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Roasted Red Pepper Cashew Cream Pasta (Vegan)

This fantastic sauce is nice and thick with oodles of flavor.


  • 3 large red bell peppers do not substitute with other colors bell peppers
  • 2 T olive oil
  • 2-3 cups dried pasta of choice (we used Trader Joe's red lentil & brown rice pasta)
  • 1 c raw cashews (whole, not roasted)
  • 2 cloves garlic, minced
  • 1 large handful of fresh basil or use 2 T dried basil
  • 1.5 tsp Thyme
  • 1/4 c nutritional yeast
  • 1/2 c boiling hot water (can save from pasta water)


Roasting the Peppers

  1. Preheat oven to 400 degrees.

  2. Remove core from bell peppers & slice into quarters.

  3. In a large bowl, toss peppers with olive oil, salt and pepper.

  4. Place on a large baking sheet (ideally lined with a silpat liner or foil), with skin-side up.

  5. Bake for approximately 20 minutes. They should be tender and slightly browned with a few roasted black spots.

  6. While peppers are in the oven, start boiling your water for the noodles. We also used "zoodles" (lightly sautee in olive oil for ~ 2 minutes) & serve over noodles, then top with sauce.

Making the Sauce

  1. Add cashews, herbs, nutritional yeast, salt (1/2 tsp) and pepper (1/4 tsp) to a high speed blender or cuisinart.

  2. Once peppers are done, add to the blender/cuisinart, along with 1/2 c of the boiling pasta water. Blend ingredients until smooth, thick and creamy. Add salt & pepper as needed.

  3. Pour sauce over drained pasta (& if you desire, stir until pasta is well coated).

  4. If you're not vegan or a vegetarian, you can also add ground meat to this sauce for extra protein! We used ground turkey that we had cooked & mixed it into the sauce before serving.

  5. Slightly adapted from Walder Wellness recipe here.