Roasted Red Pepper Pasta (Vegan)
Ingredients:
- 600 g (3 large) red bell peppers, or 1 (12 oz) jar roasted red peppers, drained
- 45 g (1/3 cup) raw cashews
- 15 ml (1 tbsp) olive oil
- 100 g (1 small) onion, diced
- 9 g (3 cloves) garlic, minced
- 240 ml (1 cup) vegetable broth
- 15 ml (1 tbsp) tomato paste
- 1 tsp dried basil (or 2 tbsp fresh)
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 340 g (12 oz) pasta of choice (penne or rigatoni work well)
- 15 g (1/4 cup) fresh basil, for garnish
- Vegan parmesan, for serving
Nutrition:
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Use jarred roasted red peppers to save time — a 12 oz jar works perfectly in place of roasting your own and cuts the prep time significantly.
Soak the cashews if using a regular blender — soaking raw cashews in hot water for 15-20 minutes helps a standard blender achieve a silky-smooth sauce.
Instructions:
- Roast the peppers. Preheat the oven to 425°F (220°C). Halve and seed the bell peppers, place cut-side down on a baking sheet, and roast for 20-25 minutes until the skins are blistered and blackened. Transfer to a bowl, cover, and let steam for 10 minutes, then peel off the skins. (Skip this step if using jarred roasted red peppers.)
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Add garlic and cook 30 seconds more.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Blend the sauce. Combine the roasted peppers, sautéed onion and garlic, cashews, vegetable broth, tomato paste, basil, red pepper flakes, salt, and pepper in a blender. Blend until completely smooth.
- Combine. Pour the sauce back into the skillet and warm over medium heat. Toss with the drained pasta, adding reserved pasta water as needed to reach desired consistency.
- Serve. Top with fresh basil and vegan parmesan.
Common Mistakes: Not blending long enough — the sauce should be completely smooth with no pepper skin flecks; blend for a full 1-2 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze the sauce (without pasta) for up to 3 months.
Swaps: Swap cashews for silken tofu or 1/3 cup oat cream for a nut-free version. Add sautéed mushrooms or spinach for extra vegetables.
Tips: Make a double batch of sauce and freeze half for an easy weeknight dinner later. A high-speed blender gives the smoothest, most restaurant-quality result.
Roasted red peppers — their smoky sweetness is the backbone of the sauce, whether roasted fresh or from a jar.
Raw cashews — blend into a creamy base that gives the sauce body and richness without any dairy.
Vegetable broth — thins the sauce to the right consistency while adding savory depth.
Tomato paste — deepens the color and adds a concentrated, savory-sweet note that rounds out the peppers.
Roasted Red Pepper Pasta (Vegan)
Ingredients:
- 600 g (3 large) red bell peppers, or 1 (12 oz) jar roasted red peppers, drained
- 45 g (1/3 cup) raw cashews
- 15 ml (1 tbsp) olive oil
- 100 g (1 small) onion, diced
- 9 g (3 cloves) garlic, minced
- 240 ml (1 cup) vegetable broth
- 15 ml (1 tbsp) tomato paste
- 1 tsp dried basil (or 2 tbsp fresh)
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 340 g (12 oz) pasta of choice (penne or rigatoni work well)
- 15 g (1/4 cup) fresh basil, for garnish
- Vegan parmesan, for serving
Why These Ingredients:
Roasted red peppers — their smoky sweetness is the backbone of the sauce, whether roasted fresh or from a jar.
Raw cashews — blend into a creamy base that gives the sauce body and richness without any dairy.
Vegetable broth — thins the sauce to the right consistency while adding savory depth.
Tomato paste — deepens the color and adds a concentrated, savory-sweet note that rounds out the peppers.
Prep:
Use jarred roasted red peppers to save time — a 12 oz jar works perfectly in place of roasting your own and cuts the prep time significantly.
Soak the cashews if using a regular blender — soaking raw cashews in hot water for 15-20 minutes helps a standard blender achieve a silky-smooth sauce.
Instructions:
- Roast the peppers. Preheat the oven to 425°F (220°C). Halve and seed the bell peppers, place cut-side down on a baking sheet, and roast for 20-25 minutes until the skins are blistered and blackened. Transfer to a bowl, cover, and let steam for 10 minutes, then peel off the skins. (Skip this step if using jarred roasted red peppers.)
- Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Add garlic and cook 30 seconds more.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Blend the sauce. Combine the roasted peppers, sautéed onion and garlic, cashews, vegetable broth, tomato paste, basil, red pepper flakes, salt, and pepper in a blender. Blend until completely smooth.
- Combine. Pour the sauce back into the skillet and warm over medium heat. Toss with the drained pasta, adding reserved pasta water as needed to reach desired consistency.
- Serve. Top with fresh basil and vegan parmesan.
