Roasted Red Pepper Cashew Cream Pasta : Vegan & Dairy-Free

If you’re craving a creamy, comforting pasta dish that’s completely dairy-free, this Roasted Red Pepper Cashew Cream Pasta is perfect for you! Made with blended cashews and roasted red peppers, it’s rich, velvety, and packed with flavor.

Cashews provide a smooth, luscious texture, while roasted red peppers add a subtle sweetness and depth. The best part? This recipe is completely vegan, gluten-free adaptable, and packed with wholesome ingredients.

In just 30 minutes, you can enjoy a gourmet-style pasta dish that’s not only easy to make but also nourishing. Perfect for a weeknight meal or a special dinner, this creamy pasta is bound to be a new favorite.

Why You Will Love Making This Recipe

Ultra Creamy & Dairy-Free. The cashews create a silky sauce without the need for cream.
Quick & Easy. Ready in just 30 minutes.
Vegan & Gluten-Free Friendly. Easily adaptable to various dietary needs.
Packed with Flavor. Roasted red peppers add a sweet, smoky taste.
Nutritious & Satisfying. Cashews provide plant-based protein and healthy fats.
Customizable. Add veggies, spices, or protein to make it your own.

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Ingredients:

8 oz pasta (penne, fettuccine, or spaghetti)
1 cup raw cashews (soaked in hot water for 10 minutes)
1 cup roasted red peppers (jarred or homemade)
2 cloves garlic, minced
1 tbsp olive oil
1/2 cup vegetable broth or water
1 tbsp lemon juice
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Fresh basil & red pepper flakes (for garnish, optional)

Equipment Used:

Large pot
Blender or food processor
Skillet
Strainer

Directions & Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

2. Make the Cashew Cream Sauce:

Drain the soaked cashews and add them to a blender.
Add roasted red peppers, garlic, olive oil, vegetable broth, lemon juice, smoked paprika, salt, and black pepper.

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Blend until smooth and creamy. If needed, add more broth to adjust consistency.

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3. Combine Everything:

In a skillet, add the cooked pasta and pour the cashew cream sauce over it.
Toss well until the pasta is evenly coated.
Cook for 1-2 minutes on low heat, stirring constantly.

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4. Serve & Enjoy!

Garnish with fresh basil and red pepper flakes.
Serve warm and enjoy!

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Nutritional Information

Per serving:

Calories: 420
Protein: 14g
Carbohydrates: 52g
Fat: 18g
Fiber: 6g
Sodium: 350mg

This roasted red pepper cashew cream pasta is rich in healthy fats, fiber, and plant-based protein. Cashews provide essential minerals, while red peppers are packed with vitamin C and antioxidants. Enjoy a creamy pasta without the guilt!

Prep Time and Cook Time:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations:

Spicy Kick: Add extra red pepper flakes or chili powder.
Protein Boost: Stir in chickpeas, tofu, or grilled mushrooms.
Extra Veggies: Mix in spinach, zucchini, or roasted tomatoes.
Nut-Free Alternative: Use sunflower seeds or silken tofu instead of cashews.

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! Store the sauce separately in an airtight container in the fridge for up to 4 days. Reheat and mix with freshly cooked pasta.

2. Can I freeze the cashew cream sauce?

Absolutely! Freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.

3. What if I don’t have a blender?

A food processor works great too! Just blend until smooth.

Pro Tips By Lyndy

Use high-quality roasted red peppers for the best flavor.
Soak cashews well for a smoother, creamier sauce.
Adjust consistency with pasta water—add more for a thinner sauce.
Garnish with fresh basil for extra flavor and freshness.

Serving Suggestions

Serve with a side of garlic bread or a fresh salad.
Pair with roasted vegetables or grilled tofu.
Enjoy with a glass of white wine or iced herbal tea.