Name: Roasted Red Pepper Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 16 ounces pasta of choice; 2 large red bell peppers; 1 large red onion; 4 large cloves garlic; 2 tablespoons olive oil; ½ cup raw cashews; ¾ – 1 cup plain unsweetened almond milk or other milk; 1 tablespoon tapioca starch; ¼ cup parmesan or nutritional yeast; 1 tablespoon tomato paste; ½ teaspoon red pepper flakes; ¼ cup fresh basil; 1 teaspoon salt or to taste; ¼ teaspoon black pepper

Jump to Recipe· 4.2 from 51 reviews

If you’ve been searching for a vibrant and comforting dish that’s as wholesome as it is indulgent, look no further than this Roasted Red Pepper Pasta Recipe. Bursting with the natural sweetness of roasted peppers and enriched by a creamy, dairy-free sauce made from cashews, this pasta perfectly balances flavor, texture, and color. It’s a wonderful option whether you follow a vegan, gluten-free lifestyle or simply want a delicious meal packed with fresh ingredients. The beauty of this dish lies in its simplicity—fresh roasted veggies come together with easy pantry staples to create something truly special and satisfying.

Ingredients You’ll Need

The image shows a black baking tray on a white marbled surface holding several ingredients arranged neatly. At the top left, two bright red bell peppers sit side by side. To the right, a whole purple onion and three garlic cloves rest near a small white bowl of golden yellow oil. Below the oil, a clear glass cup holds white liquid, and next to it is a small white bowl filled with white powder. On the left side of the tray, a large white bowl is filled with pale beige cashew nuts. Below this, there are three small white bowls: the left one contains yellow flakes, the middle one has red paste, and the right one holds fresh green basil leaves. In the center of the tray, a tiny glass container shows a mix of crushed red chili flakes and salt, all set on the clean black tray surface. Photo taken with an iphone --ar 4:5 --v 7

Getting started with the Roasted Red Pepper Pasta Recipe is a breeze because you only need simple, basic ingredients that are easy to find but each one is thoughtfully chosen. From the sweetness of red bell peppers and the silky texture cashews bring, to the zesty hints of garlic and herbs, every element plays a crucial role in making this dish so memorable.

16 ounces pasta of choice: Feel free to pick your favorite gluten-free or regular pasta to suit your taste and dietary needs.
2 large red bell peppers: These are the star veggies, offering sweetness and vibrant color once roasted.
1 large red onion: Adds a deep, savory note that complements the peppers perfectly.
4 large cloves garlic: Garlic lends a wonderful aroma and punch of flavor.
2 tablespoons olive oil: Used for roasting, adding richness and helping caramelize the veggies.
½ cup raw cashews: The secret to a creamy, luscious sauce without dairy.
¾ to 1 cup plain unsweetened almond milk: Or any plant-based milk, it helps thin the sauce to just the right consistency.
1 tablespoon tapioca starch: This acts as a thickener, giving the sauce a silky texture.
¼ cup parmesan or nutritional yeast: Brings a salty, cheesy flavor whether you want it vegan or not.
1 tablespoon tomato paste: Adds depth and subtle acidity to the sauce.
½ teaspoon red pepper flakes: For a gentle kick that wakes up the flavors.
¼ cup fresh basil: Fresh herbs brighten the dish and give it a lovely aromatic finish.
1 teaspoon salt: To enhance the natural flavors, seasoned to taste.
¼ teaspoon black pepper: Adds subtle warmth and complexity.

How to Make Roasted Red Pepper Pasta Recipe

Step 1: Soak the Cashews

Begin by placing the raw cashews in a bowl and covering them with boiling water. Let them soak while you prepare the vegetables. This step is essential to achieve that luxuriously creamy sauce texture. If you find cashews tricky to soften, boiling them for 20 minutes in a pot can be a game changer without needing to rush the recipe.

Step 2: Roast the Vegetables

Preheat your oven to 350 degrees Fahrenheit. Peel the garlic, and chop the red onion and red bell peppers into large chunks—keeping them big makes roasting easier and helps retain some texture. Spread the pieces evenly on a baking sheet lined with parchment paper or a silicone mat, drizzle with olive oil, and roast for about 30 minutes until they are tender and starting to caramelize, releasing their natural sweetness.

Step 3: Cook the Pasta

While your vegetables are roasting, cook your chosen pasta according to the package instructions. Cooking it al dente is ideal because it will have just the right bite to hold up when mixed with the creamy roasted red pepper sauce.

Step 4: Blend the Sauce

Once the roasted veggies are done, drain the cashews and add them to your high-speed blender along with all the roasted vegetables and remaining ingredients: almond milk (starting with ¾ cup and adding more to reach your preferred consistency), tapioca starch, tomato paste, parmesan or nutritional yeast, red pepper flakes, fresh basil, salt, and pepper. Blend until the sauce is completely smooth and silky. The bright red color and rich flavor will make your kitchen smell incredible!

Step 5: Combine and Serve

Pour the creamy roasted red pepper sauce over the hot cooked pasta and gently stir until every strand or piece is coated in luscious flavor. This is when your Roasted Red Pepper Pasta Recipe really comes to life—rich, bright, and comforting all at once.

How to Serve Roasted Red Pepper Pasta Recipe

The image shows a white bowl filled with noodles coated in a creamy orange sauce, twisted into small nests. The noodles are sprinkled with small white crumbs and red chili flakes, adding texture and color contrast. On top, there are small pieces of fresh green herbs scattered, giving a fresh look. The bowl sits on a white marbled surface with a few chili flakes and herb pieces around it. In the blurred background, there are small white bowls with colorful spices and green ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves sprinkled right before serving add an herbal brightness that complements the sauce beautifully. You can also add a light drizzle of high-quality olive oil or a handful of toasted pine nuts for a delightful crunch and extra depth.

Side Dishes

This pasta pairs wonderfully with a crisp green salad tossed with a lemony vinaigrette or a side of roasted vegetables for an extra boost of nutrients and texture contrast. Garlic bread (or gluten-free toast) works like a charm for soaking up any leftover sauce on the plate.

Creative Ways to Present

For a fun twist, serve the Roasted Red Pepper Pasta Recipe in individual small bowls topped with edible flowers or finely chopped fresh herbs. You could also transform it into a baked pasta casserole by mixing in some additional vegan cheese and baking until bubbly and golden on top.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Roasted Red Pepper Pasta Recipe in an airtight container in the refrigerator for up to 3 days. It tastes great cold or warmed up, making it perfect for quick lunches or easy dinners.

Freezing

This pasta freezes well for up to 2 months. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. The sauce maintains its creamy texture impressively well after freezing.

Reheating

Reheat gently on the stove over low heat or in the microwave with a splash of plant-based milk or water to loosen the sauce, stirring frequently to keep it smooth and prevent sticking.

FAQs

Can I use other nuts instead of cashews for the sauce?

While cashews are best for their creamy texture and neutral flavor, some people experiment with soaked almonds or macadamia nuts. Keep in mind that substitutions might slightly alter the taste and consistency.

Is this Roasted Red Pepper Pasta Recipe suitable for gluten-free diets?

Absolutely! Just use gluten-free pasta, and the rest of the ingredients are naturally gluten-free, making it a perfect choice for those avoiding gluten.

Can I make this recipe nut-free?

If you need to avoid nuts, you can try substituting the cashews with a creamy vegetable base like cauliflower or white beans, but expect a different texture. The sauce won’t be quite as rich but still flavorful.

How spicy is this dish?

The red pepper flakes add a gentle warmth without overpowering the dish. You can easily adjust the amount to suit your personal spice tolerance.

Can I prepare the sauce in advance?

Yes! The sauce can be made a day ahead and stored in the refrigerator. Give it a good stir before adding to freshly cooked pasta to enjoy maximum freshness.

Final Thoughts

This Roasted Red Pepper Pasta Recipe has quickly become one of my favorite go-to meals because it’s so full of flavor yet wonderfully simple to make. Whether you’re cooking for a weeknight family dinner or impressing friends with a vegan-friendly dish, this recipe offers comfort and color with every bite. Give it a try—you might just find your new favorite pasta!