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Creamy Vegan Tomato Pasta

This Creamy Vegan Tomato Pasta features a velvety sauce made from roasted red peppers blended with cashews, creating a smoky, sweet, and rich flavor. The dish combines perfectly cooked pasta coated in a silky, vibrant sauce with fresh basil for brightness. The final texture is smooth and indulgent, with a pleasing sheen that makes it feel truly special despite its simple ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large red bell peppers whole, for roasting
  • 1/2 cup cashews soaked for at least 20 minutes
  • 2 cloves garlic raw or roasted
  • 1 can fire-roasted diced tomatoes or regular diced tomatoes
  • 1 tablespoon olive oil plus extra for finishing
  • 1/4 cup fresh basil roughly torn, for flavor
  • 12 oz pasta rigatoni or penne
  • Salt to taste for pasta water and seasoning

Equipment

  • Large saucepan
  • Baking sheet
  • blender
  • Skillet or frying pan
  • Tongs or pasta spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Place whole red peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blistered. Once cool enough to handle, peel off the skins and remove seeds. Set aside.
  2. Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 10 minutes. Drain, reserving about a cup of pasta water, and set aside.
  3. In a blender, combine the roasted peppers, soaked cashews, garlic, a splash of olive oil, and a pinch of salt. Blend until the mixture is smooth and velvety, adding small amounts of reserved pasta water to loosen if needed. The sauce should be creamy and bright in color.
  4. Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until it turns golden and fragrant.
  5. Pour the blended sauce into the skillet and warm gently for 2-3 minutes, stirring occasionally. Taste and adjust seasoning with more salt or pepper if needed.
  6. Add the cooked pasta to the skillet with the sauce. Toss well to coat each piece evenly, adding a splash of reserved pasta water if the sauce feels too thick or sticky. Cook for another minute until hot and glossy.
  7. Remove from heat and stir in torn fresh basil, letting the aromatic herbs seep into the sauce. Drizzle with a little extra olive oil for shine.
  8. Serve immediately, garnished with additional basil leaves or a drizzle of olive oil. Enjoy the velvety, smoky, and vibrant pasta while hot!

Notes

For an extra smoky flavor, roast the garlic along with the peppers. You can also add a squeeze of lemon for brightness before serving.