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A bowl of rigatoni pasta tossed in velvety roasted red pepper cashew sauce, garnished with fresh basil and cracked black pepper, ready to be served.

Roasted Red Pepper Cashew Cream Pasta (Vegan)

This Roasted Red Pepper Cashew Pasta is rich, creamy, and packed with roasted pepper flavor. The cashews make it extra luscious, while basil and thyme bring freshness. A quick, easy, and satisfying vegan pasta dish perfect for weeknights!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian-Inspired, vegan
Servings 4
Calories 450 kcal

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.
    A baking sheet with quartered red bell peppers tossed in olive oil, roasting at 400°F until slightly charred and tender. The vibrant red peppers contrast against the dark baking sheet.
  • Cook Pasta: While peppers roast, boil water and cook pasta according to package instructions. Drain and return to the pot.
    A pot of boiling water with rigatoni pasta cooking inside, steam rising from the surface. The pasta is almost al dente, ready to be drained.
  • Blend Sauce: Add cashews, garlic, basil, thyme, salt, and pepper to a blender.
    A high-speed blender filled with raw cashews, garlic, fresh basil, thyme, salt, and pepper, ready to be blended into a creamy sauce.
  • Add Roasted Peppers: Once peppers are done, blend them with the cashew mixture and ½ cup boiling water until creamy. Adjust seasoning.
    Smooth, creamy roasted red pepper and cashew sauce being poured from a blender, with its vibrant orange-red color standing out against the neutral background.
  • Mix & Serve: Toss the sauce with the cooked pasta. Garnish with fresh basil and cracked black pepper. Serve hot!
    A bowl of rigatoni pasta tossed in velvety roasted red pepper cashew sauce, garnished with fresh basil and cracked black pepper, ready to be served.