Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe
This Roasted Red Pepper Cashew Cream Pasta is a vibrant vegan dish that combines the smoky sweetness of oven-roasted red bell peppers with a rich, creamy cashew-based sauce. Blended with fresh basil, garlic, and thyme, this sauce perfectly coats your favorite pasta, creating a flavorful and satisfying meal that’s both hearty and healthy. Perfect for a quick weeknight dinner, it’s dairy-free, packed with plant-based protein, and gluten-free when served with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Roasted Red Peppers
- 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
Pasta
Cashew Cream Sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the red bell peppers.
- Prepare and Roast Peppers: Core the red bell peppers and slice each into quarters. In a large bowl, toss the pepper pieces with about 2 tablespoons of olive oil until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for approximately 20 minutes, or until the peppers become tender and develop slight browning around the edges.
- Cook Pasta: While the peppers roast, bring a large pot of salted water to a boil. Cook your choice of pasta according to the package instructions until al dente. Drain the pasta and return it to the pot, keeping it warm.
- Blend Sauce Ingredients: In a high-speed blender or food processor, combine the raw cashews, garlic cloves, fresh basil, thyme, salt, and pepper. Hold off adding the liquid until the peppers are finished roasting.
- Boil Water: A few minutes before the peppers are done, bring 1/2 cup of water to a boil. This will be used to help achieve a smooth sauce consistency.
- Add Roasted Peppers and Blend: Remove the peppers from the oven and immediately add them to the blender with the boiling water. Blend on high until the mixture forms a thick, creamy sauce, about one minute. Taste and adjust seasoning as needed.
- Combine Sauce and Pasta: Pour the roasted red pepper cashew cream sauce over the cooked pasta in the pot. Stir thoroughly until the pasta is evenly coated with the sauce.
- Serve: Plate the pasta and garnish with freshly cracked black pepper and additional fresh basil if desired. Serve hot and enjoy a delicious plant-based meal.
Notes
- To make this dish gluten-free, use gluten-free pasta.
- For a smoother sauce, soak the cashews in warm water for 20 minutes before blending.
- The sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap thyme with oregano or Italian seasoning for a slightly different herb flavor.
- If you prefer a thinner sauce, add more boiling water a tablespoon at a time during blending.
