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+ servings
5 from 31 votes

Roasted Red Pepper Pasta

by: claire cary

Made with simple and wholesome ingredients, this Roasted Red Pepper Pasta is comforting, delicious, and makes the perfect weeknight dinner. It's dairy free, vegan friendly, and gluten free!
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Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
4

Ingredients

  • 16 ounces pasta of choice
  • 2 large red bell peppers
  • 1 large red onion
  • 4 large cloves garlic
  • 2 tablespoons olive oil
  • ½ cup raw cashews
  • 3/4-1 cup plain unsweetened almond milk or other milk
  • 1 tablespoon tapioca starch
  • ¼ cup parmesan or nutritional yeast
  • 1 tablespoon tomato paste
  • ½ teaspoon red pepper flakes
  • ¼ cup fresh basil
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper

Instructions

  • 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. Drizzle with the oil.
  • 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 extra fresh basil if desired!

Notes

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. 
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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