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
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Prepare the pasta: Cook the pasta according to package instructions until al dente. Be sure to reserve 1 cup of pasta water before draining.
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Cook the aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and chopped shallots, cooking until golden.
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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.
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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.
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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
