Dinner / Italian-inspired
Roasted Red Pepper Pasta
Roasted peppers, onion and garlic blend with cashews into a silky vegan pasta sauce. Lemon and basil keep the rich sauce fresh.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in pasta, egg-free; check the actual product labels, including any gluten-free replacements.
- Contains tree nuts, including any nut milk or nut butter listed.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Coat peppers, onion and garlic with oil and roast for 25–30 minutes until soft.
Meanwhile, simmer cashews in water for 10 minutes and cook pasta according to its packet.
Blend cashews and their water with roasted vegetables, lemon juice and salt until smooth.
Drain pasta, reserving a little cooking water. Toss with the sauce and basil, loosening with pasta water as needed.
0 of 4 steps complete
A little kitchen know-how
- Use the reserved pasta water to help the sauce coat every piece.
Make it yours & keep it well
Replace cashews with 150 g cooked white beans for a sauce without tree nuts.
Storage: Refrigerate for 3 days and reheat gently with a splash of water.
Estimated nutrition per serving
480 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days and reheat gently with a splash of water.
Can I adapt this plant-based recipe?
Replace cashews with 150 g cooked white beans for a sauce without tree nuts.
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