Creamy Vegan Pasta with Roasted Red Pepper Cashew Sauce
A rich and comforting creamy vegan pasta made with a velvety roasted red pepper and cashew sauce, perfect for cozy dinners and quick weeknight meals.
- Prep Time: 10 minutes (plus soaking time for cashews)
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Vegan, Plant-Based
Ingredients
Scale
- 1 cup raw, unsalted cashews (soaked at least 2 hours or overnight)
- 2 large red bell peppers (roasted) or 12-ounce jar of fire-roasted red peppers (drained)
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- ½ cup (120 ml) vegetable broth
- 1 tablespoon olive oil (optional)
- 12 ounces (340 grams) pasta (penne, fusilli, spaghetti, or whole wheat pasta)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Soak the cashews in water for at least 2 hours or overnight. For a quick soak, use hot water for 30 minutes.
- Preheat oven to 450°F (230°C). Roast whole red peppers on a baking sheet for 20-25 minutes, turning occasionally, until skins are charred and blistered. Alternatively, use jarred fire-roasted red peppers drained well.
- Transfer roasted peppers to a bowl, cover with plastic wrap or a lid, and steam for 10 minutes to loosen skins. Peel and remove seeds carefully.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (8-10 minutes). Reserve ½ cup pasta water, then drain pasta.
- In a blender, combine soaked and drained cashews, peeled roasted peppers, minced garlic, lemon juice, vegetable broth, salt, and pepper. Blend on high until smooth and creamy, about 1-2 minutes. Add olive oil if using and blend again.
- Return drained pasta to the pot or a large bowl. Pour sauce over pasta and toss to coat evenly. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce.
- Serve pasta warm, garnished with fresh basil or parsley.
Notes
Soaking cashews properly is key for a smooth sauce. Steaming roasted peppers after charring makes peeling easier and prevents bitterness. Reserve pasta water to adjust sauce consistency. Blend sauce until velvety smooth to avoid gritty texture. Optional olive oil adds richness. For nut-free version, substitute soaked sunflower seeds. Use gluten-free pasta for gluten-free diet.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 475
- Sugar: 6
- Sodium: 250
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 60
- Fiber: 7
- Protein: 15
Keywords: vegan pasta, creamy pasta, roasted red pepper sauce, cashew sauce, plant-based dinner, dairy-free pasta, easy vegan recipe