I stumbled upon this recipe when I was searching for a creamy pasta sauce that didn’t rely on heavy cream or cheese. The combination of roasted veggies and blended nuts creates a rich texture that completely transformed my weeknight dinner routine.
This red pepper cashew pasta is now one of my favorite meals because it feels indulgent while being packed with wholesome ingredients. It satisfies that craving for comfort food without leaving you feeling weighed down afterwards.
What Makes This Red Pepper Cashew Pasta So Special
The magic of this dish lies in how the roasted cauliflower adds a deep, nutty flavor that complements the sauce perfectly. You get a wonderful contrast of textures between the tender pasta and the caramelized vegetables in every bite.
I also appreciate that the sauce comes together in a blender in just seconds while the pasta cooks on the stove. This streamlined process means you can have a wholesome, homemade meal on the table with very little active effort.
Leftovers reheat beautifully, making this recipe a fantastic option for meal prepping lunches for the busy week ahead. The flavors of the red pepper cashew pasta actually seem to meld and improve after sitting in the fridge overnight.
If this dish hit the spot, you’ll want to try my cozy white lasagna soup recipe next, plus the zesty Thai coconut red lentil soup recipe delivers the same bold flavors. Both options bring that comforting warmth to your table without complicated steps.
Everything You Need for Perfect Red Pepper Cashew Pasta
Here are the simple ingredients you’ll need to gather from your pantry:
- Cashews: Use raw cashews for the smoothest texture when blended.
- Roasted Red Peppers: A jar of drained roasted peppers gives the sauce its signature smoky flavor and vibrant color.
- Pasta Sauce: Choose your favorite jarred marinara or arrabbiata sauce to form the base.
- Whole Wheat Pasta: Penne or rotini works best to hold onto the thick, creamy sauce.
- Cauliflower: Two heads cut into florets will roast down to sweet, caramelized perfection.
- Olive Oil: Essential for roasting the cauliflower until it gets those crispy golden edges.
- Salt: Enhances the natural flavors of the vegetables and nuts.
My Method for Red Pepper Cashew Pasta
Let’s get cooking with these simple steps:
- Preheat your oven to 425 degrees Fahrenheit and arrange the cauliflower florets on a large baking sheet. Drizzle them generously with olive oil and sprinkle with salt, then roast for about 30 minutes until they are tender and showing nice deep brown spots.
- While the vegetables are roasting, combine the cashews, water, salt, jarred pasta sauce, and drained roasted red peppers in a high-powered blender. Blend everything on high speed until the mixture transforms into a completely smooth, velvety orange-red sauce with no gritty bits remaining.
- Boil the whole wheat pasta in a large pot of salted water according to the package directions until it reaches al dente texture. Drain the water, then return the pasta to the pot and toss it with your desired amount of sauce and the roasted cauliflower before serving hot.
Pro Tips for Red Pepper Cashew Pasta
If you do not have a high-powered blender, I recommend soaking your cashews in very hot water for at least an hour before blending. This softens the nuts significantly and ensures your red pepper cashew pasta sauce turns out silky smooth instead of grainy.
I always save a little bit of the starchy pasta water just before draining the noodles. If you find the sauce becomes too thick once mixed with the pasta, a splash of this water helps loosen it up to the perfect consistency.
Feel free to adjust the heat level by adding a pinch of red pepper flakes to the blender or using a spicy arrabbiata sauce as your base. This adds a lovely kick that cuts through the richness of the creamy cashew mixture.
How to Serve This Red Pepper Cashew Pasta
I love serving this hearty dish alongside a crisp green salad with a bright lemon vinaigrette to balance the richness. The fresh crunch of the greens provides a nice contrast to the soft pasta and creamy sauce.
For an extra pop of color and flavor, top each bowl with fresh chopped parsley or basil right before bringing it to the table. A sprinkle of nutritional yeast can also add a cheesy flavor profile if you want to keep the red pepper cashew pasta fully vegan.
Don’t forget to follow me on Pinterest for more cozy recipe inspiration.
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Red Pepper Cashew Pasta
- Total Time: 55 min
- Yield: 8 servings
- Diet: Vegan
Description
A creamy, vegan pasta dish featuring a rich sauce made from cashews and roasted red peppers, tossed with roasted cauliflower and whole wheat noodles.
Ingredients
- 1 lb whole wheat penne pasta
- 2 heads cauliflower, cut into florets
- 2 tbsp olive oil
- 25 oz jar pasta sauce (marinara or arrabbiata)
- 3/4 cup raw cashews
- 16 oz jar roasted red peppers, drained
- 3/4 cup water
- 1 tsp salt
- Fresh greens for garnish (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit and arrange the cauliflower florets on a large baking sheet. Drizzle them generously with olive oil and sprinkle with salt, then roast for about 30 minutes until they are tender and showing nice deep brown spots.
- While the vegetables are roasting, combine the cashews, water, salt, jarred pasta sauce, and drained roasted red peppers in a high-powered blender. Blend everything on high speed until the mixture transforms into a completely smooth, velvety orange-red sauce with no gritty bits remaining.
- Boil the whole wheat pasta in a large pot of salted water according to the package directions until it reaches al dente texture. Drain the water, then return the pasta to the pot and toss it with your desired amount of sauce and the roasted cauliflower before serving hot.
Notes
If using a standard blender, soak cashews in hot water for 1 hour before blending to ensure smoothness.
- Prep Time: 20 min
- None:
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: red pepper cashew pasta, vegan pasta recipe, creamy dairy-free pasta, roasted cauliflower pasta, healthy dinner