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this image shows A white plate filled with creamy Roasted Red Pepper Cashew Cream Pasta, topped with fresh basil leaves and a sprinkle of chili flakes, creating a visually stunning and flavorful dish.

Roasted Red Pepper Cashew Cream Pasta Recipe

This creamy, dreamy pasta combines the smoky sweetness of roasted red peppers with the rich, velvety texture of cashew cream. Infused with aromatic herbs, it's a simple, plant-based dish that's both satisfying and packed with flavor. Perfect for weeknights or a cozy dinner!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 432 kcal

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.
    this image shows Red bell peppers being roasted until charred, releasing their sweet and smoky flavors, a key ingredient in the Roasted Red Pepper Cashew Cream Pasta sauce.
  • Cook pasta as directed, drain, and set aside.
    this image shows A large pot of boiling water with pasta being cooked to al dente, forming the base for the Roasted Red Pepper Cashew Cream Pasta.
  • In a blender, combine cashews, garlic, basil, thyme, salt, pepper, roasted peppers, and ½ cup boiling water.
    this image shows A blender filled with roasted red peppers, cashews, and spices, being blended into a smooth, creamy sauce for the Roasted Red Pepper Cashew Cream Pasta.
  • Blend until creamy and smooth.
    this image shows Cooked pasta being tossed in a skillet with the rich and creamy roasted red pepper cashew sauce, coating each strand evenly for a flavorful dish.
  • Toss the sauce with the cooked pasta until evenly coated.
    this image shows A beautifully plated Roasted Red Pepper Cashew Cream Pasta, garnished with fresh basil leaves and a sprinkle of chili flakes, ready to be served as a delightful meal.
  • 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.