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Imagine a pasta dish so creamy and flavorful that it feels indulgent, yet it’s completely dairy-free. That’s exactly what you get with this Roasted Red Pepper Cashew Cream Pasta. The combination of sweet, roasted red peppers and rich, nutty cashews creates a sauce that’s both comforting and sophisticated. Whether you’re vegan, lactose intolerant, or just looking to try something new, this recipe is a game-changer.
Key Ingredients
The magic of this dish lies in its simplicity. The star ingredients—roasted red peppers and raw cashews—come together to create a velvety sauce that clings perfectly to your pasta. The addition of fresh basil, garlic, and thyme elevates the flavors, making each bite a burst of Mediterranean-inspired goodness. Plus, it’s packed with nutrients, making it a guilt-free indulgence.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Red bell peppers | 3 medium-large |
| Olive oil | Approx. 2 Tbsp |
| Pasta | 2-3 cups (for 4 people) |
| Raw cashews | 1 cup (whole, not roasted) |
| Garlic | 2 cloves |
| Fresh basil | 1 large handful |
| Thyme | 1.5 tsp |
| Boiling hot water | 1/2 cup |
| Salt and pepper | To taste |
Helpful Tools
To make this recipe a breeze, you’ll need a few essential tools:
- A high-speed blender (like a Vitamix) for the creamiest sauce.
- A baking sheet to roast the peppers to perfection.
- A large pot for boiling your pasta.
Pro-Tips
- If you don’t have a high-speed blender, soak the cashews overnight or for at least 4 hours to achieve a smoother texture.
- Roast the peppers until they’re slightly charred for a deeper, smokier flavor.
- Don’t skip the fresh basil—it adds a bright, herby note that ties the dish together.
- Creamy Pesto Sauce Pasta is another great recipe to try if you love this one!
- Store leftover sauce separately from the pasta to keep it creamy when reheating.
How to Make Roasted Red Pepper Cashew Cream Pasta
- Preheat your oven to 400°F (200°C).
- Remove the cores from the red bell peppers and slice them into quarters.
- In a large bowl, toss the peppers with olive oil until evenly coated.
- Spread the peppers on a lined baking sheet and roast for about 20 minutes, or until tender and slightly browned.
- While the peppers roast, cook the pasta according to the package instructions. Drain and set aside.
- In a high-speed blender, combine the cashews, garlic, basil, thyme, salt, and pepper.
- Boil 1/2 cup of water and add it to the blender along with the roasted peppers.
- Blend until the sauce is thick and creamy, about 1 minute.
- Taste and adjust the seasoning as needed.
- Pour the sauce over the cooked pasta and stir until well-coated.
- Serve hot, garnished with cracked pepper and fresh basil.
Variations
This versatile sauce can be adapted in so many ways! Here are a few ideas:
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in some sautéed spinach or kale for added greens.
- Use the sauce as a dip for crusty bread or as a spread for sandwiches.
Roasted Red Pepper Cashew Cream Pasta
A pasta dish so creamy and flavorful it feels indulgent — yet it’s completely dairy-free. Sweet roasted red peppers and rich, nutty cashews create a velvety sauce that clings perfectly to your pasta. Whether you’re vegan, lactose intolerant, or just looking to try something new, this recipe is a game-changer.
- Total Time: 30
- Yield: 4 servings
Ingredients
3 medium-large red bell peppers
Approx. 2 tablespoons olive oil
2–3 cups pasta (for 4 people)
1 cup raw cashews (whole, not roasted)
2 cloves garlic
1 large handful fresh basil
1.5 teaspoons thyme
½ cup boiling hot water
Salt and pepper to taste
Instructions
1. Preheat the Oven — Preheat your oven to 400°F (200°C).
2. Prep the Peppers — Remove the cores from the red bell peppers and slice them into quarters.
3. Coat with Oil — In a large bowl, toss the peppers with olive oil until evenly coated.
4. Roast — Spread the peppers on a lined baking sheet and roast for about 20 minutes, or until tender and slightly browned.
5. Cook the Pasta — While the peppers roast, cook the pasta according to package instructions. Drain and set aside.
6. Build the Sauce — In a high-speed blender, combine the cashews, garlic, basil, thyme, salt, and pepper.
7. Add Peppers and Water — Boil ½ cup of water and add it to the blender along with the roasted peppers.
8. Blend — Blend until the sauce is thick and creamy, about 1 minute. Taste and adjust seasoning as needed.
9. Combine and Serve — Pour the sauce over the cooked pasta and stir until well coated. Serve hot, garnished with cracked pepper and fresh basil.
Notes
No high-speed blender? Soak the cashews overnight or for at least 4 hours to achieve a smoother texture before blending.
Char for deeper flavor — Roast the peppers until slightly charred for a smokier, richer taste.
Don’t skip the fresh basil — It adds a bright, herby note that ties the dish together.
Use raw cashews only — Roasted cashews may alter the flavor and texture of the sauce. Raw cashews give a neutral, creamy base.
Storage: Store leftover sauce separately from the pasta in an airtight container in the fridge for up to 5 days. Keep them separate to maintain creaminess when reheating.
Freezing: Freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Variations: Add a pinch of red pepper flakes for a spicy kick. Stir in sautéed spinach or kale for added greens. Use the sauce as a dip for crusty bread or as a spread for sandwiches.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Meals
- Method: Roasting / Blender / Stovetop
- Cuisine: Mediterranean / Italian
FAQ
Can I use roasted cashews instead of raw ones?
It’s best to use raw cashews for a neutral, creamy base. Roasted cashews may alter the flavor and texture of the sauce.
How long does the sauce last in the fridge?
The sauce can be stored in an airtight container in the fridge for up to 5 days.
Can I freeze the sauce?
Yes! Freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Conclusion
This Roasted Red Pepper Cashew Cream Pasta is a must-try for anyone who loves creamy, flavorful dishes without the dairy. It’s easy to make, packed with nutrients, and endlessly versatile. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress. For more delicious ideas, follow me on Pinterest.