Creamy Vegan Red Pepper Pasta
A vegan pasta that tastes indulgent thanks to a cashew red pepper sauce and bursting broiled tomatoes.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
6
Calories
563/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 1 lb rigatoni
- 2.5 cup cherry tomatoes
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1.25 cup cashews
- 0.25 cup olive oil
- 1.5 cup water
- 0.5 cup roasted red pepper
- 1 clove garlic
- 2 tbsp nutritional yeast
- 1.5 tsp salt
- 2 tbsp fresh chives
- 2 tbsp fresh basil
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente, then drain and return to the pot.
Blister the Tomatoes
While the pasta cooks, set the oven broiler to high. Spread cherry tomatoes on a baking sheet, toss with a drizzle of olive oil, salt, and pepper. Broil for 10 to 15 minutes, checking often, until the skins burst and char in spots.
Blend the Sauce
Combine cashews, olive oil, water, roasted red pepper, garlic, nutritional yeast, and salt in a high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed.
Toss and Serve
Pour the blended sauce over the hot pasta and stir until every piece is well coated. Divide among bowls, spoon blistered tomatoes on top, and finish with fresh chives and basil.
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Open in AppTips & Variations
- Use jarred roasted red peppers for convenience.
- The sauce can be made ahead and refrigerated for up to 3 days.
Frequently Asked Questions
- Do I need to soak the cashews?
- If you have a high-speed blender, soaking is not necessary. Otherwise, soak in hot water for 30 minutes first.
- Can I use a different pasta shape?
- Any short pasta like penne or fusilli works well with this thick sauce.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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