Name: Roasted Red Pepper Cashew Cream Pasta: A Creamy Vegan Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pieces Red Bell Peppers (Roasted); 1 cup Raw Cashews (Soaked); 2 cloves Garlic (Fresh preferred); 1 tablespoon Fresh Basil (Chopped); 1 teaspoon Thyme (Dried or fresh); ½ cup Boiling Water; to taste Salt; to taste Pepper; 8 ounces Pasta of Choice (Gluten-free options available); 2 tablespoons Olive Oil

As I rummaged through my pantry last week, a forgotten bag of cashews caught my eye—an invitation to create something special. Enter Roasted Red Pepper Cashew Cream Pasta, a luscious vegan delight that’s not only creamy but is also surprisingly quick to prepare. In just 30 minutes, you can transform simple ingredients into a culinary masterpiece that’ll wow even the pickiest of eaters. This dish is a rich source of nutrients and perfect for those evenings when you crave gourmet comfort without the fuss. Plus, the vibrant flavors of roasted red peppers meld beautifully with the cashew cream to deliver a satisfying dairy-free sauce. Curious how a few staple ingredients can create something so extraordinary? Let’s get started!

Why You’ll Love This Vegan Pasta?

Unforgettable Flavor: The rich, roasted red peppers combine with creamy cashews to create a flavorful experience that is anything but ordinary.

Quick & Easy: With only 30 minutes, this pasta is perfect for weeknight dinners when you want something delicious without the hassle.

Versatile Delight: Feel free to substitute gluten-free pasta or add veggies for a unique twist that suits your dietary preferences.

Crowd-Pleasing Appeal: Serve this dish at gatherings and watch it disappear—a gourmet meal that impresses even non-vegans!

Nutritious Goodness: Packed with vitamins and healthy fats, this Roasted Red Pepper Cashew Cream Pasta is a nutritious option for those seeking balance in their meals.

To elevate your meal further, consider pairing it with a fresh side salad for a complete dining experience or use the sauce creatively as a dip or spread. If you’re inspired to explore more plant-based options, check out our Tomato Garlic Pasta for another winning recipe!

Roasted Red Pepper Cashew Cream Pasta Ingredients

For the Sauce
• Red Bell Peppers – Roast these vibrant peppers to enhance their natural sweetness and deepen the flavor of your vegan pasta.
• Raw Cashews – Soak them beforehand for a silken, creamy texture that forms the base of your luscious sauce.
• Garlic – Adds aromatic depth; fresh garlic is ideal, but garlic powder can work in a pinch.
• Fresh Basil – Use this herb for a burst of freshness; dried basil can substitute, but adjust the amount.
• Thyme – Offers a nice earthiness; swap for oregano for a different flavor profile.
• Boiling Water – Essential for achieving the perfect consistency; helps blend the sauce smoothly.
• Salt and Pepper – Adjust these staples to taste, ensuring a well-seasoned, delicious dish.

For the Pasta
• Pasta of Choice – Choose your favorite type, with gluten-free options available for dietary needs.
• Olive Oil – Use this for roasting the peppers, providing healthy fats and a golden finish; avocado oil serves as a good substitute.

This Roasted Red Pepper Cashew Cream Pasta recipe showcases a beautifully creamy and flavorful vegan dish that you’ll want to make over and over again!

Step‑by‑Step Instructions for Roasted Red Pepper Cashew Cream Pasta

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the red bell peppers, allowing them to develop a rich, caramelized flavor. While the oven heats, gather your ingredients and prepare your baking sheet, lined with parchment paper for easy cleanup.

Step 2: Roast the Red Peppers
Core and quarter the red bell peppers, then toss them in a drizzle of olive oil until well-coated. Place the peppers on the baking sheet, skin side up, and roast in the preheated oven for about 20 minutes, or until they are tender and slightly browned. Keep an eye on them for a beautifully charred appearance that enhances their sweetness.

Step 3: Cook the Pasta
While the peppers are roasting, fill a pot with water and bring it to a rolling boil. Add your pasta of choice, cooking according to the package directions until al dente. This usually takes around 8-10 minutes, but make sure to taste for that perfect bite! Once cooked, drain the pasta and return it to the pot, allowing it to sit while you prepare the creamy sauce.

Step 4: Prepare the Cashew Cream
In a high-speed blender, combine the soaked raw cashews, garlic, fresh basil, thyme, salt, and pepper. The combination of these ingredients will create a luscious, creamy base for your sauce. If your cashews haven’t been soaked yet, soak them in water for a few hours or overnight for the best texture.

Step 5: Boil Water for Blending
Just as the roasted red peppers finish roasting, bring ½ cup of water to a boil in a small saucepan. This hot water is essential for achieving a silky and smooth cashew cream. Once ready, set it aside until the peppers are done, ensuring everything is perfectly timed for blending.

Step 6: Blend the Sauce
Add the roasted red peppers and the boiling water to the blender with your cashew mixture. Secure the lid and blend on high for about 1 minute, or until you have a creamy, homogeneous sauce. You should see a vibrant orange color, signaling the delicious roasted flavors have blended beautifully with the cashew cream.

Step 7: Combine Pasta and Sauce
Pour the creamy roasted red pepper cashew sauce over the drained pasta in the pot. Toss everything together gently but thoroughly, ensuring that each strand of pasta is well-coated in the mythical sauce. This moment is where your Roasted Red Pepper Cashew Cream Pasta truly comes to life!

Step 8: Serve and Garnish
Spoon the creamy vegan pasta into bowls and serve immediately, garnished with fresh basil and a sprinkle of cracked pepper. The vibrant colors and aromas will entice your guests, making this dish a standout centerpiece at your table. Enjoy the wonderful flavors and comforting textures of this delightful meal!

Expert Tips for Roasted Red Pepper Cashew Cream Pasta

Soaking Cashews: Soak your raw cashews for at least 4 hours for a rich, creamy texture. If you’re in a hurry, a hot soak in boiling water for 30 minutes can suffice.
Perfect Roasting: Roast red peppers until they’re slightly charred for the best flavor. Don’t rush this step—it’s crucial for developing that smoky sweetness.
Use Fresh Ingredients: Fresh garlic and basil significantly enhance the taste of your sauce. While substitutes exist, fresh herbs will elevate your dish to new heights.
Timing is Key: Blend your sauce just after the peppers come out of the oven to maintain warmth, ensuring a smooth and creamy consistency for your Roasted Red Pepper Cashew Cream Pasta.
Customize Your Pasta: Feel free to switch up your pasta type! Using lentil or chickpea pasta can add extra protein and fiber while keeping it vegan and gluten-free.
Store Smartly: If you have leftover sauce, keep it in an airtight container in the fridge. Just mix the amount you need with pasta to maintain the creamy texture.

Make Ahead Options

These Roasted Red Pepper Cashew Cream Pasta ingredients are perfect for meal prep enthusiasts! You can roast the red peppers up to 3 days in advance, storing them in an airtight container in the refrigerator to maintain their flavor and texture. The cashew cream can also be prepared ahead of time; blend it and refrigerate for up to 24 hours to keep it fresh. Just remember to give it a stir before using to ensure creaminess. When you’re ready to serve, cook your pasta fresh, then warm the sauce gently over low heat before mixing it with the pasta for that restaurant-quality touch with minimal effort!

Storage Tips for Roasted Red Pepper Cashew Cream Pasta

Fridge: Store leftover Roasted Red Pepper Cashew Cream Pasta in an airtight container for up to 3 days. Be sure to keep the pasta and sauce separate if possible to maintain their textures.
Freezer: You can freeze the sauce for up to 2 months. Place it in a freezer-safe container and thaw in the fridge overnight before reheating.
Reheating: To reheat, gently warm the pasta and sauce separately on the stove over low heat, adding a splash of water if needed for creaminess.
Make-Ahead: Prepare the cashew cream sauce in advance and store in the fridge for up to 3 days for a quick meal prep on busy nights.

What to Serve with Roasted Red Pepper Cashew Cream Pasta

Elevate your dining experience by pairing this creamy vegan pasta with delicious sides that add a burst of flavor and texture.

Garlic Bread: The buttery, crispiness of garlic bread perfectly complements the creamy sauce, making each bite a delightful experience. It’s an irresistible side that helps mop up any leftover sauce!
Arugula Salad: A fresh arugula salad with a zingy lemon vinaigrette offers a peppery crunch, balancing the richness of the pasta. Topped with cherry tomatoes and nuts, it adds vibrant color and nutrition to the meal.
Grilled Vegetables: Seasonal grilled veggies like zucchini and bell peppers provide a smoky flavor that beautifully harmonizes with the roasted red pepper essence in the pasta. It’s a delicious way to sneak in extra nutrients!
Roasted Asparagus: This tender yet slightly crisp side dish adds a touch of elegance. With just a drizzle of olive oil and a pinch of salt, it brings out the natural sweetness to contrast the creamy sauce.
Vegan Caesar Salad: The bold flavors of a vegan Caesar salad, with creamy dressing and crunchy croutons, pair perfectly with the pasta’s inviting creaminess. Its savory notes keep the meal deliciously interesting.
Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate after the rich flavors of the pasta. Its bright, zesty taste is a perfect way to end your meal on a light note.

Let these pairings inspire your next dinner gathering, showcasing how a few thoughtful sides can turn a simple dish into a culinary celebration!

Variations & Substitutions for Roasted Red Pepper Cashew Cream Pasta

Feel free to let your imagination run wild and customize this recipe to your heart’s content—every twist can create a new favorite!

Gluten-Free Pasta: Use quinoa, brown rice, or lentil pasta for a delicious, gluten-free option that everyone can enjoy.
Veggie Boost: Toss in sautéed or roasted vegetables like zucchini, spinach, or asparagus to create a vibrant, nutrient-packed dish.
Creamy Silken Tofu: Swap out cashews for silken tofu for a lower-fat, protein-rich alternative that still delivers a silky texture.
Herb Infusion: Experiment with fresh herbs—try parsley or cilantro for a different aromatic flair that adds a burst of freshness.
Sweet & Spicy: For a kick, add red pepper flakes or a dash of sriracha to the sauce, giving your pasta a delightful heat.
Nut-Free Option: Replace cashews with sunflower seeds or pumpkin seeds for a nut-free sauce that’s equally creamy and delicious.
Citrus Zing: A splash of fresh lemon or lime juice can elevate the whole dish, adding brightness that complements the roasted red peppers beautifully.

This delicious dish easily transforms! For more tasty ideas, why not check out our High Protein Chilli or indulge in some Ingredient Gluten Free treats?

Roasted Red Pepper Cashew Cream Pasta Recipe FAQs

How do I select ripe bell peppers?
Absolutely! Look for red bell peppers that are firm, shiny, and free of dark spots or blemishes. The brighter the color, the sweeter the pepper. If you find a pepper with slight wrinkles or dark spots all over, it’s best to avoid those as they may be past their prime.

What’s the best way to store leftover pasta?
Very easy! Store your leftover Roasted Red Pepper Cashew Cream Pasta in an airtight container in the fridge for up to 3 days. If possible, keep the pasta and sauce separate to maintain their individual textures. Just reheat gently when you’re ready to enjoy again!

Can I freeze the cashew cream sauce?
Certainly! You can freeze the creamy cashew sauce for up to 2 months. Just place it in a freezer-safe container or a resealable freezer bag, ensuring to remove as much air as possible before sealing. When ready to enjoy, thaw it in the fridge overnight and reheat on the stovetop over low heat, adding a splash of water if needed to restore creaminess.

What should I do if my sauce is too thick?
If you find your Roasted Red Pepper Cashew Cream Sauce to be thicker than desired, it’s an easy fix! Just add a bit of boiling water, one tablespoon at a time, and blend again until you achieve the desired consistency. This step helps to keep the sauce silky without compromising flavor!

Is this recipe safe for those with nut allergies?
No, it’s important to note that despite being delicious, this recipe contains cashews, which are tree nuts. If you’re preparing this dish for someone with nut allergies, consider using silken tofu blended with the same herbs and spices for a creamy alternative instead.

Can pets eat any of the ingredients?
While some ingredients such as pasta and red bell peppers are safe for pets in moderation, many herbs and seasonings (like garlic) can be harmful to them. It’s always best to consult with your veterinarian before sharing any human food with your furry friends to keep them safe and sound!