Go Back

Vegan Roasted Red Pepper Pasta

A creamy, flavorful pasta dish featuring a luscious roasted red pepper sauce that's perfect for quick weeknight dinners and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 oz pasta of choice The base for your dish, providing structure and satisfaction.
  • 2 tbsp extra virgin olive oil Adds richness and helps to sauté the vegetables.
  • 1 medium onion Provides a sweet and savory depth of flavor.
  • 3 cloves garlic Enhances the dish with aromatic and pungent notes.
  • 2 cups roasted red peppers Creates the creamy red pepper sauce, rich in flavor.
  • 1 cup vegetable broth Adds moisture and a savory quality to the sauce.
  • 1 cup raw cashews Contributes creaminess and a nutty flavor, making the sauce thick.
  • 1/4 cup nutritional yeast Offers a cheesy flavor while keeping it vegan.
  • 2 tbsp tomato paste Deepens the flavor profile of the sauce.
  • 1 tbsp cornstarch Acts as a thickener for the sauce, giving it the perfect texture.
  • 1 tbsp Italian seasoning Blends herbs that enrich the overall flavor of the dish.
  • 1 tsp salt Enhances and balances the flavors in the sauce.
  • 1/2 tsp red pepper flakes Adds a hint of heat to the dish, adjustable to taste.
  • 1/4 cup fresh parsley For serving, adds brightness and a fresh finish.
  • 1/4 cup Vegan parmesan A sprinkle on top adds a nutty and cheesy element.

Method
 

Preparation
  1. Cook the pasta according to package instructions, slightly undercooking it. Drain and set aside.
Cooking the Sauce
  1. Warm a pan over medium-low heat and add olive oil, onion, garlic, and roasted red peppers. Sauté for 5 minutes, then remove from heat.
  2. In a blender, combine the sautéed mixture, vegetable broth, cashews, nutritional yeast, tomato paste, cornstarch, Italian seasoning, salt, and red pepper flakes. Blend until smooth and creamy.
  3. Transfer the cooked pasta back into the pot, pour the sauce on top, and toss over medium heat until warm. The sauce will thicken as it cooks.
Serving
  1. Serve garnished with vegan parmesan, fresh parsley, and red pepper flakes.

Notes

For extra creaminess, soak cashews in water for a few hours before blending. Adjust sauce thickness with additional vegetable broth as needed. Use high-quality roasted red peppers for the best flavor.