I published this recipe for Creamy Roasted Red Pepper Pasta a few years ago after a total kitchen disaster. I was trying to impress a friend who was coming over for dinner, and my original sauce idea just fell apart. It was too thin, too bland, and I was out of time. If you love the flavor of roasted peppers, you must try my Roasted Red Pepper & Cajun Potato Soup for another cozy meal.
In a panic, I grabbed a jar of roasted red peppers from the pantry and my trusty blender. I threw them in with what I had left: a splash of pasta water, some garlic, and a handful of nuts. I blended it all up, poured it over hot pasta, and crossed my fingers.
What came out was nothing short of magic. My friend took one bite, her eyes went wide, and she asked for the recipe. That’s when I knew I had stumbled onto something truly special. It was a creamy, dreamy sauce that felt indulgent but was secretly packed with good stuff.
I’ve made it a hundred times since, tweaking it here and there. The version I’m sharing with you today is the absolute best one. It’s my go-to for a quick, satisfying meal that always feels like a hug in a bowl.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Why This Recipe is So Special
This isn’t just another tomato sauce. The magic happens in the blender. Roasting the peppers and garlic first gives them a deep, sweet, smoky flavor you just can’t get from a jar.
Blending them while they’re still warm with raw cashews creates a sauce that is unbelievably creamy without a drop of dairy. It clings to every strand of pasta perfectly.
It’s also a vitamin-rich powerhouse. Those beautiful red peppers are full of vitamin C and A. You’re eating a bowl of vibrant, healthy vegetables, but it tastes like pure comfort food. For a different take on a creamy, veggie-packed dish, this roasted red pepper and potato soup is another favorite.
The Full Ingredient List
Gathering your ingredients is the first step to kitchen success. I like to have everything out on the counter before I start. It makes the whole process so much smoother.
- 3 large red bell peppers
- 4 cloves garlic, peeled
- 1/2 cup raw cashews (for soaking)
- 2 tbsp olive oil, divided
- 1/2 cup vegetable broth
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 12 oz pasta of choice (like rigatoni or fettuccine)
- Fresh basil, for garnish
My Step-by-Step Method
Follow these steps and you really can’t go wrong. I’ve done this so many times I could do it in my sleep, but I’ll walk you through every detail.
Creamy Roasted Red Pepper Pasta Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Creamy Roasted Red Pepper Pasta Recipe!
Nutrition Information
- First, soak your cashews. Cover them with very hot water and let them sit while you prepare everything else. This softens them up for a super smooth sauce.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the red peppers into large flat pieces. Remove the stems and seeds. Toss them and the whole garlic cloves with 1 tablespoon of olive oil on the baking sheet.
- Roast for 20-25 minutes until the peppers are soft and have some charred spots. This char is flavor gold. Let them cool for a few minutes.
- While the peppers roast, cook your pasta in a large pot of well-salted water. Save about 1 cup of the starchy pasta water before you drain it.
- Drain the soaked cashews. Add them to your blender with the warm roasted peppers and garlic, vegetable broth, nutritional yeast, tomato paste, smoked paprika, salt, and red pepper flakes.
- Blend on high for a full 1-2 minutes until the sauce is completely smooth and creamy. You shouldn’t see any tiny bits of cashew.
- In the same pot you cooked the pasta in, heat the remaining 1 tablespoon of olive oil over low heat. Pour in the beautiful orange-red sauce from the blender.
- Let it warm through for 2-3 minutes, stirring often. If it seems too thick, add a splash of the reserved pasta water to loosen it up.
- Add the drained pasta back to the pot and toss it thoroughly until every piece is coated in that luscious sauce. Serve immediately with fresh basil on top.
My Top Tips for Success
- Soak those cashews. Don’t skip this! Hot water for 20-30 minutes is perfect. It makes the difference between a smooth sauce and a gritty one.
- Get a good char on your peppers. Don’t be afraid of the black spots. They add a wonderful smoky depth that makes the sauce taste complex.
- Use the pasta water. That starchy liquid is your secret weapon for adjusting the sauce texture. It helps the sauce stick to the pasta beautifully.
- Blend, blend, blend. A high-powered blender is best, but even a regular one works if you let it run long enough. Patience is key for maximum creaminess.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to. Learning from them is how we all become better cooks!
- Not roasting the peppers long enough. If they’re not soft and slightly blackened, you won’t get that deep, sweet flavor. Trust the process and the timer.
- Adding cold sauce to hot pasta. Always warm the blended sauce in the pot for a few minutes first. This melds the flavors and makes sure your pasta dish is served hot, not lukewarm.
- Forgetting to salt the pasta water. Your pasta water should taste like the sea. This is your chance to season the pasta itself from the inside out. It’s a game-changer.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 68g
- Protein: 15g
- Fat: 15g
- Saturated Fat: 2.5g
- Fiber: 6g
- Sugar: 8g
- Vitamin C: 190% DV
- Vitamin A: 70% DV
*Approximate values per serving. This is a vegan option that’s naturally dairy-free.
FREQUENTLY ASKED QUESTIONS
Can I use jarred roasted red peppers instead?
You can in a pinch! Drain and rinse them well to remove the briny taste. The flavor won’t be as deep and smoky as home-roasted, but it will still be delicious and save you time.
I don’t have a high-speed blender. Will my regular one work?
Absolutely! Just soak your cashews a bit longer (up to an hour) and blend the sauce for extra time. Stop and scrape down the sides a few times to get everything perfectly smooth.
How do I store leftovers?
The sauce thickens a lot in the fridge. Store pasta and sauce separately if you can. To reheat, warm the sauce in a pan with a little water or plant-based milk to loosen it up, then toss with the pasta.
Leave a Reply! (I’d Love to Hear From You!)
This recipe came from a happy accident in my kitchen, and now I want to hear about your experience in yours! Did your family go back for seconds? Did you add your own twist with some spinach or vegan sausage? Tell me all about it in the comments below. Your stories and ratings make my day and help other home cooks just like you. If you’re looking for another creamy, set-it-and-forget-it dinner, my Creamy Spinach and Chicken Slow Cooker Pasta is a fantastic option. Happy blending!
