Description
This Roasted Red Pepper Cashew Cream Pasta is a rich, creamy, and flavorful vegan dish featuring perfectly roasted red bell peppers blended with cashews and fresh herbs. The creamy sauce coats your favorite pasta, creating a wholesome and satisfying meal that’s dairy-free and packed with vibrant colors and tastes.
Ingredients
Vegetables
- 3 medium-large red bell peppers
- 2 cloves garlic
- 1 large handful fresh basil
Pasta
- 2-3 cups pasta of choice (such as rigatoni), enough for 4 people
Sauce Ingredients
- 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
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to get it ready for roasting the red peppers.
- Prepare and roast red peppers: Remove the cores from the red bell peppers and slice each into quarters. In a large bowl, toss the pepper pieces with olive oil until evenly coated. Spread them out on a lined baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly browned.
- Cook the pasta: While the peppers roast, bring a large pot of water to a boil and cook the pasta according to package instructions. Once done, drain and return the pasta to the pot, keeping it warm.
- Prepare blender ingredients: Into a high-speed blender, add raw cashews, garlic, fresh basil, thyme, salt, and pepper.
- Bring water to a boil: A few minutes before the peppers finish roasting, bring 1/2 cup of water to a boil to use in the sauce blending process.
- Blend sauce: When the peppers are done roasting, add them along with the boiling hot water to the blender with the other ingredients. Blend until the mixture is thick and creamy, approximately one minute. Taste and adjust seasonings as needed.
- Combine pasta and sauce: Pour the cashew cream sauce over the drained pasta and stir until the pasta is evenly coated.
- Serve: Serve the pasta hot, garnished with freshly cracked black pepper and extra basil if desired. Enjoy!
Notes
- Use raw, unsalted cashews for the creamiest sauce texture.
- If you prefer a thinner sauce, add more boiling water during blending, a tablespoon at a time.
- You can substitute pasta with gluten-free varieties if desired.
- The roasted red peppers can be prepared a day in advance and refrigerated for convenience.
- For an extra flavor boost, sprinkle nutritional yeast or vegan Parmesan just before serving.
- Ensure the blender is capable of handling hot liquids safely to avoid accidents.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan, American
