Why You’ll Love This Recipe
- Dairy-Free & Vegan: No dairy, yet the sauce is still incredibly creamy.
- Packed with Flavor: Roasted red peppers, cashews, garlic, and basil create a complex, delicious sauce.
- Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
- Antioxidant-Rich: Roasted red peppers are loaded with vitamins A and C.
- Customizable: Add your favorite protein or extra veggies.
Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, chopped
- 1 jar (12 oz) roasted red peppers, drained
- ¼ cup raw unsalted cashews
- 1 cup almond milk (or any non-dairy milk)
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Optional: Parmesan cheese or nutritional yeast for topping
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add garlic and shallots, sautéing until softened. Add roasted red peppers, cashews, almond milk, red pepper flakes, salt, and pepper. Blend until smooth in a food processor or high-powered blender.
- Combine: Add the sauce to the skillet and heat through. Toss in the cooked pasta and add some reserved pasta water to thin the sauce if necessary.
- Finish: Stir in fresh basil and top with optional Parmesan or nutritional yeast.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Protein Add-ins: Add grilled chicken, tofu, or chickpeas for extra protein.
- Extra Veggies: Add spinach, zucchini, or mushrooms for added nutrients.
- Spicy: Increase red pepper flakes or add a dash of hot sauce for heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the sauce for up to 3 months. Reheat and serve with fresh pasta.
- Reheating: Warm in the microwave or on the stovetop, adding a little extra almond milk if needed.
FAQs
1. Can I use regular milk instead of almond milk?
Yes, any milk works, but almond milk keeps it dairy-free.
2. How do I make the sauce thicker?
You can add more cashews or cook the sauce for a little longer to reduce it.
3. Can I use fresh roasted peppers?
Yes, roast your own peppers if you prefer a smoky flavor.
4. Can I use another nut besides cashews?
Almonds or pine nuts could be substituted, but cashews provide the best creamy texture.
5. Can I make this ahead of time?
Yes, prepare the sauce and refrigerate it, then heat it when ready to serve.
Conclusion
This Roasted Red Pepper Pasta is a delightful, creamy dish without any dairy. The combination of roasted peppers, cashews, and garlic creates a rich and flavorful sauce that complements the pasta perfectly. It's a quick, healthy, and customizable meal that's sure to become a family favorite!

Roasted Red Pepper Pasta
- Total Time: 25minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Roasted Red Pepper Pasta is a creamy, dairy-free dish that combines roasted red peppers, cashews, garlic, and fresh basil for a rich and flavorful sauce. Ready in under 30 minutes, it's a perfect weeknight dinner or meal prep option, packed with antioxidants and customizable to your taste!
Ingredients
- 8 oz pasta (spaghetti or penne)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, chopped
- 1 jar (12 oz) roasted red peppers, drained
- ¼ cup raw unsalted cashews
- 1 cup almond milk (or any non-dairy milk)
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil leaves, chopped
- Optional: Parmesan cheese or nutritional yeast for topping
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add garlic and shallots, sautéing until softened. Add roasted red peppers, cashews, almond milk, red pepper flakes, salt, and pepper. Blend until smooth in a food processor or high-powered blender.
- Combine: Pour the sauce into the skillet and heat through. Toss in the cooked pasta and add reserved pasta water to thin the sauce if necessary.
- Finish: Stir in fresh basil and top with optional Parmesan or nutritional yeast.
Notes
- Variations: Add grilled chicken, tofu, or chickpeas for extra protein, or vegetables like spinach, zucchini, or mushrooms for added nutrients.
- Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or stovetop, adding extra almond milk if needed.
- Freezing: Freeze the sauce for up to 3 months. Reheat and serve with fresh pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American