Roasted Red Pepper Cashew Cream Pasta (Vegan/Dairy-Free)
This vegan and dairy-free Roasted Red Pepper Cashew Cream Pasta is super quick and easy to make, nutrient-dense, and deliciously creamy!
Hands down the most popular recipe on my blog is this pasta with vegan cashew cream tomato sauce. I’m SO excited to share another pasta recipe with you today, taking inspiration from that recipe but switching it up with one of my favourite ingredients: ROASTED RED PEPPERS!
If you guys liked the other recipe, I think you’re going to love this Roasted Red Pepper Cashew Cream Pasta 🙂
I’m currently devouring this pasta as I write this blog post. It’s super rich and creamy, but completely plant-based and dairy-free. Even as someone who eats dairy, you honestly can’t tell that this is made without cream!
It’s a perfectly delicious pasta, no matter what your dietary preferences and needs might be.
Let’s get cooking!
Do You Need To Soak Cashews?
What I love about this recipe is that it comes together pretty quickly. There’s no need to soak the cashews – all you need is boiling hot water and a high-speed blender (I use this Vitamix).
The sauce comes out totally smooth in under a minute. Roasting the red peppers only takes about 20 minutes, which is about the same amount of time the pasta needs to cook! 30-minute weeknight dinners? Yes, please!
UPDATE: If you do not have a high-speed blender (like a Vitamix or Blendtec), you may find that soaking the cashews will result in a creamier texture. To do this, simply place the cashews in a glass, jar, or bowl and cover them with water. Place them in the fridge overnight or at least 4 hours before making this recipe. If you DO have a high-speed blender, I promise you can skip this step!
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While this roasted red pepper cashew cream pasta might taste decadent, it’s actually packed with good-for-you ingredients.
However, if you want to up the fibre and protein content even more, try experimenting with something like bean, lentil, or chickpea-based pastas.
If you want more greens, try having it with some sautéed spinach, kale, or zucchini!
For a gluten-free version, simply swap regular pasta with a gluten-free pasta.
Health Benefits of Cashews
Like other nuts, cashews are an excellent source of heart-healthy monounsaturated fatty acids.
They’re also a source of protein, with a 1 oz or 1/4 cup serving providing about 5 grams.
Cashews are a great source of magnesium, which helps to promote proper nerve and muscle function.
They’re also a source of iron, which helps to synthesize hemoglobin and transport oxygen throughout your body.
Health Benefits of Red Bell Peppers
Did you know that bell peppers are one of the best sources of vitamin C? One bell pepper provides 180% of your daily vitamin C needs – that’s way more than an orange (which provides about 115% of your needs)!
Vitamin C helps with collagen formation and keeps your skin healthy, but it also has an antioxidant function, helping to reduce cellular damage.
Bell peppers are rich in other plant compounds called carotenoids, which act as antioxidants too. This mix of plant compounds and various micronutrients are associated with many different health benefits!
More Plant-Based Pasta Recipes
- Creamy Miso Tahini Pasta
- Vegan Hemp Seed Pesto
- Vegan Cashew Cream Tomato Sauce
- Mushroom Cashew Cream Pasta
Did you give this Roasted Red Pepper Cashew Cream Pasta a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Roasted Red Pepper Cashew Cream Pasta (Vegan)
- 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
- Preheat oven to 400 F.
- Remove core from red bell peppers and slice into quarters. In a large bowl, toss cut bell peppers in olive oil till evenly coated. Spread on a lined baking sheet and place in the oven for approx. 20 minutes (they should be tender and slightly browned).
- While bell peppers are in the oven, bring a large pot of water to a boil and cook pasta according to package directions. Drain and return to pot once done.
- Add cashews, garlic, basil, thyme, salt, and pepper to a high-speed blender (like a Vitamix).
- A few minutes before the peppers are done, bring a small amount of water to a boil (1/2 cup).
- Once peppers are done, remove from oven and add to blender along with boiling hot water. Blend ingredients until thick and creamy. This should only take about a minute! Adjust seasonings to taste.
- Pour sauce over drained pasta, and stir until pasta is well-covered. Serve with cracked pepper and some fresh basil. Enjoy hot!