Why You’ll Love This Recipe
Roasted red pepper pasta is an incredibly creamy and satisfying dish without relying on dairy. The rich flavors come from roasted red peppers, cashews, and garlic, making this a vegan-friendly alternative to cream-based pasta sauces. It’s packed with antioxidants and offers a healthy, flavorful meal that’s easy to make. The sauce is incredibly versatile, and the dish can be enjoyed for dinner, leftovers, or even lunch the next day.
Ingredients
- Pasta of your choice (spaghetti or penne work great)
- Extra virgin olive oil
- Garlic cloves, minced
- Shallots, chopped
- Roasted red peppers (jarred or roasted fresh)
- Raw unsalted cashews
- Almond milk (or any non-dairy milk)
- Fresh basil leaves, chopped
- Red pepper flakes (optional for spice)
- Salt and black pepper to taste
- Parmesan cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the pasta: Cook the pasta according to package instructions until al dente. Be sure to reserve 1 cup of pasta water before draining.
- Cook the aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and chopped shallots, cooking until golden.
- Blend the sauce: Transfer the garlic and shallots to a blender, adding roasted red peppers, cashews, almond milk, and red pepper flakes. Blend until smooth, adjusting with salt and pepper.
- Combine: Pour the sauce into the same pan and heat gently. Add the cooked pasta and stir in chopped basil. Use the reserved pasta water to achieve a smooth, silky sauce.
- Serve: Plate the pasta, garnish with more fresh basil, and optional Parmesan.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Protein Options: Add chickpeas, grilled chicken, or tofu to make the meal heartier.
- Spicy Kick: Increase the red pepper flakes or add a drizzle of chili oil for more heat.
- Cheese-Free: Skip the Parmesan and use nutritional yeast for a cheesy flavor.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For reheating, warm the pasta with a splash of water or broth over medium heat to keep the sauce creamy.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work perfectly for this recipe, but make sure to drain them well to avoid excess liquid.
Can I use a different type of pasta?
Yes, any pasta shape you prefer can be used—penne, fusilli, or spaghetti all work great.
How do I store leftovers?
Store leftover pasta in an airtight container in the fridge for up to 4 days. Reheat with a little bit of water or almond milk to restore the creaminess.
Is this recipe vegan?
Yes, this recipe is completely vegan and dairy-free, making it ideal for those following plant-based diets.
Can I freeze the sauce?
Yes, you can freeze the roasted red pepper sauce for up to 3 months. Thaw in the fridge before reheating.
How do I make the sauce spicier?
Add more red pepper flakes or a dash of hot sauce to increase the spice level.
Can I use a different type of milk?
Yes, you can use any plant-based milk like oat milk or cashew milk, depending on your preference.
Can I make this dish gluten-free?
Yes, simply use gluten-free pasta to make this dish gluten-free.
How do I make this recipe creamier?
If you want a creamier texture, you can blend in a little extra cashews or add a spoonful of vegan cream cheese.
What can I substitute for the cashews?
You can use other nuts like almonds or sunflower seeds for a similar creamy texture, or opt for coconut milk for a different flavor.
Conclusion
Roasted red pepper pasta is a vibrant, creamy dish that’s perfect for a quick dinner. Its rich, smoky sauce offers all the indulgence of a creamy pasta dish, while being entirely dairy-free. This recipe is customizable and full of healthy ingredients, making it a delicious and satisfying option for any meal. Whether you’re serving it for a family dinner or packing leftovers for lunch, this pasta is sure to become a favorite!
Print
Roasted Red Pepper Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Roasted Red Pepper Pasta is a creamy, vegan-friendly pasta dish that’s rich in flavor and easy to prepare. The sauce, made from roasted red peppers, cashews, and garlic, provides a silky, dairy-free alternative to traditional cream-based sauces. This healthy and satisfying meal is perfect for any occasion!
Ingredients
Pasta of your choice (spaghetti or penne work great)
Extra virgin olive oil
Garlic cloves, minced
Shallots, chopped
Roasted red peppers (jarred or roasted fresh)
Raw unsalted cashews
Almond milk (or any non-dairy milk)
Fresh basil leaves, chopped
Red pepper flakes (optional for spice)
Salt and black pepper to taste
Parmesan cheese (optional)
Instructions
-
Prepare the pasta: Cook the pasta according to package instructions until al dente. Be sure to reserve 1 cup of pasta water before draining.
-
Cook the aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and chopped shallots, cooking until golden.
-
Blend the sauce: Transfer the garlic and shallots to a blender, adding roasted red peppers, cashews, almond milk, and red pepper flakes. Blend until smooth, adjusting with salt and pepper.
-
Combine: Pour the sauce into the same pan and heat gently. Add the cooked pasta and stir in chopped basil. Use the reserved pasta water to achieve a smooth, silky sauce.
-
Serve: Plate the pasta, garnish with more fresh basil, and optional Parmesan.
Notes
For added protein, you can include chickpeas, grilled chicken, or tofu.
If you prefer a spicier version, add more red pepper flakes or drizzle chili oil on top.
Skip the Parmesan for a completely dairy-free dish, and use nutritional yeast for a cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
