Roasted Red Pepper Pasta with Creamy Cashew Sauce Recipe
This Roasted Red Pepper Pasta recipe features sweet, smoky roasted red peppers blended into a creamy sauce that coats tender penne pasta. With a simple combination of roasted red peppers, onions, garlic, and seasonings, this dish offers a deliciously vibrant flavor perfect for a comforting weeknight meal. The sauce is made creamy with cashew milk and finished with parmesan or nutritional yeast for a rich, satisfying bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Peppers & Aromatics:
- 3 medium (420 g) red peppers, cut into large slices
- 1 medium (230 g) sweet white onion, cut into wedges
- 8 garlic cloves
- Olive oil for roasting
- Kosher salt for roasting
Other Ingredients:
- 10 oz (255 g) penne rigate or any tube-shaped pasta
- 1 tbsp butter or olive oil
- 1/2 cup (110 ml) cashew milk or any creamy milk
- 1/4 cup (45 ml) reserved pasta water
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes*
- 1 tsp kosher salt, plus more as needed**
- Finely grated parmesan or nutritional yeast for serving
Instructions
- Roast the peppers and aromatics: Preheat the oven to 450°F (232°C) and line a medium baking sheet with parchment paper for easier cleanup. Spread the red peppers, onion wedges, and garlic cloves on the sheet pan, drizzle generously with olive oil and sprinkle with kosher salt, then toss to coat evenly. Roast in the oven for 25-30 minutes, or until the peppers and onions develop slight charring, which enhances their sweetness and flavor.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Before draining, reserve 1/4 cup (45 ml) of the pasta cooking water. Drain the pasta, return it to the pot, stir in the butter or olive oil to coat, and cover to keep warm.
- Prepare the sauce: Transfer the roasted peppers, onions, garlic, and any pan juices into a high-powered blender. Add the cashew milk, reserved pasta water, tomato paste, dried oregano, red pepper flakes, and kosher salt. Blend on low speed for 30 seconds to start combining, then increase to medium speed and blend until the sauce is smooth and creamy, about 2-3 minutes total.
- Toss pasta with sauce and serve: Pour the creamy roasted red pepper sauce over the pot of coated pasta. Set the pot over medium-low heat and gently stir the pasta to help the sauce cling evenly, warming the mixture for about 3-4 minutes. Taste and adjust salt if needed. Serve immediately with a generous handful of finely grated parmesan cheese or nutritional yeast on top.
Notes
- The red pepper flakes add heat to the sauce; if you prefer a milder spice level, reduce to 1/2 teaspoon.
- I used a total of 2 teaspoons kosher salt between roasting and seasoning the sauce, but adjust according to your taste preference.
Keywords: roasted red pepper pasta, creamy pasta sauce, vegetarian pasta, easy pasta recipe, roasted vegetables sauce