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Vegan Red Pepper Pasta with Spicy Fillets

Indulge in the most delicious, creamy vegan red pepper pasta sauce topped with spicy Quorn buffalo fillets for the most amazing flavour combo!

Best of all, this recipe is insanely easy to whip up.

The fillets take 22 minutes to cook in the oven. In that time, you’ll have your gorgeous red pepper pasta sauce blitzed up and warmed through, and your spaghetti cooked and stirred in.

More pasta recipes you’ll love: Butternut Squash and White Bean Pasta, Vegan Spinach Pasta, and Vegan Creamy Sausage Pasta. Plus, if you like feta, this viral baked feta pasta with butternut squash is a must.

Vegan Red Pepper Pasta with Spicy Fillets

Vegan Red Pepper Pasta with Spicy Fillets

Yield: 2
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

The most delicious easy creamy red pepper pasta sauce topped with crispy buffalo fillets.


  • 2 packs Quorn Spicy Vegan Buffalo Fillets
  • 330g spaghetti
  • 1 jar of roasted red peppers (or 3 fresh red peppers roasted for 40 minutes, skins and seeds removed)
  • 2 shallots, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp vegan butter
  • 3 tbsp vegan cream cheese or creme fraiche
  • 60ml plant-based milk
  • 0.5 tbsp cornflour
  • 1 tbsp nutritional yeast
  • 1 handful basil, chopped
  • 1 tsp red pepper flakes (optional)
  • Salt & pepper!


    1. Preheat your oven to 180 degrees C, then place your Quorn Buffalo Fillets on a baking tray and cook for 22 minutes.
    2. While the fillets are cooking, cook the spaghetti according to the pack instructions and drain, reserving about 60ml of the starchy pasta water to add to the sauce later.
    3. Coat the spaghetti in a little olive oil to avoid it sticking.
    4. Add your butter to a saucepan and sauté your diced shallots and minced garlic until soft and fragrant.
    5. Add the cooked shallots and garlic to your blender along with the roasted red peppers, cream cheese, milk, seasonings, corn flour, and nutritional yeast. Blend until smooth.
    6. Transfer the pasta sauce back to the saucepan and heat over a low heat, adding the reserved pasta water and stir to combine.
    7. Stir in your cooked spaghetti, ensuring it’s fully coated in the sauce.
    8. Remove your Buffalo Fillets from the oven and slice thinly. Place the sliced fillets on top of your cooked pasta, and scatter over the chopped basil, some freshly ground black pepper, and red pepper flakes if using.

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