If there’s one thing I love, it’s a pasta dish that’s both indulgent and nourishing, and this Roasted Red Pepper Cashew Cream Pasta delivers on every level.
The rich, velvety sauce is made from smoky roasted red bell peppers blended with creamy cashews, garlic, and fresh basil, creating a luscious, dairy-free alternative to classic creamy pasta sauces. Toss it all with your favorite pasta (I used rigatoni for its perfect sauce-catching ridges), and you’ve got a restaurant-worthy meal in under an hour!
The magic of this recipe lies in roasting the red peppers. This extra step intensifies their natural sweetness and adds a subtle smoky depth to the dish.
Pair that with the nutty richness of cashews and the fragrant aroma of fresh basil and thyme, and you have a pasta sauce that’s bursting with bold flavors. Plus, since everything blends together so smoothly, it creates the ultimate creamy texture—without a drop of dairy!
Whether you’re vegan or just looking to add more plant-based meals to your routine, this Roasted Red Pepper Cashew Cream Pasta is a must-try. It’s proof that simple, wholesome ingredients can come together to make something truly special.
What’s so Special About This Dish?
- Ultra-creamy & dairy-free: Cashews blend into a luxuriously smooth sauce—no cream needed!
- Smoky & savory: Roasted red peppers add natural sweetness and depth.
- Quick & easy: Ready in about 40 minutes!
- Wholesome ingredients: No processed foods, just fresh, nutritious goodness.
- Customizable: Works with any pasta shape and pairs well with added veggies or proteins.
Roasted Red Pepper Cashew Cream Pasta (Vegan)
Equipment
- Baking sheet
- High-speed blender (e.g., Vitamix)
- Large pot (for pasta)
Ingredients
- 3 med-large red bell peppers
- Approx. 2 Tbsp olive oil to toss red peppers in
- Approx. 2-3 cups pasta of choice enough for 4 people; I used Rigatoni
- 1 cup raw cashews whole, not roasted
- 2 cloves garlic
- 1 large handful fresh basil
- 1.5 tsp thyme
- 1/2 cup boiling hot water
- Salt and pepper to taste
Instructions
- Roast Peppers: Preheat oven to 400°F. Remove cores from bell peppers, cut into quarters, toss in olive oil, and roast on a lined baking sheet for 20 minutes.
- Cook Pasta: While peppers roast, boil water and cook pasta according to package instructions. Drain and return to the pot.
- Blend Sauce: Add cashews, garlic, basil, thyme, salt, and pepper to a blender.
- Add Roasted Peppers: Once peppers are done, blend them with the cashew mixture and ½ cup boiling water until creamy. Adjust seasoning.
- Mix & Serve: Toss the sauce with the cooked pasta. Garnish with fresh basil and cracked black pepper. Serve hot!
Nutrition Info:
| Nutrition | Value |
| Calories | 450kcal |
| Carbohydrates | 60g |
| Cholesterol | 0mg |
| Fat | 18g |
| sugar | 5mg |
| Protein | 12mg |
You Must Also Try These Vegan Pasta Options!
- Vegan One Pot Creamy Garlic Brussels Sprouts Pasta
- Vegan One-Pot Pasta Primavera
- Vegan Chickpea Pot Pie Pasta
- Vegan Avocado Pesto Pasta
- 20-Minute Pasta with Vegetables
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
