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Vegan Creamy Roasted Red Pepper Pasta

Updated: Dec 27, 2022

Yield: 4 servings



1/2 raw cashews soaked

1/2 cup water

3 cloves garlic

1 jar of roasted red peppers (285ml)

1 squeeze of lemon

1 splash of oil

1 pinch of salt


3/4 pack of pasta of your choice

1/2 cup chopped basil

1/8 cup of chopped parsley

1 handful of spinach

1/2 an onion

1 pinch of red pepper flakes

10 cherry tomatoes

1 tbs of butter

shredded parm (optional)

salt and pepper to taste


  1. Soak cashews in a cup of water overnight. Or soak for 30 mins in hot water before cooking time.

  2. Bring a medium sized pot of salted water to a boil. And in pasta when it's boiling.

  3. While waiting for the water to boil we will prepare our sauce. In your blender add all the sauce ingredients and blend until smooth. If it's having trouble blending add an extra splash of oil to help it out. Once blended together set aside.

  4. Check on your pasta. If finished drain, stir in butter and set aside.

  5. Heat a large deep pan with a splash of oil.

  6. Slice onion and cook until translucent. Roughly 5 mins.

  7. Slice your herbs and tomatoes while waiting for the onions.

  8. When onions are translucent add the chopped basil and parsley into the pan and cook for about a minute until it's nice and aromatic.

  9. Now we can pour in the sauce from our blender and turn the heat down a little bit.

  10. Add in red pepper flakes and salt & pepper to taste. Stir.

  11. Add in your handful of spinach and mix it into the sauce. Then you can add your cooked pasta. And mix in your chopped tomatoes. Stir everything together.

  12. Top off with a little shredded parmesan and enjoy!!!! :)

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