This oh-so creamy vegan roasted pepper pasta is completely dairy free, made with cashews and fresh roasted sweet peppers.

This post is sponsored by Pure Flavor® . All opinions are my own.

I had nearly forgotten how much I love a good bowl of creamy roasted pepper pasta until I developed this vegan version!

Fall in love with this vegan roasted red pepper pasta

The dairy free sauce I created is as luscious as ever thanks to raw soaked cashews. Fresh  Aurora Bites Mini Sweet Peppers from Pure Flavor®  are roasted to perfection and blended up with the cashews to make the creamiest sauce.

Aurora Bites Mini Sweet Peppers add the perfect natural sweetness to this sauce. Although they are great for snacking, they taste so nice, we’re using them twice in this recipe! I like to roast the red and orange peppers for the sauce because of their vibrant color, and then slice the yellow ones into rings to be sautéed with broccoli and folded into the pasta.

What you’ll need to make the vegan roasted pepper cream sauce

• 8 ounces Aurora Bites Mini Sweet Peppers- I use the red and orange ones for the sauce. You can substitute any sweet peppers or bell peppers
• 3 cloves garlic
• 1/2 yellow onion
• 2 tablespoons olive oil
• 1 cup raw cashews soaked in boiling water for about 20 minutes
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 cup-1/2 cup reserved pasta cooking water- this helps the sauce blend together smoothly, so don’t forget to reserve some!

Tips and Tricks

• Make sure to reserve about 1/4-1/2 cup of the pasta cooking water as you will use this to thin out the pasta sauce to your desired consistency (I used about 6 tablespoons)
• If you don’t have these sweet peppers, you can substitute regular red or orange bell peppers.
• While your peppers, onions and garlic are roasting, soak the cashews, boil the pasta and sauté the yellow peppers and broccoli. That way when the vegetables are done roasting, everything is ready and all that needs to be done is blend the sauce and toss with the pasta and veggies.
• Soaking the cashews in boiling hot water is a great shortcut. You’ll only need to soak them for about 20 minutes this way. Make sure to do so in a heatproof bowl.
• Top your pasta with flaky sea salt, black pepper, plant-based Parmesan and crushed red pepper, if desired. Fresh basil would be great, too!

More pasta recipes

• Pea Pesto Rotini with Roasted Carrots
• Baked Orzo with Feta and Spinach
• Mushroom Tagliatelle
• Beet and Goat Cheese Ravioli

If you make this Vegan Roasted Pepper Pasta, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 2 votes

Print

Creamy Vegan Roasted Pepper Pasta

This luscious, creamy vegan roasted red pepper pasta is completely dairy free, made with cashews and fresh roasted sweet peppers.

Course Main Course

Cuisine Italian, Vegan, Vegetarian

Keyword easy pasta recipes, fall pasta recipe, pasta, vegan

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Calories 500 kcal

Author Denisse

Ingredients

For the roasted pepper pasta sauce:

• 8 ounces Aurora Bites Mini Sweet Peppers red and orange
• 3 cloves garlic
• 1/2 yellow onion sliced
• 2 tablespoons olive oil divided
• 1 cup raw cashews soaked in boiling water for about 20 minutes
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1/2 teaspoon sea salt plus more to taste
• 1/4 cup-1/2 cup reserved pasta cooking water

For the pasta:

• 8 ounces pasta
• 1 tablespoon olive oil
• 4 ounces broccoli florets
• 4 ounces sliced Aurora Bites Mini Sweet Peppers yellow
• Salt & black pepper
• Vegan parmesan optional
• Crushed red pepper flakes optional

Instructions

1. Preheat the oven to 400 degrees. Toss peppers, onion and garlic with 1 tablespoon olive oil. Spread evenly on a baking sheet, sprinkle with salt and roast until the onion is soft and translucent, about 20-25 minutes, stirring once halfway through.
2. While the vegetables are roasting, boil the pasta until al dente in a pot of salted water. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Set aside.
3. Add 1 tablespoon olive oil to a skillet over medium heat. Add the broccoli and yellow peppers and cook until they are fork tender, about 5-7 minutes. You can add a small splash or two of water to the skillet to help the cooking along. Season vegetables with salt and pepper and remove from heat.
4. When the vegetables are done roasting, remove them from the oven and let cool slightly, then peel peppers and remove the seeds.
5. Add peppers, onion and garlic to a high speed blender. Drain the soaked cashews and add to blender along with 1 tablespoon olive oil, basil, nutritional yeast, 1/2 teaspoon sea salt. Blend until smooth and creamy, adding reserved pasta water one tablespoon at a time to thin the texture (I used 5 tablespoons) and scraping down the sides of the blender a few times. Blending can take about 1-2 minutes to get the sauce to a velvety smooth consistency.

Recipe Notes

• Make sure to reserve about 1/4-1/2 cup of the pasta cooking water as you will use this to thin out the pasta sauce to your desired consistency (I used about 6 tablespoons)
• If you don’t have these sweet peppers, you can substitute regular red or orange bell peppers.
• Soaking the cashews in boiling hot water is a great shortcut. You’ll only need to soak them for about 20 minutes this way. Make sure to do so in a heatproof bowl.