25+ Delicious Saturday Vegan Noodle Recipes to Savor This Weekend

Weekends are for relaxation, and what better way to unwind than with a satisfying, comforting bowl of noodles?

Whether you’re craving a spicy stir-fry, a creamy pasta, or a light and fresh dish, vegan noodles offer endless possibilities for flavor and creativity.

If you’re looking for new and exciting vegan noodle recipes to try this Saturday, you’re in the right place!

We’ve gathered 25+ of the best vegan noodle recipes that are perfect for a laid-back Saturday meal.

From rich, creamy dishes to lighter, fresh options, these recipes will satisfy your taste buds and fill you up without the need for any animal products.

Plus, they’re quick and easy to make, so you can spend less time cooking and more time enjoying your weekend.

25+ Delicious Saturday Vegan Noodle Recipes to Savor This Weekend

With so many different flavors, textures, and styles to explore, these 25+ Saturday vegan noodle recipes are sure to inspire your next weekend meal.

Whether you want something hearty and indulgent or light and refreshing, there’s a dish for every craving.

Vegan noodles are versatile, easy to make, and packed with fresh, wholesome ingredients, making them the perfect choice for a delicious Saturday feast.

So next time you’re looking to whip up a flavorful meal, try one of these recipes and enjoy a plant-based noodle experience that’s both comforting and satisfying.

Spicy Peanut Soba Noodles

This vibrant dish is perfect for a Saturday afternoon when you’re craving something flavorful and quick. The combination of soba noodles with a spicy peanut sauce delivers a satisfying kick, balanced with the crunch of fresh veggies.

Ingredients:

• 8 oz soba noodles
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1-2 tsp sriracha (adjust to taste)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Cook the soba noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and sriracha until smooth.
3. Toss the noodles with the peanut sauce until well-coated.
4. Add the shredded carrots, cucumber, and green onions, mixing gently to combine.
5. Garnish with sesame seeds and extra sriracha if desired.

The Spicy Peanut Soba Noodles offer a delightful combination of creamy, spicy, and tangy flavors that will surely impress anyone at your table. The noodles’ earthy undertones, paired with the crunchy vegetables, provide a satisfying texture contrast. Whether enjoyed warm or cold, this dish is incredibly versatile and can be adjusted to suit your spice level.

Lemon-Tahini Udon Stir-Fry

This zesty stir-fry features udon noodles, crisp vegetables, and a rich, creamy lemon-tahini sauce that adds a unique and refreshing flavor. It’s a quick, light dish that’s perfect for a Saturday meal when you’re looking for something comforting yet refreshing.

Ingredients:

• 8 oz udon noodles
• 1 tbsp sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp soy sauce
• 1 garlic clove, minced
• 1 tbsp maple syrup
• 1/4 cup water (adjust for desired sauce thickness)
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Cook the udon noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan over medium heat. Add bell pepper, broccoli, and carrot, and stir-fry until just tender, about 5-6 minutes.
3. In a small bowl, whisk together tahini, lemon juice, soy sauce, garlic, maple syrup, and water to make the sauce. Adjust the water to achieve your preferred consistency.
4. Add the cooked udon noodles to the pan with vegetables and pour the lemon-tahini sauce over the top. Toss to coat the noodles and veggies in the sauce.
5. Garnish with sesame seeds and fresh cilantro.

This Lemon-Tahini Udon Stir-Fry is light but flavorful, with the creamy tahini sauce balanced by the tang of lemon and the umami of soy sauce. The vegetables add color and texture, making this dish as visually appealing as it is delicious. It’s perfect for a Saturday meal when you want something quick, healthy, and bursting with

Coconut Curry Rice Noodles

This aromatic dish features soft rice noodles in a fragrant coconut milk curry sauce, complete with savory vegetables. It’s rich and comforting, offering warmth and satisfaction—ideal for a relaxing weekend lunch or dinner.

Ingredients:

• 8 oz rice noodles
• 1 tbsp coconut oil
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Cook the rice noodles according to the package directions. Drain and set aside.
2. In a large pan, heat coconut oil over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
3. Add the bell pepper and zucchini, and cook for an additional 5 minutes.
4. Stir in coconut milk, red curry paste, soy sauce, turmeric, garlic powder, and ground ginger. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
5. Add the cooked rice noodles to the pan, tossing to coat them in the curry sauce.
6. Garnish with fresh cilantro and serve with lime wedges for added zest.

The Coconut Curry Rice Noodles offer a velvety coconut sauce infused with the bold flavors of curry and spices. The vegetables add a fresh crunch, while the rice noodles absorb the rich, aromatic sauce, making this dish incredibly satisfying. It’s the perfect weekend meal when you want something hearty and flavorful without too much effort. Plus, the lime wedges brighten the dish, adding a nice contrast to the richness of the curry.

Garlic Basil Pesto Noodles

This simple yet flavorful pasta dish features a vibrant garlic-basil pesto paired with your favorite noodles. The rich, fragrant pesto, made with fresh basil, garlic, and nutritional yeast, gives the noodles a burst of flavor. It’s an easy and satisfying dish for a laid-back Saturday lunch or dinner.

Ingredients:

• 8 oz pasta of choice (spaghetti, penne, etc.)
• 2 cups fresh basil leaves
• 3 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving a little pasta water for later.
2. In a food processor, combine basil, garlic, nutritional yeast, and pine nuts. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in olive oil until the mixture becomes a smooth paste. Add lemon juice, salt, and pepper, and pulse again to combine.
4. Toss the cooked pasta with the pesto sauce. If needed, add a little reserved pasta water to thin the sauce to your desired consistency.
5. Garnish with halved cherry tomatoes and fresh basil leaves.

The Garlic Basil Pesto Noodles are perfect for a quick, flavorful meal that highlights fresh ingredients. The creamy pesto coats the pasta perfectly, while the addition of nutritional yeast adds a cheesy flavor without dairy. The fresh basil and garlic create an aromatic base, making this dish irresistibly comforting. This is a great option for when you want something light yet indulgent.

Sweet Potato and Chickpea Noodles

This hearty dish combines roasted sweet potatoes, chickpeas, and noodles in a savory maple-tahini sauce. It’s a nourishing and filling meal that offers a wonderful balance of flavors and textures. A great choice for when you need something comforting and energizing.

Ingredients:

• 8 oz rice noodles or soba noodles
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup tahini
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and chickpeas with olive oil, smoked paprika, and cumin. Spread them in an even layer on a baking sheet and roast for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
2. While the sweet potatoes and chickpeas are roasting, cook the noodles according to package instructions. Drain and set aside.
3. In a small bowl, whisk together tahini, maple syrup, soy sauce, lemon juice, and a pinch of salt and pepper. Add water as needed to thin the sauce to your desired consistency.
4. Toss the cooked noodles with the roasted sweet potatoes, chickpeas, and maple-tahini sauce.
5. Garnish with fresh parsley before serving.

This Sweet Potato and Chickpea Noodles dish offers a satisfying balance of sweetness from the roasted sweet potatoes and a savory, creamy tahini sauce. The chickpeas add heartiness, while the noodles provide a soft base to absorb the flavors. It’s a perfect combination of comfort food and wholesome ingredients, making it ideal for a fulfilling Saturday meal.

Teriyaki Tofu Noodles

A deliciously savory dish, Teriyaki Tofu Noodles features crispy, caramelized tofu paired with noodles in a rich, homemade teriyaki sauce. The combination of soy sauce, ginger, and garlic creates a depth of flavor that elevates the dish, making it a delightful Saturday treat.

Ingredients:

• 8 oz soba noodles
• 1 block firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions:

1. Cook the soba noodles according to the package instructions. Drain and set aside.
2. Toss the cubed tofu in cornstarch until evenly coated. Heat sesame oil in a large pan over medium heat. Add tofu and cook, turning occasionally, until golden and crispy, about 8-10 minutes.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic to make the teriyaki sauce.
4. Once the tofu is crispy, pour the teriyaki sauce over the tofu and stir to coat. Cook for an additional 2-3 minutes, letting the sauce thicken and caramelize.
5. Toss the cooked noodles with the tofu and teriyaki sauce. Garnish with sesame seeds and green onions.

The Teriyaki Tofu Noodles are a satisfying combination of crispy tofu and rich, flavorful teriyaki sauce. The noodles soak up the sauce, making each bite burst with flavor. The crispy tofu adds texture and substance, while the sesame seeds and green onions provide a fresh and aromatic finish. This dish is an excellent choice for anyone craving a hearty, umami-packed vegan noodle meal.

Miso Ramen with Spinach and Mushrooms

This comforting Miso Ramen is a savory, umami-rich dish with tender ramen noodles, a flavorful miso broth, sautéed spinach, and mushrooms. Perfect for a cozy Saturday dinner, it’s a nourishing bowl of goodness that will warm you from the inside out.

Ingredients:

• 8 oz ramen noodles (use whole wheat or gluten-free if desired)
• 1 tbsp sesame oil
• 1 cup mushrooms, sliced
• 2 cups spinach leaves
• 1/4 cup miso paste
• 3 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• Soft-boiled egg (optional, for non-vegan version)
• Green onions for garnish
• Sesame seeds for garnish

Instructions:

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the mushrooms and sauté until they release their moisture and become tender, about 5-7 minutes.
3. Add the spinach to the pot and cook for another 2 minutes, until wilted.
4. In a separate bowl, whisk together miso paste, vegetable broth, soy sauce, rice vinegar, ginger, and garlic. Pour the miso broth into the pot with the mushrooms and spinach. Bring to a simmer and cook for 5 minutes.
5. Divide the cooked ramen noodles between bowls and ladle the miso broth and vegetables over the noodles.
6. Top with a soft-boiled egg (if desired) and garnish with green onions and sesame seeds.

This Miso Ramen is a comforting, hearty dish full of umami flavor from the miso paste and rich broth. The sautéed mushrooms and spinach add depth and freshness, while the ramen noodles provide a chewy, satisfying base. The soft-boiled egg adds extra richness, but the dish is just as delicious without it, making it a fantastic vegan option. It’s perfect for a cozy weekend meal that delivers warmth and nourishment.

Sesame Ginger Noodles with Cucumber and Carrots

A perfect balance of sweet, salty, and savory, these Sesame Ginger Noodles are full of flavor and texture. The fresh cucumber and carrots add a nice crunch, while the sesame-ginger dressing ties everything together for a refreshing and satisfying dish. Great for a light and vibrant Saturday meal.

Ingredients:

• 8 oz rice noodles or soba noodles
• 1 cucumber, julienned
• 1 large carrot, julienned
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Cook the noodles according to package instructions. Drain and rinse under cold water to cool them.
2. In a bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic to make the dressing.
3. Toss the cooked noodles with the dressing until fully coated.
4. Add the julienned cucumber and carrot to the noodles and mix gently.
5. Garnish with sesame seeds and fresh cilantro.

The Sesame Ginger Noodles with Cucumber and Carrots offer a crisp, refreshing taste that’s both satisfying and light. The combination of the sesame oil and ginger creates an aromatic, umami-rich dressing, while the fresh vegetables provide texture and balance. This dish is perfect for those looking for a quick, healthy, and flavor-packed meal without much effort.

Vegan Pad Thai with Tofu

This vibrant and flavorful Vegan Pad Thai is a satisfying and quick meal that brings together the bold tastes of tamarind, lime, and peanuts. The crispy tofu, crunchy vegetables, and soft noodles create a delightful contrast of textures that make this dish irresistible.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, pressed and cubed
• 2 tbsp peanut butter
• 3 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1/2 tsp chili flakes (optional)
• 1/2 cup shredded cabbage
• 1/2 cup bell pepper, sliced
• 1/4 cup chopped peanuts
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Press and cube the tofu. Heat a large pan over medium heat, and cook the tofu until golden and crispy on all sides, about 8-10 minutes.
3. In a bowl, whisk together peanut butter, tamarind paste, soy sauce, maple syrup, lime juice, and chili flakes to create the Pad Thai sauce.
4. Add the cooked noodles to the pan with tofu. Pour the Pad Thai sauce over the noodles and toss to coat evenly.
5. Add shredded cabbage and bell pepper to the pan, and stir-fry for another 2-3 minutes.
6. Garnish with chopped peanuts, fresh cilantro, and lime wedges before serving.

The Vegan Pad Thai with Tofu offers a perfect balance of sweet, salty, tangy, and spicy flavors. The crispy tofu and crunchy vegetables complement the soft noodles, while the Pad Thai sauce adds a burst of flavor with every bite. It’s an easy and delicious way to bring the flavors of Thai cuisine to your Saturday table.

Mushroom and Spinach Stroganoff

This creamy, rich Vegan Mushroom and Spinach Stroganoff is a perfect comfort food dish for a chilly Saturday evening. The earthy mushrooms, tender spinach, and creamy cashew sauce create a satisfying and hearty pasta dish that’s both vegan and indulgent.

Ingredients:

• 8 oz pasta (fettuccine or tagliatelle)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup raw cashews (soaked for 2-4 hours)
• 1 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a pan, heat olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms to the pan and cook until tender and browned, about 8-10 minutes.
4. Add the spinach to the pan and cook until wilted, about 2 minutes.
5. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
6. Pour the cashew sauce over the cooked mushrooms and spinach, and toss with the cooked pasta. Heat through.
7. Garnish with fresh parsley before serving.

This Mushroom and Spinach Stroganoff is rich and creamy without any dairy, thanks to the velvety cashew-based sauce. The earthy mushrooms and wilted spinach make for a deliciously savory base, while the pasta soaks up the creamy sauce. It’s a warm and comforting dish, perfect for a Saturday evening when you want something indulgent and satisfying.

Coconut-Lime Rice Noodles with Avocado

A refreshing, tropical-inspired dish, these Coconut-Lime Rice Noodles are light, creamy, and full of fresh flavors. The coconut milk and lime provide a perfect balance of richness and acidity, while the creamy avocado adds an indulgent touch. This dish is perfect for when you want a light yet filling meal.

Ingredients:

• 8 oz rice noodles
• 1 can (14 oz) coconut milk
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp chili flakes (optional)
• Lime wedges for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a pan, combine coconut milk, lime juice, soy sauce, and maple syrup. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for 3-4 minutes.
3. Add the cooked rice noodles to the pan with the coconut-lime sauce, tossing to coat evenly.
4. Gently fold in the diced avocado and fresh cilantro.
5. Garnish with chili flakes (if desired) and serve with lime wedges.

The Coconut-Lime Rice Noodles with Avocado are a light and refreshing dish, perfect for a Saturday meal that feels indulgent yet not too heavy. The creamy coconut milk sauce and the zesty lime create a rich and tangy base, while the fresh avocado adds a luxurious texture. It’s a simple, fresh, and satisfying meal that brings tropical flavors to your plate.

Garlic Chili Oil Noodles

Spicy, savory, and packed with bold flavors, these Garlic Chili Oil Noodles are a quick and easy dish to prepare, yet incredibly satisfying. The garlic chili oil adds heat and depth to the noodles, while the crispy shallots provide a nice crunch. This dish is perfect for anyone craving a fiery, flavorful meal.

Ingredients:

• 8 oz noodles (rice noodles or spaghetti)
• 3 tbsp sesame oil
• 5 garlic cloves, thinly sliced
• 2 tbsp chili flakes
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp green onions, chopped
• 1/4 cup crispy shallots (store-bought or homemade)
• Sesame seeds for garnish

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the sesame oil in a large pan over medium heat. Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes.
3. Add the chili flakes to the pan and cook for another minute, stirring constantly to avoid burning.
4. Stir in soy sauce, rice vinegar, and maple syrup, then remove the pan from the heat.
5. Toss the cooked noodles in the garlic chili oil, making sure they’re evenly coated.
6. Garnish with green onions, crispy shallots, and sesame seeds.

The Garlic Chili Oil Noodles are bold, spicy, and full of flavor. The heat from the chili flakes combined with the depth of the garlic oil creates a perfect balance that will satisfy any craving for a spicy dish. The crispy shallots add a delightful texture, making this meal simple but incredibly satisfying.

Zucchini Noodles with Avocado Pesto

A lighter twist on the traditional pesto pasta, these Zucchini Noodles with Avocado Pesto are fresh, creamy, and vibrant. The avocado adds richness to the classic pesto while keeping the dish creamy without dairy. This is a perfect meal for a light Saturday lunch or dinner.

Ingredients:

• 2 large zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp nutritional yeast
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Pine nuts for garnish (optional)

Instructions:

1. Spiralize the zucchinis into noodles. If you don’t have a spiralizer, use a vegetable peeler to make thin strips.
2. In a food processor, combine avocado, basil, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto until fully coated.
4. Garnish with halved cherry tomatoes and pine nuts for added texture and flavor.

These Zucchini Noodles with Avocado Pesto are creamy, fresh, and delicious, offering a light yet satisfying alternative to traditional pasta. The avocado pesto is rich and flavorful, while the zucchini noodles are a healthy and refreshing base. This dish is perfect for anyone seeking a dairy-free, low-carb, and full-flavored meal.

Vegan Singapore Noodles

Vegan Singapore Noodles are a colorful and vibrant dish featuring stir-fried rice noodles with curry, vegetables, and tofu. The curry powder adds a unique depth of flavor, while the vegetables and tofu provide texture and nutrients. This dish is as delicious as it is visually appealing.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1/2 cup peas
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan over medium heat. Add the tofu cubes and cook until golden and crispy, about 8-10 minutes. Remove and set aside.
3. In the same pan, add the onion, bell pepper, and peas. Stir-fry until tender, about 5-6 minutes.
4. Add the garlic and curry powder and cook for another 1-2 minutes, stirring constantly to release the flavors.
5. Stir in soy sauce and rice vinegar, followed by the cooked rice noodles. Toss everything together to combine.
6. Add the crispy tofu back into the pan and toss again.
7. Garnish with green onions and fresh cilantro.

Vegan Singapore Noodles are a fun and flavorful dish that brings together aromatic curry, crispy tofu, and a medley of stir-fried vegetables. The combination of spices and textures makes this dish both satisfying and delicious. It’s a great choice for a flavorful and colorful Saturday meal, perfect for a comforting dinner with a kick.

Roasted Red Pepper and Tomato Pasta

This Roasted Red Pepper and Tomato Pasta is a rich and creamy dish full of deep, smoky flavors. The roasted red peppers and tomatoes form the base of a velvety sauce that’s perfectly paired with pasta. It’s a simple yet indulgent meal, ideal for a cozy Saturday dinner.

Ingredients:

• 8 oz pasta (penne, spaghetti, or your choice)
• 2 red bell peppers, roasted and peeled
• 1 cup sun-dried tomatoes, soaked
• 1/2 cup coconut milk or plant-based cream
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Roast the red bell peppers by placing them on a baking sheet and broiling for 10-15 minutes, turning occasionally until the skin is charred. Peel the skin off and set aside.
3. In a blender, combine the roasted bell peppers, sun-dried tomatoes, coconut milk, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until smooth.
4. Pour the sauce into a pan and heat it over medium-low heat until warmed through.
5. Toss the cooked pasta in the sauce until fully coated.
6. Garnish with fresh basil leaves before serving.

The Roasted Red Pepper and Tomato Pasta is a rich and comforting dish that will leave you feeling satisfied and full. The smoky flavor from the roasted peppers and sun-dried tomatoes adds depth to the creamy sauce, while the coconut milk provides a smooth, velvety texture. This dish is perfect for anyone looking for a dairy-free and flavorful pasta meal.

Note: More recipes​ are coming soon!