A creamy roasted red pepper pasta that comes together in about the time it takes to boil the pasta.
Roasted Red Pepper Pasta
Dinner really doesn't get much easier, just boil, blend and stir. So if you're looking for a weeknight meal that's different from the usual pasta with marinara sauce, you'll want to give this roasted red pepper pasta a try.
The sauce is creamy without any cream or cheese, and almost all of the ingredients are pantry staples except for a bit of fresh basil, which you might already have growing in your backyard or on your windowsill.
Why You'll Love This Roasted Red Pepper Pasta
- It works with different types of pasta. I use chickpea or red lentil pasta to keep it gluten-free, but you can use whatever pasta you prefer.
- It comes together quickly. The sauce can be blended while the pasta cooks, so there isn't much waiting.
- It's a good pantry recipe. Keep roasted red peppers and cashews on hand and you have a dinner that doesn't require a long list of fresh ingredients.
- It's a little different from the usual tomato sauce. Roasted red peppers give the sauce a sweeter, more mellow flavor than a traditional marinara.
Ingredient Notes
Roasted Red Peppers - I use jarred roasted red peppers for this recipe, which is one of the reasons it comes together so quickly. Drain them well before adding them to the blender. You can also roast your own red peppers if you prefer, but there's no need to do so for this recipe.
Cashews - Raw cashews are blended with the roasted peppers to create the creamy base for the sauce. Soaking them first softens them so they blend into a smooth sauce.
Tomato Paste - A little tomato paste adds depth and rounds out the flavor of the roasted red peppers. Since you only need a small amount, this is a good recipe for using up that spoonful of tomato paste left in the refrigerator.
Fresh Basil - Fresh basil adds a bright, fresh note to the sauce.
Pasta -I use a chickpea based or red lentil pasta to keep this recipe gluten-free and add some extra protein and fiber. That said, the sauce works with any pasta, so use your favorite gluten-free pasta or regular wheat pasta if gluten isn't a concern.
How to Make Roasted Red Pepper Pasta
- Soak the Cashews - Place the raw cashews in a heatproof bowl and cover them with hot water. Let them soak for about 10 minutes, then drain and rinse. This quick soak softens the cashews so they blend into a smooth, creamy sauce.
- Cook the Pasta - Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve some of the pasta water before draining.
- Make the Roasted Red Pepper Sauce - While the pasta cooks, add the drained roasted red peppers, soaked cashews, tomato paste, garlic, olive oil and the remaining sauce ingredients to a blender. Blend until completely smooth and creamy.
- Combine the Pasta and Sauce - Return the drained pasta to the pot and add the roasted red pepper sauce. Stir over low heat until the pasta is well coated and the sauce is warmed through. If the sauce is thicker than you'd like, add a little of the reserved pasta water until it reaches the consistency you prefer.
- Finish with Basil - Stir in fresh basil or scatter it over the top just before serving.
Tips for the Best Roasted Red Pepper Pasta
Soak the cashews in hot water. Ten minutes is enough to soften them for blending, so there's no need to plan ahead with an overnight soak.
Reserve some pasta water. The starchy water is useful for loosening the sauce and helping it coat the pasta.
Blend the sauce until smooth. Give it enough time in the blender to fully break down the cashews. You want the finished sauce to be smooth and creamy.
Adjust the consistency as needed. The sauce will thicken as it sits. A splash of pasta water will loosen it without diluting the flavor.
Use the pasta you like. Chickpea and red lentil pasta are my choices for a gluten-free version, but there's no reason to limit the recipe to those options.
What to Serve with Roasted Red Pepper Pasta
Serve it with garlic breadsticks and a simple green salad on the side for an easy meal.
Frequently Asked Questions
Can I use homemade roasted red peppers?
Yes. If you have fresh red peppers and want to roast them yourself, you can use them in place of the jarred peppers. Just make sure they're peeled and well drained before blending.
Can I make the sauce ahead of time?
Yes. The roasted red pepper sauce can be made ahead and refrigerated for several days. Reheat it gently and add a little water if needed to bring it back to a smooth consistency.
Final Thoughts
Smoky, sweet with a little bit of heat and a creamy texture, this roasted red pepper sauce comes together in about the time it takes to boil the pasta. Add it to your favorite pasta, finish with some fresh basil and dinner is ready.
More Easy Pasta recipes:
Roasted Red Pepper Pasta
Dinner doesn't get much easier than this roasted red pepper pasta. Just boil, blend and stir. The creamy sauce is made with roasted red peppers and cashews instead of cream or cheese for a quick vegan dinner.
Ingredients
For the sauce:
- ¼ cup/28g raw cashews
- 3-4 pieces of jarred roasted red peppers (about half of a 16oz jar)
- 1 Tablespoon/15g tomato paste
- 1 Tablespoon/15ml extra virgin olive oil
- 1 clove of garlic
- 5-6 leaves of fresh basil (plus more to garnish if desired)
- ¼ teaspoon fine sea salt
- ⅛th teaspoon red pepper flakes
- ¼ cup/60ml filtered water, warm
For the pasta:
- 8oz/227g chickpea or red lentil penne pasta (or pasta of choice)
Instructions
- Start by bringing a small saucepan of water to a boil. Turn off heat and add the cashews. Let soak for at least 10 minutes.
- In the meantime cook the pasta.
- Bring a large pot of salted water to a boil add pasta to boiling water and cook according to package directions.
- Meanwhile, make the red pepper sauce:
- Set aside ¼ cup of the warm soaking water, then drain cashews and place in a blender jar with the roasted red peppers, tomato paste, olive oil, garlic, basil, salt and red pepper flakes. Add the reserved water and process until smooth.
- Strain pasta when done and return to pot along with the sauce. Heat through on low until warmed. Serve warm with additional basil leaves as garnish if desired.
Notes
VARIATIONS: Substitute your favorite pasta or roast your own red peppers if desired. If you don't have tomato paste use a few spoonfuls of tomato sauce or 1-2 pieces of sun-dried tomatoes instead.
STORAGE: Store leftovers in an airtight container in the fridge.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Dairy-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 141mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 12g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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