Roasted Red Pepper Pasta with Nutritional Yeast

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  • Total Time: 40 mins
  • Hands-on Time: 25 mins
  • Makes: 3 servings

This zesty vegan roasted red pepper pasta recipe features our bright sweet paprika along with nutritional yeast, a tasty cheese-like seasoning that adds texture and creaminess.



    1. Preheat oven to 400 degrees.

    2. On a baking sheet lined with foil, place whole bell peppers and onion circles. Bake for 25 minutes, flipping halfway through, until both sides are darkened. Remove from oven and set aside.

    3. In a bowl, combine tahini, olive oil, lemon juice, salt, pepper and paprika. Mix with a fork until well combined and creamy. Once mixture starts to thicken, add water and continue to stir.

    4. Once bell peppers are cooled, remove stems and scrape out seeds. If desired, also remove bell pepper skin. Chop coarsely to prepare for blending.

    5. In a blender, combine tahini mixture, bell peppers, onions, garlic, basil and nutritional yeast. Blend until creamy.

    6. Gently mix red bell pepper sauce into spaghetti. Top with nutritional yeast and fresh basil, then serve hot.

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