feels indulgent yet light — the perfect weeknight pasta with a healthy twist.

Ingredients (Serves 2)

Linguine:	220 g (8 oz)
Red Capsicums (bell peppers, roasted):	3 medium
Garlic:	1 clove
Fresh Parsley:	A few sprigs
Lemon Zest:	1 tsp
Salt:	To taste
Crunchy Shallots:	For garnish

How to Make It

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Step 1: Roast whole capsicums at 400°F (200°C) for 20–30 minutes until the skins blister.
Step 2: Let cool, then peel, remove seeds, and set a few strips aside for garnish.
Step 3: Blend the rest with garlic, parsley, lemon zest, and salt until creamy.
Step 4: Warm the sauce in a pan over low heat.
Step 5: Cook linguine until al dente, then toss with the sauce for 2–3 minutes.
Step 6: Garnish with reserved capsicum strips, fresh parsley, and crunchy shallots. Serve hot!

Tucci’s Tips

Use bright red, ripe capsicums for the sweetest flavour.

Add a drizzle of olive oil or a spoon of almond butter for extra creaminess.

Don’t overblend — a bit of texture makes the sauce more rustic and satisfying.

Variations

Spicy Kick: Add a pinch of chili flakes while blending.
Roasted Tomato Twist: Add a few cherry tomatoes for depth and sweetness.
Nutty Version: Toss in roasted cashews for richness and extra body.

Did You Know?

Historical Fact: Roasting vegetables as a sauce base is an ancient Italian method called “arrosto” — it brings out the natural sweetness and adds smoky depth, especially in regions like Campania and Calabria.

Fun Fact: The Italian word “peperone” refers to capsicum, not chili — so don’t confuse it with “peperoncino,” which means hot pepper!

Share Your Dish!

Did you make this colourful vegan pasta? Share your Vegan Capsicum Sauce Pasta on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your plate!

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce.

Can it be frozen? Yes — freeze the sauce separately (without pasta) for up to 1 month. Thaw overnight and reheat before tossing with fresh pasta.

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