red pepper protein pasta

Roasted Garlic & Red Pepper Protein Pasta (Dairy-Free)

This Roasted Garlic Red & Pepper Protein Pasta is actually my new favorite pasta sauce—it packs in so much flavor that once you try it, you’ll never go back to plain old marinara again.⁣ It’s basically become my go-to dinner when I want to eat a ton of veggies, but I also want a lot of protein, but I also really want to eat pasta (this trifecta of dinner-wants happens more than you’d think).

red pepper protein pasta

⁣It’s based on Romesco, a sauce from the Catalonia region of Spain that’s usually eaten with fish. I added a ton of roasted garlic (because if you’re roasting red peppers anyway, might as well get some roasted garlic — i.e. the best food on the planet — in there), and one of my favorite secret ingredients for a dose of complete protein (not to mention their signature sweet, nutty flavor): hemp hearts. The result? pasta dish that not only tastes good, but will make you FEEL amazing after eating it. ⁣

And if you love this pasta recipe, I really recommend checking out my 3-Ingredient Healthy Broccoli Alfredo. It’s super easy to make, and I love adding hemp hearts to this one too for that extra protein.

red pepper protein pasta

Save the leftovers!

As if this Roasted Garlic & Red Pepper Protein Pasta recipe wasn’t great already thanks to the delicious flavor and generally simple method, I should also add that you can save the sauce you don’t use for later! Freeze the leftover sauce in an ice cube tray and then just store it in a bag in your freezer to have on hand for later!! Trust me, you’ll be glad you did.

Watch it being made!

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A post shared by Liz Moody (@lizmoody)

Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!

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red pepper protein pasta

Roasted Garlic & Red Pepper Protein Pasta (Dairy-Free)

  • Author: Liz Moody


  • 2 heads garlic ⁣
  • 4 red peppers, tops and seeds removed and sliced in half length-wise ⁣
  • 1 6 ounce can tomato paste⁣
  • 1/2 cup raw almonds ⁣
  • 1/2 cup hulled hemp hearts ⁣
  • 2 tablespoons red wine vinegar ⁣
  • 1/3 cup extra virgin olive oil ⁣
  • 1/2 teaspoon fine grain sea salt ⁣
  • 4 servings pasta of choice, cooked till al dente in well-salted water with pasta water reserved 


  1. Preheat oven to 425 degrees Fahrenheit. Cut tops of garlic bulbs, drizzle with olive oil, and wrap in foil; place on parchment-lined pan with red pepper, cut side down.
  2. Roast until red pepper is black in spots, about 30 minutes; turn off oven and let garlic continue to soften in the oven while you prep peppers.
  3. Add pepper to bowl with Saran Wrap or a lid and let cool completely, then peel off their skins (it’s okay if a bit of skin remains!).
  4. Add pepper, roasted garlic, tomato, pasta, almonds, red wine vinegar, hemp, olive oil, and salt to a food processor. Process until smooth and serve with 4 servings of pasta of choice, tossing with a bit of reserved pasta water to make a silky sauce. ⁣