Dinner · Medium Effort
Roasted Red Pepper Pasta
Silky, creamy vegan pasta sauce made entirely from roasted red peppers and cashews blended together. Rich, vibrant, and completely dairy-free with no compromises.
Prep10 minCook25 minTotal35 min
Medium EffortIngredients
4 servingsScale the recipe
Method
01Soak raw cashews in hot water for 10 minutes (or cold water for 2 hours). Drain.
02Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
03While pasta cooks, blend soaked cashews, roasted red peppers, vegetable broth, garlic, nutritional yeast, lemon juice, smoked paprika, salt, and pepper until completely smooth. Add more broth if needed to get a pourable consistency.
04Heat olive oil in a large skillet over medium heat. Add minced garlic and cook 1 minute.
05Pour the blended sauce into the skillet and warm over medium heat, stirring, for 3 to 4 minutes.
06Add drained pasta to the sauce and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.
07Serve topped with fresh basil, a crack of black pepper, and toasted pine nuts.
