The BEST Creamy Roasted Red Pepper Pasta is just 20 minutes away and involves very little prep work, a blender, and some noodle boiling. That’s it! Quick sauté some cherry tomatoes for an optional topping if you’d like, but totally not necessary.
I’ve been playing around trying to find the perfect roasted red pepper sauce for pasta for a while now and I finally found A WINNER! This recipe has the most perfect texture and flavor, with lots of garlic and onion going on, a nice punch from the red peppers, creaminess from the blended cashews, and a tiny hint of sweetness from the coconut milk.
Use any kind of pasta you’d like. I opted for Pappardelle that we found at a market here in Minnesota. I just couldn’t say no to the friendliest man ever working the booth and I’m glad he convinced me to try these, along with their Barrel-Aged Balsamic Vinegar – that is holy-moly AMAZING!
How to Make The BEST Creamy Roasted Red Pepper Pasta Sauce
This sauce is SO EASY to make. Just sauté the minced garlic and shallot in a little olive oil over medium heat for about 2-3 minutes. Add those to a blender along with the roasted red peppers, coconut milk, cashews, veg stock, nutritional yeast, tomato paste, and sea salt. Blend on high until super creamy, about 1-2 minutes. Pour over cooked pasta or back into skillet and heat until hot!
How to Make Blistered Cherry Tomatoes
Blistered cherry tomatoes go so well with this pasta and they only take a few minutes to make on the stove. Just heat 1 tablespoon of olive oil in a skillet large enough so there’s space around each tomato. Once hot, add cherry tomatoes and quick toss to coat. Let them cook, undisturbed, for 2-3 minutes. Then stir and cook for another 2 minutes. Remove from heat and sprinkle with sea salt.
Almond Parmesan
Add a little cheesiness and crunch with our favorite almond parmesan. It’s super easy to make. Just pulse the following ingredients together in a blender or food processor until you get a parmesan-like texture:
- ½ Cup Raw Almonds
- 1 Tablespoon Nutritional Yeast
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Sea Salt
- 2 Teaspoons Miso Paste
- 1 Tablespoon Hemp Hearts
More Delicious Pasta Recipes:
Tempeh Bolognese with Kale Pesto and Almond Parmesan
8-Ingredient Vegan Hot Italian Sausage
One Pot Mediterranean Pasta with Tofu Feta
Mushroom Ravioli with Sun-Dried Tomato Sauce
The BEST Creamy Roasted Red Pepper Pasta
Ingredients
- 12 Ounces Pasta of Choice
- 1 tablespoon Olive Oil
- 4 Garlic Cloves Minced
- 1 Small Shallot Minced
- 2 Whole Roasted Red Peppers From a jar
- 1 Cup Vegetable Broth Or, 1 teaspoon no-chicken bouillon + 1 cup water
- 1 Cup Cashews
- ½ Cup Coconut Milk From a can
- 2 tablespoon Nutritional Yeast
- 1 tablespoon Tomato Paste
- ½ teaspoon Sea Salt
Blistered Cherry Tomatoes (Optional)
- 1 tablespoon Olive Oil
- 1 Pint Cherry Tomatoes
- ¼ teaspoon Sea Salt
Instructions
- Cook pasta according to package
- Sauté garlic and shallot in olive oil over medium heat for 2-3 minutes
- Add garlic, shallot, roasted red peppers, broth, cashews, coconut milk, nutritional yeast, tomato paste, and salt to a blender and blend on high for 1-2 minutes, or until creamy
Blistered Cherry Tomatoes
- Heat olive oil over medium-high heat in large enough skillet so there's enough room for space around each tomato
- Add tomatoes and quickly toss to coat in olive oil. Cook for 2-3 minutes without stirring. Stir and cook for another 2 minutes. Remove from heat and sprinkle with sea salt
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