Red Pepper Cashew Pasta is a creamy, plant-based dish that combines the smoky sweetness of roasted red peppers with the richness of cashews. This vegan-friendly recipe offers a delightful twist on traditional pasta sauces, delivering a satisfying meal that’s both nutritious and indulgent.
Why You’ll Love This Recipe
- Creamy and Dairy-Free: Achieves a luscious texture without any dairy products.
- Rich in Flavor: Roasted red peppers and cashews create a deep, savory taste.
- Quick and Easy: Simple ingredients and straightforward steps make it perfect for weeknights.
- Versatile: Pairs well with various pasta types and additional vegetables.
- Nutritious: Packed with healthy fats, vitamins, and minerals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta of choice (e.g., penne, fettuccine, or spaghetti)
- Roasted red peppers
- Raw cashews
- Garlic cloves
- Olive oil
- Lemon juice
- Nutritional yeast (optional, for a cheesy flavor)
- Salt and pepper to taste
- Water or vegetable broth (to adjust sauce consistency)
Directions
- Soak Cashews: Place raw cashews in hot water and let them soak for about 15-20 minutes to soften.
- Cook Pasta: Boil pasta according to package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a blender, combine soaked cashews, roasted red peppers, garlic, olive oil, lemon juice, nutritional yeast (if using), salt, pepper, and a splash of water or vegetable broth. Blend until smooth and creamy. Adjust consistency with additional liquid if necessary.
- Combine: Pour the sauce over the cooked pasta and toss to coat evenly. Heat gently on the stove if needed.
- Serve: Garnish with fresh herbs, red pepper flakes, or a sprinkle of nutritional yeast. Serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Add Vegetables: Incorporate sautéed mushrooms, spinach, or zucchini for added nutrition.
- Spicy Kick: Blend in a pinch of cayenne pepper or red chili flakes.
- Protein Boost: Top with grilled tofu, tempeh, or chickpeas.
- Gluten-Free: Use gluten-free pasta varieties.
- Herb Infusion: Add fresh basil or parsley to the sauce for an herby flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove over low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in short intervals, stirring in between.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work well and save time. Just ensure they are drained before blending.
Do I need to soak the cashews?
Soaking softens the cashews, making them easier to blend into a creamy sauce. If you have a high-speed blender, you might skip this step.
Is this recipe freezer-friendly?
The sauce can be frozen separately for up to a month. Thaw and reheat before mixing with pasta.
Can I make this without nutritional yeast?
Absolutely. Nutritional yeast adds a cheesy flavor but is optional.
What pasta works best with this sauce?
Short pasta like penne or fusilli holds the sauce well, but any pasta can be used.
How can I make the sauce spicier?
Add red chili flakes or a dash of hot sauce to the blender.
Can I use roasted cashews?
Raw cashews are preferred for a neutral flavor, but roasted can be used for a nuttier taste.
Is this recipe suitable for kids?
Yes, it’s mild and creamy, making it kid-friendly. Adjust spices accordingly.
Can I add cheese to this dish?
If not vegan, feel free to sprinkle grated Parmesan or your favorite cheese on top.
How do I store leftovers?
Keep in an airtight container in the fridge and consume within 3 days.
Conclusion
Red Pepper Cashew Pasta is a delightful, creamy dish that’s both satisfying and easy to prepare. Its rich flavors and smooth texture make it a favorite for both weeknight dinners and special occasions. Customize it with your favorite add-ins and enjoy a wholesome, delicious meal.
Print
Red Pepper Cashew Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: Italian
- Diet: Vegan
Description
This Red Pepper Cashew Pasta is a creamy, vegan-friendly dish that combines roasted red peppers and cashews to create a rich sauce, served over your choice of pasta for a satisfying meal.
Ingredients
- 2 large red bell peppers
- 1 large red onion
- 4 large cloves garlic
- 2 tablespoons olive oil
- 1/2 cup raw cashews
- 3/4 cup plain unsweetened almond milk or other milk
- 1 tablespoon tapioca starch
- 1/4 cup parmesan or nutritional yeast
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 16 ounces pasta of choice
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the garlic, and chop the onion and bell peppers into large chunks.
- Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Roast for 30 minutes until vegetables are tender and slightly charred.
- While the vegetables are roasting, cook your pasta according to package instructions. Reserve some pasta water before draining.
- Soak the cashews in boiling water for 10 minutes, then drain.
- In a high-speed blender, combine the roasted vegetables, soaked cashews, almond milk, tapioca starch, parmesan or nutritional yeast, tomato paste, red pepper flakes, fresh basil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
- Return the cooked pasta to the pot, pour the sauce over it, and stir to combine. Heat over low heat until warmed through.
- Serve hot, garnished with additional fresh basil if desired.
Notes
- For a nut-free version, substitute cashews with sunflower seeds or silken tofu.
- To deepen the flavor, add extra tomato paste or a splash of balsamic vinegar.
- Store leftovers in the refrigerator for up to 3-5 days. Reheat with a splash of almond milk or water to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 6.5g
- Sodium: 600mg
- Fat: 18.9g
- Saturated Fat: 3g
- Unsaturated Fat: 15.9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5.7g
- Protein: 11.9g
- Cholesterol: 0mg