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; 2 cloves garlic; 1 large handful fresh basil; 2-3 cups pasta of choice (such as rigatoni), enough for 4 people; 1 cup raw cashews (whole, not roasted); 1.5 tsp thyme; 1/2 cup boiling hot water; Approx. 2 Tbsp olive oil (to toss red peppers); Salt and pepper to taste

Jump to Recipe· 4.2 from 8 reviews

If you are craving a silky, comforting pasta dish that’s bursting with vibrant flavor and completely plant-based, you’re going to love the Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe. It’s a game changer for anyone hesitant about vegan sauces because this creamy, luscious sauce is made from simple ingredients like roasted red peppers and cashews, delivering a perfect balance of smoky sweetness and rich creaminess. Whether you want an easy weeknight meal or a dinner to impress friends, this pasta will quickly become your new favorite go-to dish.

Ingredients You’ll Need

The image shows several pieces of roasted red and orange bell peppers laid out on a flat light grey surface that looks like a baking tray. Each piece has a slightly wrinkled texture with some charring and blackened edges, showing they are roasted. The colors vary from deep red to bright orange, and the peppers have a soft, tender look with shiny spots from oil. There is no plate or bowl in the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe comes together with a short list of accessible ingredients that each play an essential role. From the bright, roasted red peppers that give the sauce its beautiful color and subtle smokiness to the cashews, which create that irresistibly creamy texture, you’ll appreciate how thoughtfully every element enhances the dish.

Red bell peppers (3 med-large): Roasting these imparts a deep, sweet flavor and vibrant color to the sauce.
Olive oil (approx. 2 Tbsp): Helps the peppers roast evenly and adds richness.
Pasta of choice (2-3 cups): Rigatoni works great, but any pasta that holds sauce well will be delicious.
Raw cashews (1 cup): The secret ingredient that makes the sauce decadently creamy without any dairy.
Garlic (2 cloves): Adds aromatic depth to the flavor profile.
Fresh basil (1 large handful): Provides a fresh herbal brightness that lifts the whole dish.
Thyme (1.5 tsp): Adds an earthy undertone to complement the sweetness of the peppers.
Boiling hot water (1/2 cup): Helps blend the sauce perfectly smooth and creamy.
Salt and pepper (to taste): Essential seasonings that bring all the flavors together beautifully.

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

Step 1: Roast Your Peppers

Start by preheating your oven to 400 degrees Fahrenheit. Remove the cores from the red bell peppers and slice them into quarters. Toss these pepper pieces with olive oil to ensure they roast evenly and develop that lovely, slightly caramelized surface. Spread them out on a baking sheet lined with parchment, and let them roast for about 20 minutes until tender and lightly browned. This roasting step is absolutely key to the smoky, sweet flavor that defines this Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe.

Step 2: Cook the Pasta

While the peppers roast, bring a large pot of salted water to a boil. Add your pasta and cook it according to package instructions until al dente. Once done, drain and return the pasta back to the pot, ready for that luscious sauce to coat every bite.

Step 3: Blend the Creamy Sauce

In your high-speed blender, combine raw cashews, garlic cloves, fresh basil, thyme, salt, and pepper. Just before the peppers finish roasting, bring 1/2 cup of water to a boil—hot water helps achieve the ultimate creamy texture quickly. When your peppers are done, add them to the blender along with the boiling water, then blend until the sauce is thick, smooth, and velvety. This step only takes about a minute but makes all the difference in creating the rich texture that sets this Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe apart.

Step 4: Combine and Serve

Pour your freshly blended sauce over the hot drained pasta and stir to coat each piece evenly. The sauce clings beautifully to every twist and ridge of the pasta, promising a flavorful mouthful in every bite. Add freshly cracked pepper and a few basil leaves on top to finish it off. Serve immediately and prepare to be amazed!

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

A white bowl filled with rigatoni pasta coated in a thick, creamy orange sauce, the pasta tubes showing ridged textures and soaked evenly in the sauce. On top, a sprig of fresh green basil leaves adds a pop of color and freshness, while a sprinkle of black pepper grains is scattered over the pasta for contrast. A gold fork rests inside the bowl, leaning on the right side. The bowl is placed on a round wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it fresh and simple with torn basil leaves and freshly cracked black pepper. You can also sprinkle a little nutritional yeast or smoked paprika for an added depth of flavor and a hint of cheesiness that complements the creamy sauce without overpowering it.

Side Dishes

This pasta pairs wonderfully with a crisp, green salad tossed in a light lemon vinaigrette to cut through the richness of the sauce. Garlic bread or crusty whole grain loaves are excellent companions for sopping up every bit of that creamy sauce leftover on your plate.

Creative Ways to Present

Serve the pasta in rustic bowls garnished with extra fresh herbs, or try layering it in a glass casserole dish topped with toasted pine nuts and extra thyme for a visually stunning and tasty presentation. A sprinkle of chili flakes can add a pleasant gentle heat, making it great for those who like a little kick.

Make Ahead and Storage

Storing Leftovers

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills, so stirring in a splash of plant milk or warm water before reheating can help revive its creamy texture.

Freezing

If you want to freeze this Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe, it’s best to freeze the sauce separately from the pasta to maintain the best texture. Store the sauce in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

For gentle reheating, warm the pasta with sauce in a skillet over medium-low heat, adding a little water, plant milk, or broth as needed to loosen the sauce. Avoid microwaving if possible for better texture—slow and steady heat keeps that creamy cashew sauce silky smooth.

FAQs

Can I use roasted red pepper from a jar instead of fresh?

Absolutely! Using jarred roasted red peppers can save you time, just make sure to drain them well. Fresh roasting adds a slightly smokier flavor, but jarred peppers still make a delicious sauce for this dish.

Do I have to soak the cashews before blending?

In this recipe, soaking is not necessary because the hot water used while blending softens the cashews. If your blender isn’t very powerful, soaking them for at least 2 hours or overnight can help achieve a creamier texture.

What pasta types work best with this sauce?

Pasta shapes with ridges, tubes, or twists like rigatoni, penne, or fusilli hold the sauce beautifully and deliver the best mouthfeel, but feel free to use your favorite shape—the creamy sauce is quite versatile.

Is this recipe nut-free safe?

Since cashews are the base for the creaminess, this recipe is not suitable for those with nut allergies. However, you could experiment with sunflower seeds or silken tofu as alternatives, though the flavor and texture will differ.

Can I add vegetables to this pasta?

Yes! Toss in sautéed mushrooms, spinach, or zucchini for some extra nutrition and texture. Roasted veggies also pair excellently and enhance the dish’s vibrant flavor profile.

Final Thoughts

This Roasted Red Pepper Cashew Cream Pasta (Vegan) Recipe is one of those rare dishes that makes you forget you’re eating plant-based because it’s just that creamy, satisfying, and flavorful. It’s a wonderful way to enjoy simple, wholesome ingredients that come together to create something truly special. I can’t wait for you to try it and add your own personal twist—it’s sure to be a new staple in your kitchen and a crowd-pleaser at any dinner table.