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4.94 from 16 votes
by Carrie Walderlast updated June 18, 2021
This post may contain affiliate links. Please see my disclosure policy.
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.
Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!
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!
Vitamix Blender
I usethis Vitamixalmost every day. I bought it about 7 years ago and it still functions perfectly. It makes a super smooth and creamy sauce, smoothie, or soup in seconds!
Recipe Modifications
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 ofiron, 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
- Tempeh Tomato Sauce Pasta
Did you give thisRoasted Red Pepper Cashew Cream Pastaa try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!
Get the Recipe:Roasted Red Pepper Cashew Cream Pasta (Vegan)
This vegan/dairy-free Roasted Red Pepper Cashew Cream Pasta is super quick and easy to make, nutrient-dense, and deliciously creamy!
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Print Pin
4.94 from 16 votes
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Ingredients
- 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
Instructions
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!
Notes
*If you do not have a high-speed blender, 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!
*If you’ve made more sauce than needed, or if you intentionally want leftovers, I would advise only mixing the amount of pasta/sauce you’re going to immediately eat. Otherwise, too much of the sauce will absorb into the pasta and it’ll no longer be creamy. Instead, store leftover sauce in an air-tight glass container in the fridge. Both the pasta and sauce can be reheated in the microwave and mixed together right before eating!
*This sauce doesn’t only have to be used for pasta – try adding it to grain bowls or over toast!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: cashews, dairy free, pasta, pepper, vegan
Author: Carrie Walder
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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This post may contain affiliate links. Please see my disclosure policy.
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originally published May 21, 2019 — last updated June 18, 2021
32 comments Leave a Comment »
4.94 from 16 votes (6 ratings without comment)
Leave a Comment & Rate this Recipe
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Vivi — Reply
I tried out the reciPe But Didn’t blenD the ingredients long enough. As Result The sAuce had a weird textUre. The taste was okay but i still was longing for the grEamy taste that actual grEam Gives.
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Carrie Walder — Reply
Hi Vivi,
I’m sorry to hear that! As you mentioned, perhaps the sauce needed to be blended longer. Sometimes the type of blender may make a difference as well. I use a high-powered Vitamix and it comes out super smooth and creamy in under a minute (as you can see from the pictures!) With another blender, you may need to soak the cashews overnight or at least for a few hours before using them. I didn’t realize that was the case as I don’t own a different blender, but I will update the recipe to reflect that.
Carrie
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Pingback: Roasted Red Pepper Sauce with Gluten Free Pasta – Becca Fox
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Sarah — Reply
Hello 🙂 instEad of a blender can I use a food processor to make the sauce?
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Carrie Walder — Reply
Hi Sarah! I just switched web hosts yesterday and our last comments didn’t transfer over! Happy to hear that you enjoyed the recipe. Thanks for sharing that it needed the blender rather than just the food processor. I’m sure that will be helpful for other readers 🙂
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nadia gillies — Reply
This was so delicious And easy To make! The cashews made the sauce have a really nice creamy consistency which covered noodles perfectly. Followed the recipe as is and it made extra which is great because I love leftovers. This is the third recipe I’ve made from Walder Wellness And all 3 I will make again.-
Carrie Walder — Reply
Thank you so much for sharing, Nadia!! I’m so happy to hear you enjoyed it! Which were the other ones you tried?! <3
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Kelly —
Hi! So I havnt tried the cashew sauce , Yet! I love them. So I had 2 ?’s. ,one you probably get alot is, i have a can of salted roasted cashews. Can I use those for ?, Anything? And ,instead of draining pasta ,and adding water at end, wouldn’t it be better to use the pasta water? Altho I have not made This,it looks and sounds amazing. Thank you
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Carrie Walder —
Hi Kelly,
I haven’t tried it myself, but I think this recipe should work with roasted cashews! Otherwise there are lots of great uses for them – I love them in a trail mix (I have a post on how to make that at home) or added to salads or asian noodle bowls for an extra crunch!
You could totally use the pasta water instead – just make sure it’s boiling hot! That’s a great idea 🙂
I hope you enjoy it if you give it a try!!
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Leonie Seibold — Reply
Delicious!!!-
Carrie Walder — Reply
Thank you so much Leonie!!! So happy you enjoyed it <3
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Lauren — Reply
Really tasty recipe and great way to make a creamy vegan pasta. the sauce was a lot harder to make without a high speed blender But i would make again 🙂-
Carrie Walder — Reply
Hi Lauren,
Thank you so much for sharing your experience! I’m so happy to hear your enjoyed this one. I would recommend soaking the cashews for at least 4 hours (or overnight!) if you’re making this without a high-speed blender. It may help to get things a bit creamier. If you have a food processor, it should work in that too!!
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Jess — Reply
This was a nice creamy alternative to a cream based pasta! I love all things cashews! I did feel that the sauce lacked that oomph quality I expected it to have with the roasted peppers. Any suggestions on how to add a bit more umami or depth? Maybe soy sauce/tamari? Some heat with red peppers or a chipotle pepper? It needs something!
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Carrie Walder — Reply
Hi Jess,
Thanks so much for sharing your experience! While I personally haven’t tried those myself, I think they’re all excellent additions!! Perhaps a little miso paste if you’re looking for that umami flavour… or some chilli peppers or additional spices for a little heat. I’d love to know what you come up with!!
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Daisy — Reply
I found the same! I added a bit more salt and had a salad on the side with balsamic which helped 🙂-
Carrie Walder —
Thank you for the feedback and suggestions, Daisy! I hope you still enjoyed it. This is a really old recipe of mine from my early days of blogging (2019!), perhaps it needs a little bit of a re-test on my end 🙂
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V — Reply
One of my favorite recipes!I always make extra and eat leftovers the day after, and it’s just as good reheated as well as fresh☺️
Love from Norway❤️-
Carrie Walder — Reply
Aw thank you so much, V! So happy to hear you enjoy this one. Thanks for sharing! Sending love from Canada!!
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Elizabeth — Reply
This is the best vegan pasta recipe hands down.-
Carrie Walder — Reply
Omg thank you so much Elizabeth!!! That is quite the statement – I’m honoured haha! So glad you enjoy it 🙂
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Charlotte — Reply
Thank you so much for this recipe!I served this to some friends who included someone who often shys away from vegan food and cooking, and they loved it so much that now they’ve asked me to cook it with them so they can add it to their repertoire.
Your website it fantastic and I can’t wait to try some of your other recipes very soon.
I made a few changes to reflect what was in my fridge at the time – I omitted the thyme (as I didn’t have any) and soaked the cashews for a few hours too, just to make sure they were extra-creamy. I then served it with some cherry tomatoes on top which I had roasted with the peppers. -
Zainab — Reply
This was the perfect recipe for me and amongst the several I came across this seemed simple enough. After reading it, I went straight to my local grocery store and got the missing ingredients and made it the next day. The recipe is great for vegans although not a vegan myself, I enjoyed making it. I did add lemon juice and olive oil in the blender along with all the other ingredients and sprinkled garlic powder of fresh cooked pasta. I will definitely be re-making it.-
Carrie Walder — Reply
Hi Zainab! Thank you so much for sharing your experience – I’m so happy you enjoyed this recipe and love the additions you made! I too am not vegan, but sometimes it’s nice to have a plant-based option :). Thanks again!!
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laura d — Reply
This was my first time making a cashew cream sauce and it was a winner! So good. After reading the tips and comments I’m glad I used my blender instead of food processor, it worked well and blended the sauce perfectly. Your site is becoming a go-to for all meals, thank you for having such thoughtful, exciting and delicious recipes!!!-
Carrie Walder — Reply
Hi Laura! Aw thank you so much for the kind comment! I’m so happy to hear you enjoyed this recipe and that you’ve been enjoying others too!! Feel free to let me know if you have any recipe requests xx
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Zoey — Reply
Just made this recipe last night for the first time and WOW. Delicious! So creamy and so healthy, we loved it and will definitely be making it again soon. Also had it on a breakfast bowl this morning and froze leftovers to use later. Can’t wait to make it again!-
Carrie Walder — Reply
Hi Zoey! Thank you so much for sharing your experience! I’m so happy to hear you enjoyed this one, and LOVE that you used the leftovers on a breakfast bowl. What an awesome idea!!
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Hrecords — Reply
Can you make the sauce ahead of time and then reheat it when youre ready to cook the pasta?
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Carrie Walder — Reply
Hi Hannah! Yes you can definitely pre-make the sauce and reheat it when you’re ready to cook the pasta! Thanks so much for asking 🙂
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Kay — Reply
My husband and I love this recipe. Even better, my 10-month old baby really LOVES it, even just the sauce on its own. I just make sure to leave out the salt for her, and add it to my portion at the end.
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Carrie Walder — Reply
Hi Kay! Thanks so much for taking the time to leave a review – it’s so appreciated! So happy to hear that your husband AND 10-month old enjoy this one. What a fun way to get her veggies in :)!!
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