Go Back
–+ servings
Roasted Red Pepper Cashew Cream Pasta

Roasted Red Pepper Cashew Cream Pasta: A Creamy Vegan Delight

Delight in this Roasted Red Pepper Cashew Cream Pasta, a creamy vegan dish that's quick to prepare, packed with nutrients and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 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
For the Pasta
  • 8 ounces Pasta of Choice Gluten-free options available
  • 2 tablespoons Olive Oil

Equipment

  • high-speed blender
  • Baking Sheet
  • pot
  • saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Core and quarter the red bell peppers, toss with olive oil, and roast for about 20 minutes.
  3. Cook the pasta according to package directions until al dente.
  4. Blend soaked cashews, garlic, basil, thyme, salt, and pepper in a blender.
  5. Boil ½ cup of water, then add it along with roasted peppers to the blended mixture.
  6. Blend until smooth and creamy, about 1 minute.
  7. Pour the sauce over the drained pasta and toss to coat.
  8. Serve immediately, garnished with fresh basil and cracked pepper.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 250mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best results, soak cashews for at least 4 hours, and enjoy the vibrant flavors of this plant-based dish.

Tried this recipe?

Let us know how it was!