This Creamy Roasted Red Pepper Pasta Is the Most Delicious Vegetarian Dish You’ll Ever Try
Think vegetarian food can’t be rich, hearty, and wildly satisfying? Think again. This Creamy Roasted Red Pepper Pasta is a plant-based masterpiece that even the most devoted meat-eaters can’t resist. It’s bold, savory, and creamy without any dairy—and it comes together in just 30 minutes.
In this post, you’ll discover exactly why this is one of the most delicious vegetarian dishes you’ll ever make, with step-by-step instructions, ingredient tips, tasty variations, and practical cooking advice. Whether you’re following a vegetarian, vegan, or flexitarian lifestyle, this dish is your new go-to.
🌶️ Why This Dish Stands Out
This isn’t just pasta—it’s comfort in a bowl. The smoky sweetness of roasted red peppers pairs perfectly with a creamy, cashew-based sauce, giving you the richness of a traditional cream sauce without the heaviness. It’s a plant-based dinner that feels indulgent, yet leaves you energized and satisfied.
🛒 Ingredients for the Best Vegetarian Pasta
For the Sauce
- 2 large red bell peppers (roasted)
- 1 small yellow onion (sautéed)
- 3 garlic cloves (roasted or sautéed)
- 1/4 cup raw cashews (soaked in hot water for 15 minutes)
- 2 tbsp olive oil
- 2 tbsp nutritional yeast (adds cheesy flavor)
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (optional)
- Salt and pepper to taste
- 1/2 cup unsweetened plant-based milk (almond, oat, or soy)
For the Pasta
- 12 oz pasta (penne, rigatoni, or gluten-free alternative)
- Fresh basil leaves (for garnish)
- Vegan parmesan (optional)
👩🍳 How to Make Creamy Roasted Red Pepper Pasta
1. Roast the Peppers
Preheat oven to 425°F (220°C). Slice red bell peppers in half, remove seeds, and place skin-side up on a baking sheet. Roast for 20–25 minutes until skins are charred. Let cool slightly, then peel off the skins.
💡 Time-saving tip: Use jarred fire-roasted red peppers—just drain well before blending.
2. Cook the Pasta
Boil your pasta in salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Sauté Onion and Garlic
Heat olive oil in a skillet. Sauté chopped onion for 3–4 minutes until soft. Add garlic and cook for 1–2 more minutes.
4. Blend the Sauce
In a blender, combine roasted red peppers, sautéed onion and garlic, soaked cashews, plant milk, nutritional yeast, smoked paprika, chili flakes, salt, and pepper. Blend on high until smooth and creamy.
5. Combine Pasta and Sauce
Pour the sauce into a skillet over medium-low heat. Add cooked pasta and a splash of reserved pasta water. Toss to coat evenly. Let simmer for 2–3 minutes to blend the flavors.
6. Serve and Garnish
Top with fresh basil, vegan parmesan, and a drizzle of olive oil or chili oil if desired.
🔁 Variations and Customizations
- Boost the Protein: Add sautéed mushrooms, grilled tofu, or roasted chickpeas.
- Low-Carb Option: Substitute pasta with spiralized zucchini or spaghetti squash.
- Nut-Free Version: Use silken tofu or sunflower seeds instead of cashews.
- Vegetarian (Not Vegan): Swap plant milk for heavy cream and top with regular parmesan.
💡 Pro Tips for the Best Flavor
- Roast garlic alongside the peppers for added depth.
- Toast the cashews before blending for a nuttier flavor.
- Add a splash of lemon juice to brighten the sauce.
- Use high-quality pasta to elevate the entire dish.
✅ A Plant-Based Dish That Everyone Will Love
This Creamy Roasted Red Pepper Pasta proves that vegetarian dishes can be just as satisfying—if not more—than their meat-based counterparts. With bold flavors, a creamy texture, and ingredients you can feel good about, this recipe belongs on your weekly rotation.
👉 Have you tried it? Share your thoughts in the comments and share the article with your friends on social media
📩 Want more easy, delicious vegetarian recipes? Check our website regular and never miss a flavor-packed meal.
