Creamy, dreamy, and packed with bold, smoky flavors, this Roasted Red Pepper Cashew Cream Pasta has quickly become my go-to for indulgence without the guilt. It all started on a cozy weeknight when I was craving something comforting but wanted to keep it plant-based and nutritious.
The solution? A luscious sauce made from roasted red peppers and cashews that tastes like it belongs in a fancy restaurant but comes together in my humble blender in under 10 minutes.
What sets this dish apart is the perfect marriage of simplicity and sophistication. The cashews create a velvety base, while roasted red peppers lend a rich, slightly charred sweetness that feels decadent yet light. Add a touch of garlic and smoked paprika, and you’ve got yourself a sauce that clings lovingly to every strand of pasta.
This recipe has been trending lately, thanks to its nutrient-packed ingredients and versatility. Did you know that cashews are an excellent source of healthy fats and magnesium, which can help reduce stress?
Pair that with the antioxidant power of red peppers, and you’ve got a dish that nourishes your body and soul. Trust me: this pasta will change the way you think about plant-based eating.
What’s So Great About This Dish?
- The Sauce is Magic: Every time I blend the roasted red peppers and cashews, I’m amazed at how luxurious it tastes with just a handful of ingredients. Readers love it because it’s creamy without being heavy.
- Perfect for Busy Nights: As someone with a packed schedule, I appreciate how this dish comes together in about 30 minutes. It’s a lifesaver for anyone juggling work and family.
- Healthy Comfort Food: The balance of rich flavors and wholesome ingredients makes this a dish you can feel good about indulging in, especially if you’re looking to maintain a healthy lifestyle.
- Customizable and Crowd-Pleasing: From penne to zucchini noodles, this sauce works with any base, making it perfect for different diets or picky eaters.
- Stress-Relief in a Bowl: Knowing that I’m getting a magnesium boost from the cashews makes this pasta even more satisfying—it’s like a warm hug after a long day.
Roasted Red Pepper Cashew Cream Pasta Recipe
Equipment
- Parchment paper
- High-speed blender
- Large pot
- Large mixing bowl
- Baking sheet
- Chef’s knife
Ingredients
- 1 cup raw cashews (whole, not roasted)
- Salt and pepper to taste
- 2 cloves garlic
- 1 large handful fresh basil
- 3 med-large red bell peppers
- ½ cup boiling hot water
- 2 tbsp olive oil
- 3 cups pasta of choice
Instructions
- Preheat oven to 400°F.
- Core and quarter the bell peppers, toss in olive oil, and roast on a lined baking sheet for 20 minutes until tender and slightly browned.
- Cook pasta as directed, drain, and set aside.
- In a blender, combine cashews, garlic, basil, thyme, salt, pepper, roasted peppers, and ½ cup boiling water.
- Blend until creamy and smooth.
- Toss the sauce with the cooked pasta until evenly coated.
- Garnish with fresh basil and cracked pepper, and serve hot.
Notes
- Soak cashews in hot water for 15 minutes if your blender isn’t high-speed.
- For a smoky kick, add a pinch of smoked paprika.
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 58g |
| Fibre | 5g |
| Fat | 18g |
| Protein | 14g |
Tips That Will Ease Your Job!
- Prep Ingredients Ahead: Soak cashews in hot water if your blender isn’t high-powered for a smoother sauce.
- Roast Perfectly: Ensure bell peppers are evenly coated in olive oil to roast evenly and enhance their smoky sweetness.
- Multi-Task Efficiently: Boil the pasta while the peppers roast to streamline your cooking process.
- Season to Taste: Blend the sauce, then adjust salt, pepper, or herbs as needed before mixing with pasta.
- Reserve Pasta Water: Save some pasta water to adjust the sauce consistency if needed.
