Creamy Roasted Red Pepper Pasta Recipe

I published this recipe for Creamy Roasted Red Pepper Pasta a few years ago after a seriously happy accident. I was trying to make a simple tomato sauce, but my pantry was bare. All I had were a few jarred red peppers, some garlic, and a desperate craving for comfort. If you love the flavor of roasted peppers, you must try my Roasted Red Pepper & Cajun Potato Soup for another cozy meal.

I threw it all in the blender with what I had, and what came out was pure magic. It was so velvety and rich, I couldn’t believe it wasn’t packed with cream. That “oops” moment became a weekly dinner staple in my house.

My secret for this recipe isn’t a fancy ingredient. It’s a simple act of patience: roasting your own peppers. I know the jarred ones are convenient, and you can absolutely use them. But taking those extra 20 minutes to char the skins yourself? It adds a smoky, sweet depth that you just can’t buy in a jar.

Recipe Overview

Cuisine: Italian-Inspired
Category: Main Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Why This Recipe is So Special

This dish feels indulgent but is secretly packed with good stuff. The sauce gets its incredible creaminess from blended nuts and starchy pasta water, not dairy.

That makes it a fantastic vegan option without any compromise. It’s also a brilliant way to eat your vitamins. Those red peppers are loaded with Vitamin C and A, making this a meal that truly loves you back.

I love this technique because it turns a few humble vegetables into a restaurant-worthy sauce. It’s proof that the best cooking often comes from using what you have and trusting your blender. This same principle of blending creates the luxurious texture in my roasted red pepper and Cajun potato soup recipe.

The Full Ingredient List

Gathering everything before you start is my number one rule for stress-free cooking. Here’s what you’ll need to make this sunny, flavorful pasta.

3 large red bell peppers
1/2 cup raw cashews (for soaking)
12 oz pasta (like rigatoni or fettuccine)
3 cloves garlic, peeled
1 small yellow onion, roughly chopped
2 tbsp olive oil, plus more for drizzling
1/2 cup vegetable broth
2 tbsp nutritional yeast (for a cheesy flavor)
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil, for garnish

My Step-by-Step Method

Don’t let the steps fool you—this process is simple and so satisfying. Just follow along with me.

First, soak your cashews in very hot water for at least 20 minutes. This softens them up so they blend into a dreamy, smooth cream.
While they soak, roast your veggies. Turn your oven broiler to high. Place the whole red peppers and garlic cloves on a baking sheet. Drizzle with oil and broil for 15-20 minutes, turning occasionally, until the pepper skins are blackened and blistered.
Pull the tray out and immediately cover the peppers with a bowl or place them in a sealed container. Let them steam for 10 minutes. This makes peeling the skins off incredibly easy.
Once cool, peel the peppers, remove the stems and seeds, and roughly chop them.
Cook your pasta in a large pot of salted water. Right before draining, scoop out about 1 cup of the starchy pasta water. This is liquid gold for your sauce!
Now, make the magic happen. Drain the cashews and add them to your blender with the roasted peppers, garlic, onion, vegetable broth, nutritional yeast, smoked paprika, and red pepper flakes.
Blend on high for a full 1-2 minutes until the sauce is completely smooth and creamy. Taste it and season well with salt and black pepper.
Pour the sauce into a large skillet over medium heat. Let it warm through for 2-3 minutes. If it seems too thick, add a splash of that reserved pasta water to loosen it up.
Add your drained pasta to the skillet and toss until every piece is beautifully coated. Add more pasta water as needed to get the perfect silky consistency.
Serve immediately, topped with fresh basil, an extra crack of pepper, and a final drizzle of good olive oil.

My Top Tips for Success

Soak those cashews well. If you’re in a rush, pour boiling water over them and let them sit while you prep everything else. A high-speed blender also helps get them super smooth.
Don’t skip the pasta water! The starch in it binds with the sauce and helps it cling to the pasta. It’s the key to a cohesive dish.
For a deeper flavor, you can roast the onion with the peppers and garlic. It adds another layer of sweetness that’s just wonderful.
If you want to use jarred roasted red peppers for speed, that’s okay! Just drain and rinse them well to remove any briny taste. You’ll need about 1.5 cups.

Common Mistakes to Avoid

I’ve made these myself, so learn from my kitchen mishaps!

Not blending long enough. A gritty sauce means the nuts and peppers need more time. Blend until it’s completely velvety. Be patient with your machine.

Forgetting to save the pasta water. This is the most common one! That starchy water is your sauce’s best friend. It fixes a sauce that’s too thick or broken. Always save a cup.

Underseasoning the sauce. Blended sauces often need a generous hand with salt and spices. Taste it straight from the blender and adjust. Remember, it will dilute slightly when mixed with the pasta.

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 vitamin-rich meal, especially from those beautiful red peppers!

FREQUENTLY ASKED QUESTIONS

Can I make this sauce ahead of time?

Absolutely! The sauce keeps beautifully in the fridge for up to 4 days. Just store it in a sealed container. You may need to thin it with a little water or broth when you reheat it.

I don’t have a high-speed blender. Will a regular one work?

It can, but you’ll need to blend longer to get it smooth. Make sure your cashews are very soft from soaking. You might also need to add a touch more liquid to help the blades move everything around.

What’s a good substitute for cashews?

For a nut-free version, try raw sunflower seeds (soaked the same way) or a 1/2 cup of canned white beans, like cannellini. They both add great creaminess and body.