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bowl of vegan roasted red pepper pasta

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


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


  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.