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+ servings
5 from 17 votes

Roasted Red Pepper Pasta

by: claire cary

Made with simple and wholesome ingredients, this Vegan Roasted Red Pepper Pasta is comforting, delicious, and makes the perfect weeknight dinner. It's dairy free, vegan, and can be made gluten free!
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 16 ounces pasta of choice
  • 2 large red bell peppers
  • 1 large red onion
  • 4 large cloves garlic
  • 2 tbsp olive oil
  • ½ cup raw cashews
  • 3/4-1 cup plain unsweetened almond milk
  • 1 tbsp arrowroot powder tapioca or cornstarch also work
  • 2 tbsp nutritional yeast
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste
  • ¼ tsp red pepper flakes
  • ¼ cup fresh basil
  • Black pepper to taste


  • Add the cashews to a bowl and cover with boiling water. Set aside while you prep the remaining ingredients. If you have had trouble with cashew based sauces in the past, you can boil them in a pot for about 20 minutes while you prep all other ingredients which helps to soften them further.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Peel the garlic, and chop the onion and bell peppers into large chunks.
  • Place on a silicone baking mat or parchment paper and roast for 30 minutes.
  • While the veggies are roasting, cook your pasta of choice.
  • When the veggies are done, add to a high speed blender with the drained cashews and all remaining ingredients and process until completely smooth. Start with 3/4 cup of milk and add more as needed to thin it out.
  • Stir the sauce into the cooked pasta, and top with fresh basil if desired!


I recommend using pretty large cloves of garlic and a large onion because this is where much of the flavor comes from. If your garlic cloves are small, you can use 5-6 instead of 4. 
Once prepared, this recipe will store in the fridge for about 3-5 days. To reheat, add to a pan with a splash of non-dairy milk so it gets creamy. 
To deepen the flavor of the dish, you can add extra tomato paste. This will also give the sauce a deeper red color. 
Serving: 4servings / Calories: 406kcal / Carbohydrates: 55g / Protein: 11.9g / Fat: 18.9g / Fiber: 5.7g / Sugar: 6.5g

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