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Roasted Red Pepper Pasta (WFPB, vegan, oil-free)

This is comfort food, yet healthy. A switch up from the usual marinara or tomato-based pasta sauces. Let's get to it.



16 ounces of penne pasta (or any pasta shape you prefer)

1/2 cup raw cashews
2 red bell peppers
1 red onion (large is best)

5-6 cloves of garlic
1 cup plain (unsweetened) almond or cashew milk
2 tbsp nutritional yeast
1 tbsp tomato paste
1 tbsp arrowroot powder*

1/2 tbsp dried basil
1 tsp sea salt
black pepper to taste
optional: fresh basil to garnish

*can sub cornstarch for arrowroot powder

Bring a few cups of water to boil. Turn off heat, and add cashews. Cashews should be covered by water. Let sit covered for at least 30 minutes -- longer if you don't have a high speed blender (Vitamix, Blendtec, etc).
Preheat oven to 350 degrees.
While cashews are soaking, roughly chop the peppers, onion, and peel the cloves of garlic.
Put on baking sheet lined with parchment (or silicone baking mat). Bake for 30 minutes.
When done, put all ingredients (excluding the pasta, of course) into your blender. Blend until very smooth.
Cook pasta according to directions. I always reduce it by 1 minute to keep it al dente as it will continue to cook a bit when you add the warm sauce from your blender.
Drain pasta, then pour sauce into pot and stir. If it starts to thicken, just add small amounts of water and stir.
Serve with fresh basil for an added boost of flavor.