Description
Indulge in this creamy vegan red pepper pasta, a deeply satisfying and dairy-free dish that’s ready in under 30 minutes. Its rich, smoky flavor comes from roasted red peppers and cashews, blended into an incredibly smooth sauce. This comforting meal is perfect for busy weeknights or special occasions, offering a wholesome plant-based option that truly delights. For another comforting pasta dish, consider our Tortellini Soup Recipe.
Ingredients
- 1 cup raw cashews (soaked)
- 12 ounces pasta (such as penne, rotini, or spaghetti)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 roasted red peppers (from a jar, drained)
- 1 cup vegetable broth
- 1/2 cup plant-based milk (almond or soy recommended)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Begin by soaking your cashews: Place 1 cup of raw cashews in a bowl and cover with hot water. Let them soak for at least 15-20 minutes while you prepare other ingredients, or ideally, soak them in cold water for 2 hours or overnight. This step is crucial for achieving a super creamy sauce.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces of your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining, then set the cooked pasta aside.
- Sauté aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or deep pan over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
- Add garlic and peppers: Stir in the 2 minced cloves of garlic and cook for another minute until fragrant, being careful not to burn it. Add the 2 drained roasted red peppers to the skillet and sauté for 2-3 minutes, allowing them to warm through and release their flavors.
- Prepare the creamy sauce: Drain the soaked cashews. Transfer the sautéed onion, garlic, and red peppers to a high-speed blender. Add the drained cashews, 1 cup of vegetable broth, 1/2 cup of plant-based milk, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Blend until smooth: Secure the lid on the blender and blend on high speed until the sauce is completely smooth and creamy, with no cashew bits remaining. This may take 2-3 minutes, scraping down the sides as needed. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine pasta and sauce: Pour the blended red pepper sauce back into the large skillet or pan. Add the cooked and drained pasta. Toss everything together, coating the pasta evenly with the creamy sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it reaches a perfect consistency.
- Serve and garnish: Heat the pasta and sauce gently for 1-2 minutes, just to warm everything through. Taste and adjust seasonings if necessary. Serve immediately, garnished with fresh chopped parsley or basil for a burst of color and freshness.
Notes
- For extra depth of flavor, roast your own red peppers. Simply halve and deseed bell peppers, brush with oil, and roast at 400°F (200°C) for 20-25 minutes until tender and slightly charred.
- If you don’t have time to soak cashews, you can boil them for 10-15 minutes instead to soften them quickly for blending.
- For a touch of heat, add a pinch of red pepper flakes to the sauce along with the smoked paprika.
- Feel free to add your favorite vegetables, such as spinach, mushrooms, or cherry tomatoes, to the sauce during the last few minutes of cooking.
Nutrition
- Array