Vegan Recipes

Creamy Roasted Red Pepper Pasta with Kale


  • 12 ounces of pasta (your choice, such as spaghetti or penne)
  • 2 large red bell peppers
  • 1 cup of chopped kale
  • 2 cloves of garlic, minced
  • 1/2 cup of vegetable broth
  • 1/2 cup of heavy cream or coconut cream for a vegan option
  • 1/4 cup of grated Parmesan cheese (optional, omit for vegan)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional, for extra heat)
  • Fresh basil leaves for garnish


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash the red bell peppers, then slice them in half and remove the seeds and membranes. Place the pepper halves on the prepared baking sheet, cut side down. Roast in the oven for 25-30 minutes, or until the skins are blistered and charred.
  3. While the peppers are roasting, cook the pasta according to the package instructions in salted boiling water until al dente. Drain and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  5. Once the peppers are done roasting, remove them from the oven and let them cool slightly. Then, peel off the skins (they should come off easily). Chop the roasted peppers into smaller pieces.
  6. Add the chopped roasted peppers to the skillet with the garlic. Stir in the vegetable broth and kale. Cook for 5-7 minutes, or until the kale is wilted.
  7. Stir in the heavy cream or coconut cream and grated Parmesan cheese (if using). Season with salt, pepper, and red pepper flakes to taste.
  8. Add the cooked pasta to the skillet and toss everything together until the pasta is coated in the creamy red pepper sauce.
  9. Serve the creamy roasted red pepper pasta with kale hot, garnished with fresh basil leaves. Enjoy your delicious meal!

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