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Vegan Creamy Roasted Red Pepper Pasta

A creamy, flavorful, and completely vegan pasta dish featuring roasted red peppers, cashews, and your favorite pasta. This recipe is perfect for a weeknight meal or a comforting weekend dinner.
By
Zylo Nutritionist Team
Vegan Creamy Roasted Red Pepper Pasta
Zylo Recipes
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Instructions

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1.

Preheat your oven to 400°F (200°C).

2.

Wash the red bell peppers, halve them, and remove the seeds and membranes.

3.

Place the pepper halves on a baking sheet, cut-side up. Drizzle with olive oil, and season with salt and pepper.

4.

Roast for 20-25 minutes, or until the peppers are tender and the skins are slightly charred.

5.

While the peppers are roasting, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.

6.

Once the roasted peppers are cool enough to handle, remove the skins. You can skip this step if you like the taste of the skins.

7.

In a blender or food processor, combine the roasted red peppers, soaked cashews (drained), vegetable broth, garlic, nutritional yeast, lemon juice, smoked paprika, salt, and pepper.

8.

Blend until completely smooth and creamy. Add more vegetable broth if needed to reach your desired consistency.

9.

In a large skillet or pan, combine the cooked pasta and the roasted red pepper sauce. Toss to coat.

10.

If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.

11.

Heat over medium heat for a few minutes, stirring occasionally, until the pasta is heated through.

12.

Serve immediately, garnished with fresh basil and red pepper flakes (optional).

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Nutritional Information

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Notes

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1.

Soaking the cashews is crucial for a smooth and creamy sauce. If you're short on time, you can boil them for 10 minutes instead of soaking.

2.

Feel free to add other vegetables to the roasted red peppers, such as onions or garlic.

3.

For a smoky flavor, you can roast the red peppers over an open flame on your stovetop.

4.

If you don't have nutritional yeast, you can substitute with a tablespoon of miso paste for a savory flavor.

Category

• Pasta (Italian-inspired)

Keywords

Vegan Pasta Roasted Red Pepper Pasta Creamy Pasta Dairy-Free Pasta Easy Vegan Recipe Weeknight Dinner

Dietary

Vegan Dairy-Free Gluten-Free (if using gluten-free pasta)

Calories Per Serving

• Approximately 450-550 calories

Cook Time

• 25 minutes (Easy)

Total Time

• 45 minutes

Equipment

  • • Baking Sheet
  • • Blender or Food Processor
  • • Large Pot
  • • Large Skillet or Pan

Approx. Cost

• 10-15

Ingredients

For the Roasted Red Peppers

  • • 2 Red Bell Peppers (Choose large, firm peppers.)
  • • 2 tablespoons Olive Oil (Extra virgin olive oil recommended.)
  • • 1/4 teaspoon Salt (Adjust to taste.)
  • • 1/4 teaspoon Black Pepper (Freshly ground is best.)

For the Creamy Sauce

  • • 1 cup Raw Cashews (Soaked in hot water for at least 30 minutes (or overnight in cold water).)
  • • 1 cup Vegetable Broth (Low sodium recommended.)
  • • 2 cloves Garlic (Minced.)
  • • 2 tablespoons Nutritional Yeast (For a cheesy flavor.)
  • • 1 tablespoon Lemon Juice (Freshly squeezed.)
  • • 1/2 teaspoon Smoked Paprika (Adds a smoky flavor.)
  • • 1/4 teaspoon Salt (Adjust to taste.)
  • • 1/4 teaspoon Black Pepper (Adjust to taste.)

For the Pasta

  • • 1 pound Pasta (Your favorite type (e.g., penne, fusilli, spaghetti). Gluten-free option available.)
  • • Optional Fresh Basil (For garnish.)
  • • Optional Red Pepper Flakes (For added spice.)

Variations

  • • Arugula Salad with Lemon Vinaigrette
  • • Garlic Bread
  • • Steamed Green Beans
  • • Light-bodied Red Wine (e.g., Pinot Noir)