Roasted Red Pepper Pasta

  • Author: Claire Cary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Italian


Creamy, delicious, and simple to make, this vegan roasted red pepper pasta is a family favorite recipe!




  1. Add the cashews to a bowl and cover with boiling water. Set aside while you prep the remaining ingredients. 
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Peel the garlic, and chop the onion and bell peppers into large chunks.
  4. Place on a silicone baking mat or parchment paper and roast for 30 minutes.
  5. While the veggies are roasting, cook your pasta of choice.
  6. When the veggies are done, add to a blender or food processor with the drained cashews and all remaining ingredients aside from arrowroot and nutritional yeast and process until completely smooth.
  7. Transfer to a large skillet and whisk in the arrowroot powder and nutritional yeast until smooth.
  8. Stir in the pasta, and top with fresh basil if desired!


If you have a tree nut allergy, you can sub the cashews for 1/4 cup of tahini and decrease the amount of almond milk to 1/2 cup. This will alter the taste slightly, but still very delicious! My favorite gluten free pastas are brown rice pasta and chickpea pasta.

Keywords: roasted red pepper pasta, creamy vegan pasta, dairy free pasta, vegan roasted red pepper pasta