Creamy Vegan Roasted Red Pepper Pasta Recipe (2024)

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The best ever, creamy vegan roasted red pepper pasta sauce tossed with whole wheat penne and lots of healthy baby spinach. 100% WFPB oil-free recipe, easy like Sunday morning!

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If you’ve been looking for the ultimate creamy pasta sauce that is also vegan and oil-free, well look no more my friends! I got you!

This has instantly become one of my absolute favorite sauces of all times. Quilt free deliciousness that starts with soaked cashews blended together with sweet and smoky roasted red peppers, garlic and nutritional yeast until silky smooth and perfectly thickened with tapioca.

No cream, no roux, no added nothings.

Unless of course you wanna throw in there some mushrooms, artichokes or asparagus, you know, some extra good stuff 😉

A thick creamy sauce calls for a short shape pasta withridges that is able to hold on to that goodness. I chose whole wheat but there are many gluten-free pasta shapes outthere you can choose from as well. If you wanna go for a long noodle type I’d suggest linguine orfettuccine over spaghetti, even raw zucchini noodles, againsomething that can stand up to that sauce.

This Vegan Roasted Red Pepper Pasta is To Die For!

There are many recipes thatintersect between by kitchen counter and my laptop, many of them will be eaten on the spot and never make it to the server. I try to stick to postingonly the very best, the ones that make theirappearance over and over again, and this one is most definitely one of those.

This creamy roasted pepper pasta is everything!

Let’s do this!

good to know: bell peppers belong to thecapsicum family, the riper the pepper the more nutritious it is and the sweetest the flavor. They are rich in vitamin A, C, K potassium and lycopene.

P.S. As always, if you make this this reciperemember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.

5 from 2 votes

Creamy Vegan Roasted Red Pepper Pasta Sauce

the best ever, creamy vegan roasted red pepper pasta sauce tossed with whole wheat penne and lots of healthy baby spinach.

Print Recipe

Prep Time:15 minutes mins

Total Time:15 minutes mins

Ingredients

1 cup cashews
16 oz jar fire roasted red peppers (packed in water & drained)
2 tbsp water
4 cloves garlic (grated+ more to taste)
3 tsp Nutritional Yeast
1 pinch sea salt (or to taste)
1 pinch red pepper flakes
1 lb whole wheat penne pasta (or your favorite shape)
1/2 lb baby spinach
2 tbsp tapioca

Instructions

Rinse the cashews than soak them overnight (or at least 2 hours) in a jar covered by 2 inches of water.
Drain the cashews and process them together in your blender with the roasted red peppers, nutritional yeast, tapioca and water until silky smooth and creamy. Add a little extra water if needed.
Transfer the sauce to a pan and stir in the grated garlic and pepper flakes. Taste and adjust seasonings with a pinch of sea salt and more pepper flakes to your liking. Bring to a simmer on medium flame and cook a few minutes until thick and creamy to your liking.
Meanwhile cook the pasta according to direction on the package, until al dente. In the last minute of cooking add the spinach and cook until wilted. Reserve 1 cup of the cooking pasta water then drain the pasta in a colander.
In a large mixing bowl combine together the pasta, spinach and roasted pepper sauce. Add some of the reserved pasta water if you like to thin out the sauce. Serve warm or cold.

Notes

I've also made this with the Beyond Meat Italian sausage and it was a total hit. Definitely try that on a night you'd like to indulge a bit.

Nutrition

Course: Sauce

Cuisine: Italian

Keyword: Creamy Roasted Red Pepper Pasta

Servings: 4 people

Calories: 600kcal

Author: Florentina