Name: Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 3 medium-large red bell peppers; Approx. 2 tablespoons olive oil; 2-3 cups pasta of choice (enough for 4 servings; Rigatoni recommended); 1 cup raw cashews (whole, not roasted); 2 cloves garlic; 1 large handful fresh basil; 1.5 teaspoons thyme; Salt and pepper to taste; 1/2 cup boiling hot water

Jump to Recipe· 4.3 from 4 reviews

If you are craving a pasta dish that feels indulgent yet is completely plant-based, the Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe is about to become your new favorite. This recipe combines the smoky sweetness of roasted red peppers with a luxuriously creamy cashew sauce, all tossed with your favorite pasta for a meal that’s bursting with flavor, texture, and vibrant color. With fresh basil and herbs, this dish manages to feel both comforting and elegant, perfect for a cozy dinner or impressing friends who might not even realize it’s vegan!

Ingredients You’ll Need

The image shows several pieces of roasted red bell pepper laid out on a baking tray with a slightly spotted surface. Each piece is a different size and shape, with skins that are wrinkled and shiny from roasting. The peppers have a vibrant red to orange color with some dark charred edges, showing the cooked texture. Some small, round pepper pieces are also visible, all scattered evenly across the tray. The surface under the tray has a white marbled look. photo taken with an iphone --ar 4:5 --v 7

These simple but thoughtfully chosen ingredients are the magic behind the Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe. Each one plays a role, from the rich creaminess of soaked cashews to the bright herbal notes of fresh basil, making this dish more than just pasta with sauce—it’s an experience.

Red bell peppers (3 med-large): Roasting these brings out a natural sweetness and adds a smoky depth to your sauce.
Olive oil (approx. 2 Tbsp): Helps to evenly coat the peppers for roasting, enhancing their caramelization.
Pasta (2-3 cups): Choose your favorite shape; rigatoni or penne hold sauce beautifully.
Raw cashews (1 cup): The foundation for creating the silky, creamy texture in the sauce.
Garlic (2 cloves): Adds a subtle pungency that balances the sweetness of the peppers.
Fresh basil (1 large handful): Offers a fragrant, herbaceous freshness to the cream sauce.
Thyme (1.5 tsp): Introduces an earthy complexity to the sauce’s flavor profile.
Boiling hot water (1/2 cup): Essential for blending everything into a luscious cream.
Salt and pepper to taste: Enhances all the natural flavors and brings the dish together.

How to Make Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe

Step 1: Roast the Red Peppers

Begin by preheating your oven to 400 degrees Fahrenheit. Core the red bell peppers and slice them into quarters. Toss these pepper pieces in olive oil to ensure they roast evenly and develop those beautiful caramelized edges. Spread them out on a baking sheet lined with parchment paper, and roast for about 20 minutes until tender and slightly browned. This roasting is what transforms the peppers into the smoky-sweet heart of your sauce.

Step 2: Cook Your Pasta

While the peppers are roasting, bring a large pot of salted water to a boil and cook your chosen pasta according to the package instructions until al dente. Drain it well and set it aside—return it to the pot to keep warm while you finish the sauce. Cooking the pasta perfectly ensures the sauce clings beautifully without becoming mushy.

Step 3: Prepare the Cashew Cream Base

In a high-speed blender, add the raw cashews, garlic cloves, fresh basil, thyme, salt, and pepper. The cashews provide that signature creamy texture without any dairy, while the herbs and garlic build the base flavor that complements the red peppers perfectly.

Step 4: Blend the Sauce

Just before the peppers finish roasting, bring about half a cup of water to a boil. Once your peppers are roasted to perfection, immediately add them to the blender along with the boiling hot water. Blend on high speed until the mixture is thick and creamy—about a minute or so. This quick blend brings together all the ingredients into a velvety sauce that’s rich and full of vibrant flavor. Give the sauce a taste and adjust salt and pepper as needed.

Step 5: Combine Pasta and Sauce

Pour the luscious roasted red pepper cashew cream over your cooked pasta in the pot. Stir gently but thoroughly to make sure every piece of pasta is generously coated. The result is a perfectly balanced dish where the creamy sauce and tender pasta come together in harmony.

How to Serve Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe

A white bowl filled with rigatoni pasta fully covered in a thick smooth orange sauce, topped with a sprinkle of black pepper and two fresh green basil leaves in the center. The pasta pieces show ridged texture and hollow centers, and a golden fork rests on the right side inside the bowl. The bowl is placed on a round wooden board on a white marbled surface. A partial second white bowl with the same pasta is visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few fresh basil leaves on top just before serving gives beautiful color contrast and a fresh, herbal kick that elevates the dish. Some extra cracked black pepper scattered on top adds a little zip and visual interest. If you want to be fancy, a sprinkle of toasted pine nuts or nutritional yeast can add texture and a subtle nutty note.

Side Dishes

This pasta pairs wonderfully with light and crisp side dishes. Think a simple arugula salad tossed with lemon juice and olive oil or roasted garlic green beans for a bit of veggie balance. Crusty warm bread also makes a perfect companion to scoop up every last bit of that incredible sauce.

Creative Ways to Present

For a special occasion, try serving the pasta in hollowed-out roasted red pepper halves for a charming presentation that echoes the flavors inside. Or plate the pasta in shallow bowls, creating small mounds topped with microgreens or edible flowers to add a fresh and elegant touch to your meal.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling, so you might want to loosen it with a splash of water or plant-based milk when reheating.

Freezing

This recipe freezes well, making it a great option for meal prep. Portion the pasta with sauce into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.

Reheating

Reheat leftovers over medium-low heat on the stove, stirring frequently to prevent the sauce from sticking or separating. Adding a splash of water or plant-based milk helps to revive the creamy texture and keeps the pasta from drying out. Avoid using the microwave if possible to better preserve the sauce’s luscious consistency.

FAQs

Can I use other nuts besides cashews for this cream sauce?

Cashews are ideal because they blend into a very smooth and creamy texture without a strong nutty flavor. However, if you have a cashew allergy or prefer something different, soaked macadamia nuts or blanched almonds can work, though the sauce might be a bit grainier or have a different taste.

Do I need to soak the cashews before blending?

For this Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe, soaking the cashews is not strictly necessary if you have a powerful blender, especially since you’ll be adding boiling water. Soaking for a few hours can make blending easier and the texture silkier, but it is optional.

What types of pasta work best with this sauce?

Short pasta shapes with ridges or tubes like rigatoni, penne, or fusilli are excellent because they hold onto the creamy sauce well. However, feel free to use spaghetti or linguine if that’s what you have on hand—the sauce tastes amazing with any pasta!

Can I make this recipe nut-free?

The cashews are the base for the creamy texture, so nut-free substitutions are tricky. You might experiment with silken tofu or cooked cauliflower blended with the roasted peppers for a nut-free version, but the richness and flavor profile will be different from the Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe as written.

How spicy is the sauce? Can I add heat?

The original sauce is mild, highlighting the sweet roasted peppers and herbs. If you like a little kick, add a pinch of red pepper flakes or a small fresh chili when blending. It’s an easy way to customize the heat to your liking!

Final Thoughts

This Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe is one of those dishes that feels indulgent yet wholesome, bright and comforting at the same time. It is simple enough for a weeknight but impressive enough for guests. Once you try it, I’m sure this creamy, flavorful pasta will become a beloved staple in your plant-based cooking repertoire. So go ahead, treat yourself and enjoy every delicious bite!