This creamy vegan red pepper pasta is a sensational dish that proves plant-based meals can be incredibly rich and satisfying. Forget bland vegan options; this recipe delivers a powerful punch of flavor with a luxuriously smooth sauce made from roasted red peppers and cashews. Ideal for busy weeknights or impressing guests, this red pepper pasta recipe is surprisingly simple to make, requiring minimal active cooking time. The combination of sweet roasted peppers, creamy cashews, and tangy blistered tomatoes creates a truly memorable culinary experience.

⏱ Time: 30 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Creamy Vegan Red Pepper Pasta - Discover this creamy vegan red pepper pasta with blistered tomatoes! An easy and delicious recipe ready in 30 minutes. Perfect f

Creamy Vegan Red Pepper Pasta

This creamy vegan red pepper pasta is a sensational dish that proves plant-based meals can be incredibly rich and satisfying. Forget bland vegan options; this recipe delivers a powerful punch of flavor with a luxuriously smooth sauce made from roasted red peppers and cashews. Ideal for busy weeknights or impressing guests, this red pepper pasta recipe is surprisingly simple to make, requiring minimal active cooking time. The combination of sweet roasted peppers, creamy cashews, and tangy blister
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb rigatoni pasta
  • 2-3 cups cherry tomatoes
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 1/4 cup cashews
  • 1/4 cup olive oil
  • 1 1/2 cups water
  • 1 large roasted red pepper
  • 1 clove garlic
  • 2 tablespoons nutritional yeast

Method
 

  1. Cook rigatoni pasta according to package directions until al dente.
  2. Preheat your broiler. Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Broil for 10-15 minutes until blistered and juicy.
  3. While the pasta cooks and tomatoes broil, blend sauce ingredients: cashews, 1/4 cup olive oil, 1 1/2 cups water, 1 large roasted red pepper, 1 clove garlic, and 2 tablespoons nutritional yeast in a blender until very smooth and creamy.
  4. Drain the cooked pasta, reserving about 1/2 cup of the pasta water.
  5. Pour the creamy red pepper sauce over the hot pasta (off the heat). Stir well to coat every piece. If the sauce is too thick, add a splash of the reserved pasta water until it clings beautifully.
  6. Serve immediately, topping the pasta with the blistered tomatoes. Garnish with fresh herbs, extra salt, and pepper if desired.

Notes

– For an extra cheesy flavor, don’t skip the nutritional yeast.
– Ensure your cashews are soaked (if not using a high-speed blender) for the smoothest sauce.
– Reserve pasta water! It’s liquid gold for adjusting sauce consistency.
– Use good quality roasted red peppers for the best flavor base.

Pro tips

  • For an extra cheesy flavor, don’t skip the nutritional yeast.
  • Ensure your cashews are soaked (if not using a high-speed blender) for the smoothest sauce.
  • Reserve pasta water! It’s liquid gold for adjusting sauce consistency.
  • Use good quality roasted red peppers for the best flavor base.

Enjoy this vibrant and deeply satisfying vegan red pepper pasta. It’s a versatile dish that’s perfect for any occasion.

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