Go Back
+ servings
Rigatoni pasta with Roasted Red Pepper sauce topped with vegan parmesan and fresh basil.

Roasted Red Pepper Pasta

A creamy and delicious pasta made with simple ingredients in under 25 minutes!
5 from 21 votes
Print Pin
Course: Main Course
Cuisine: Italian
Keyword: vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Steph

Equipment

  • 1 Large Pot
  • 1 Medium Frying Pan
  • 1 Blender

Ingredients

  • 1 package pasta of your choice
  • 1/2 cup raw unsalted cashews
  • 1 tablespoon extra virgin olive oil (or your preferred oil)
  • 1 small yellow onion roughly chopped
  • 4 cloves garlic minced
  • 1 cup roasted red pepper (from a jar)
  • 1 cup unsweetened coconut milk
  • 1 teaspoon dried basil
  • 2 tablespoons vegan parmesan
  • salt & pepper to taste

Toppings

  • fresh basil optional for serving
  • vegan parmesan optional for serving
  • crushed red pepper optional for serving

Instructions

  • Start off by boiling water in a large pot to cook your pasta. When the water starts to boil add salt and cook pasta according to package instructions. Set pasta aside until sauce is ready.
  • Add cashews to a blender with hot water and cover with the lid. Let the cashews sit in the hot water while you prepare the sauce. This will help soften the cashews to ensure an extra creamy sauce!
  • Heat a medium pan over medium heat. When the pan is hot add the extra virgin olive oil followed by the onion. Cook the onion for 3 to 4 minutes until soft and translucent.
  • Add minced garlic to the pan and cook for a minute before adding the roasted red pepper. Cook for an additional 3 - 4 minutes.
  • Add the unsweetened coconut milk and dried basil to the pan. Cook for 4 - 5 minutes until everything is well combined and the coconut milk begins to turn golden.
  • Drain the water from the blender and leave softened cashews in the blender. Add the roasted red pepper & onion mixture from the pan to the blender along with vegan parmesan cheese. Add salt & pepper to taste. Blend on high for 30 second to a minute until everything is well blended and the sauce is smooth.
  • Combine sauce and pasta and mix well to combine. Serve topped with vegan parmesan, fresh basil and/or crushed red pepper.

Notes

  • This sauce drys out in the fridge and is best eaten fresh. If you are saving leftovers add a bit of unsweetened coconut milk when reheating and mix to bring back the creaminess!