Vegan Creamy Roasted Red Pepper and Spinach Pasta

Quick and easy does not equate to inferior dishes. This dish can be made under 20 minutes because we use ready-made good quality and healthy ingredients from the supermarket. When there are options for a quicker completion, it doesn't hurt to try it unless you have a lot of time on your hands.


  • 1 pound of pasta of your choice, linguine is used in this example 
  • 1 tbsp extra virgin olive oil
  • 1/2 sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup frozen chopped organic spinach
  • 1 jar of roasted organic red bell peppers, or 2 fresh roasted organic red peppers, roughly chopped (this comes back to how much time we have)
  • 1 1/2 cups of non-dairy milk, unsweetened soy, rice or almond milk works
  • 2 tbsp nutritional yeast
  • 1 1/2 tbsp cornstarch
  • few shakes of red pepper flakes
  • Salt and pepper to taste


  1. Cook pasta according to directions on the package (al-dente is best always)
  2. Heat oil in a medium sauce pan, over medium high heat. Add onion. Sauté for 5 minutes of until onion is translucent and soft. 
  3. Add garlic. Sauté for about 1 minute. Careful not to burn and stir constantly. 
  4. Add frozen spinach and sauté until heated and thawed.
  5. Remove from heat. Add in roasted red pepper, milk, nutritional yeast, cornstarch, and red pepper flakes. 
  6. Blend ingredients using an immersion blender or a regular blender. Blend until smooth. 
  7. Place back over heat, bring to a boil, reduce heat and simmer for 5 minutes. Sauce should start to thicken, taste and season with salt and pepper generously.
  8. Once thickened and seasoned, pasta should be done. Toss pasta and sauce together and serve immediately. 
  9. Easy peesy.