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Vegan Roasted Red Pepper Pasta

A creamy, rich, and flavorful pasta dish featuring a roasted red pepper sauce that's perfect for plant-based diets and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz pasta of choice The base of the dish, providing the hearty texture.
  • 2 tbsp extra virgin olive oil Adds richness and flavor when sautéing.
  • 1 medium onion Aids in creating a savory foundation for the sauce.
  • 4 cloves garlic Enhances the dish with aromatic and robust flavor.
  • 2 cups roasted red peppers The star ingredient, offering sweetness and depth.
  • 1 cup vegetable broth Provides liquid and a savory background to the sauce.
  • 1 cup raw cashews Contributes to a creamy texture without dairy.
  • 2 tbsp nutritional yeast Adds a cheesy flavor without the use of dairy.
  • 2 tbsp tomato paste Intensifies the sauce flavor, giving it richness.
  • 1 tbsp cornstarch Used to thicken the sauce, ensuring it clings to the pasta.
  • 1 tsp Italian seasoning A blend of spices that enhance the overall flavor.
  • to taste salt Balances the flavors in the dish.
  • 1/4 tsp red pepper flakes Adds heat to the sauce if desired.
  • to garnish Fresh parsley For serving, adding freshness and color.
  • 1/4 cup vegan parmesan A savory topping option to enhance flavor.

Method
 

Preparation
  1. Cook the pasta. Follow package instructions, slightly undercooking by about 1 minute.
  2. Drain and rinse the pasta under cold water to stop cooking.
  3. In a pan over medium-low heat, add olive oil, diced onion, minced garlic, and chopped roasted red peppers, and sauté for 5 minutes.
Cooking
  1. In a blender, combine the sautéed mixture with vegetable broth, cashews, nutritional yeast, tomato paste, cornstarch, Italian seasoning, salt, and red pepper flakes, blending until smooth.
  2. In the pot or skillet with the cooked pasta, pour the sauce over and toss together over medium heat until warmed and the sauce thickens.
Serving
  1. Serve warm, garnished with vegan parmesan, fresh parsley, and additional red pepper flakes if desired.

Notes

This dish can be meal prepped easily. Store the sauce and pasta separately to maintain texture. Leftovers can be refrigerated for up to 3 days or frozen for later use. Reheat with vegetable broth to maintain creaminess.