Pasta with Creamy Vegan Red Pepper & Cashew Sauce
Creamy Vegan Red Pepper & Cashew Pasta: A Healthier Indulgence
Who says you need butter or cream to create a rich, indulgent pasta sauce? This Creamy Vegan Red Pepper & Cashew Pasta proves that you can enjoy a luxurious, velvety sauce while keeping it entirely plant-based and nutritious. This plant based dinner recipe is perfect for busy weeknights or cozy dinners. This plant based dish combines the smoky sweetness of roasted red peppers with the creamy texture of cashews, resulting in a sauce that’s both satisfying and wholesome.
The secret to this plant based recipe lies in the Creamy Roasted Red Pepper & Cashew dip, which serves as the base for the sauce. Cashews, when blended, create a luscious, dairy-free creaminess, while roasted red peppers add depth and a touch of natural sweetness. Sautéed leeks, garlic, and a hint of chili flakes build layers of flavor, while fresh spinach adds a pop of color and nutrients to this plant based dinner recipe. A splash of starchy pasta water helps the sauce cling perfectly to the spaghetti, creating a restaurant-worthy plant based dish right at home.
Not only is this plant based recipe delicious, but it’s also packed with health benefits. Cashews provide healthy fats and protein, while roasted red peppers are rich in vitamins A and C. By skipping the butter and cream, you’re cutting down on saturated fats without sacrificing flavor or texture.
Whether you’re vegan, dairy-free, or simply looking for a healthier twist on classic pasta, this plant based dish is sure to become a favorite. It’s proof that indulgence and nutrition can go hand in hand—no compromises needed!
Creamy Vegan Red Pepper & Cashew Sauce Ingredients:
1 cup raw cashews (soaked in hot water for 1 hour or overnight)
1 cup roasted red peppers (jarred or fresh, about 2 large peppers)
1 lemon, juiced
2 tablespoons olive oil
1 garlic clove
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Salt and black pepper to taste
2-3 tablespoons water (to adjust consistency)
Creamy Vegan Roasted Red Pepper & Cashew Sauce Instructions:
Soak the cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 1 hour (or overnight for a smoother texture). Drain and rinse before using.
Roast the red peppers (if using fresh): If you're using fresh red peppers, roast them over an open flame, on a grill, or under a broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and chop.
Blend the ingredients: In a high-speed blender or food processor, combine the soaked cashews, roasted red peppers, lemon juice, olive oil (if using), garlic, smoked paprika, cayenne pepper, salt, and black pepper. Blend until smooth and creamy. Add water, 1 tablespoon at a time, to reach your desired consistency.
Taste and adjust: Taste the dip and adjust the seasoning as needed. Add more lemon juice for acidity, garlic for punch, or spices for flavor.
Pasta with Creamy Vegan Red Pepper & Cashew Sauce Ingredient (Serves 4):
12 oz (340g) spaghetti or pasta of choice
1/2 batch of Creamy Roasted Red Pepper & Cashew Dip (see recipe above)
2 tablespoons olive oil
1 medium leek, thinly sliced (white and light green parts only)
3 cloves garlic, minced
1/2 teaspoon red chili flakes (adjust to taste)
2 cups fresh spinach
2 ladles (about 1/2 cup) pasta water
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Pasta with Creamy Vegan Red Pepper & Cashew Sauce Instructions:
Prepare the Creamy Red Pepper & Cashew Dip:
Follow the recipe for the dip (see above) and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sauté the Leeks and Garlic:
Heat olive oil in a large cast iron skillet over medium heat. Add the sliced leeks and sauté for 4–5 minutes, until softened.
Add the minced garlic and red chili flakes, and cook for another 1–2 minutes, until fragrant.
Add Spinach:
Toss in the fresh spinach and cook until wilted, about 2–3 minutes.
Combine Sauce and Pasta:
Add the Creamy Red Pepper & Cashew Dip to the skillet and stir to combine with the leeks and spinach.
Pour in 2 ladles of pasta water to thin the sauce slightly and help it coat the pasta.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Season and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Garnish with freshly chopped parsley and serve immediately.
This Creamy Vegan Red Pepper & Cashew Pasta is a testament to how plant-based cooking can be both indulgent and nourishing. By using simple, wholesome ingredients like cashews and roasted red peppers, you can create a sauce that’s rich, flavorful, and guilt-free. Perfect for anyone looking to enjoy a comforting plant based meal without compromising on health, this dish proves that you don’t need dairy to achieve creamy perfection. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is a delicious way to rethink pasta night. Give it a try—it might just become your new favorite!
