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Amazing 45-Min Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta
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Create a vibrant and silky Creamy Roasted Red Pepper Pasta. This recipe delivers bold, sweet pepper flavor and a smooth texture, making a gourmet vegetarian meal.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 pound pasta (e.g., penne, rigatoni)
  • 1/2 cup raw cashews (soaked in hot water for 30 minutes)
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 cup reserved pasta water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: pinch of red pepper flakes

Instructions

  1. Roast the red peppers: Place peppers directly over a gas flame or under a high broiler, turning until the skin is completely blackened. Place them in a bowl covered with plastic wrap for 10 minutes to steam. Peel the skins off, remove seeds and stems, and set the flesh aside.
  2. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water.
  3. While the pasta cooks, make the sauce. Drain the soaked cashews.
  4. In a high-speed blender, combine the roasted red pepper flesh, drained cashews, garlic, nutritional yeast, olive oil, salt, and pepper.
  5. Blend until completely smooth. If the sauce is too thick, slowly add the reserved pasta water until you reach a creamy, silky consistency. Taste and adjust seasoning.
  6. Drain the pasta and return it to the pot. Pour the roasted red pepper sauce over the pasta.
  7. Toss gently over low heat for 1-2 minutes until every piece is coated. Serve immediately.

Notes

  • Soaking the cashews is key for achieving a perfectly smooth, dairy-free creaminess.
  • Don’t skip reserving the pasta water; its starch helps the sauce adhere beautifully to the pasta.
  • For extra depth, briefly sauté the garlic in olive oil before blending.

Nutrition

Find it online: https://flavorvista.com/creamy-roasted-red-pepper-pasta/