Creamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe
If you’re searching for a pasta dish that tastes like pure comfort and looks gorgeous on the table, look no further than Creamy Vegan Red Pepper Pasta with Blistered Tomatoes. This inviting meal combines silky roasted red pepper sauce with punchy pops of blistered cherry tomatoes, all tossed together with your favorite noodles. It’s plant-based, rich without feeling heavy, and brims with layers of flavor — perfect for busy weeknights or a special dinner with friends. Trust me, this one deserves a permanent place in your recipe rotation.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Creamy Vegan Red Pepper Pasta with Blistered Tomatoes lies in its thoughtfully chosen, straightforward ingredients. Each element brings something special, whether it’s vibrant color, creamy texture, or big bursts of flavor.
- Pasta of choice (12 ounces): Penne, spaghetti, rigatoni – use what you love! Gluten-free works beautifully here, too.
- Olive oil (1 tablespoon): Gives a hint of richness, helps blister the tomatoes, and deepens the flavor base.
- Cherry tomatoes (1 pint): These beauties burst and caramelize, creating juicy pockets of sweet-tart flavor.
- Roasted red bell pepper (1, or 1/2 cup jarred): Roasting amps up the sweetness and smokiness, making the sauce vibrant and flavorful.
- Raw cashews (1/2 cup, soaked): The secret to ultra-creamy sauce without any dairy. Soak to ensure they blend blissfully smooth.
- Unsweetened almond milk (1/2 cup): Thins out the sauce for perfect pourability; any plant milk works in a pinch.
- Nutritional yeast (2 tablespoons): Adds a “cheesy” depth and umami magic that takes the sauce over the top.
- Garlic (2 cloves, minced): Brings aromatic complexity and warmth to balance the sauce’s sweetness.
- Lemon juice (1 tablespoon): Lifts and brightens, cutting through the sauce’s richness for fresh flavor.
- Smoked paprika (1/2 teaspoon): For a gentle smokiness and subtle earthiness that plays beautifully with the peppers.
- Red pepper flakes (1/4 teaspoon, optional): Gives a hint of heat, perfect for those who crave a warming kick.
- Salt and pepper (to taste): Essential for balancing and bringing all the bright flavors together.
- Chopped fresh basil (for garnish): Adds a burst of herbal freshness and a pop of color that’s hard to resist.
How to Make Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta according to the package instructions. Remember to reserve about 1/2 cup of the pasta water before draining — this liquid gold will help emulsify and loosen your creamy sauce later. Set the drained pasta aside, and get ready for the fun part.
Step 2: Blister the Tomatoes
In a large skillet, heat the olive oil over medium-high heat. Toss in the cherry tomatoes and let them sizzle, stirring every couple of minutes, for about 5 to 7 minutes. As they heat up, the skins will start to char and split, and some will burst, releasing juices that caramelize beautifully in the pan. Remove the skillet from the heat and set the tomatoes aside — they’ll be your juicy, flavor-packed topping.
Step 3: Make the Creamy Red Pepper Sauce
While your tomatoes are cooling, combine the roasted red pepper, soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, smoked paprika, red pepper flakes (if you’re using them), salt, and pepper in a blender. Blend until the mixture is ultra-smooth and creamy. You’re looking for a pourable consistency that’ll cling perfectly to every noodle.
Step 4: Heat and Adjust the Sauce
Pour the velvety red pepper sauce into your skillet and set it over medium heat. Let it warm up gently, about 2 to 3 minutes, adding reserved pasta water a little at a time until you’ve reached your desired sauciness. Taste and adjust seasoning as needed; you want a harmonious balance of smoky, tangy, cheesy, and mildly spicy.
Step 5: Toss, Serve, and Garnish
Add the cooked pasta to the sauce, tossing to coat every piece evenly. Fold in those glorious blistered tomatoes, being gentle so some stay mostly whole for juicy bites. Serve immediately, garnished with a shower of fresh chopped basil. Pull up a chair — Creamy Vegan Red Pepper Pasta with Blistered Tomatoes is ready to make your night.
How to Serve Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
Garnishes
A scattering of freshly chopped basil is a must for this dish — its aroma and pop of color make every serving feel special. If you want to get a touch fancier, a sprinkle of vegan parmesan or toasted pine nuts delivers extra crunch and savoriness that partners beautifully with the creamy sauce and tomatoes.
Side Dishes
Creamy Vegan Red Pepper Pasta with Blistered Tomatoes loves the company of simple sides. Try crusty garlic bread for soaking up extra sauce, or a leafy green salad with a zingy vinaigrette to provide a refreshing contrast. Lightly roasted asparagus or tender broccolini also make excellent, vibrant additions to your table.
Creative Ways to Present
For a dinner party, try twirling the sauced pasta into individual nests and topping each with a pile of blistered tomatoes and a sprig of basil. Or, serve family-style in a big, wide bowl for guests to dig into. If you’re packing lunch for the next day, tuck the pasta into jars with a layer of sauce at the bottom and tomatoes on top for a portable, show-stopping meal.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Vegan Red Pepper Pasta with Blistered Tomatoes keeps well for up to 3 days in a sealed container in the fridge. The sauce may thicken as it sits, but retains its fantastic flavor, making weekday lunches a breeze.
Freezing
While you can freeze the sauce separately for up to one month, pasta is best enjoyed fresh or from the fridge. If you choose to freeze assembled leftovers, let them cool completely first and note that the texture of the sauce may change slightly upon thawing due to the cashews, but a splash of plant milk usually brings it right back to creaminess.
Reheating
To reheat, gently warm the pasta in a saucepan over medium-low heat, adding a tablespoon or two of plant milk or water to loosen the sauce as needed. Microwave reheating also works; cover the dish to prevent drying, and stir halfway through to ensure even heat.
FAQs
Can I use a different nut or seed instead of cashews in the sauce?
Yes, absolutely! If you need a nut-free option, sunflower seeds are a wonderful substitute and blend into a creamy sauce almost as effortlessly as cashews. Just soak them in advance, as you would with cashews, for the smoothest texture.
How spicy is this pasta, and can I make it milder?
The only real source of heat is the optional red pepper flakes, so feel free to omit them if you want a completely mild, crowd-friendly pasta. The rich sweetness of the red peppers and tomatoes shines through, with or without the spice.
Can I prep the components ahead of time?
Definitely! You can roast and chop the red peppers and soak your cashews a day in advance. The sauce itself can be blended and stored in the fridge for up to two days before using, making dinner come together even faster.
What’s the best way to roast my own bell peppers?
For homemade roasted red peppers, place whole red peppers under your oven broiler or over a gas flame, turning until charred on all sides. Steam them in a covered bowl for a few minutes, then peel away the skin, remove seeds, and chop — fresh-roasted flavor at its best!
Can I make Creamy Vegan Red Pepper Pasta with Blistered Tomatoes gluten free?
You certainly can! Use your favorite gluten-free pasta and ensure that all other ingredients (like plant milk) are gluten-free certified if you’re serving someone with celiac or severe gluten intolerance. The sauce and blistered tomatoes shine with any noodle.
Final Thoughts
I can’t wait for you to experience just how special Creamy Vegan Red Pepper Pasta with Blistered Tomatoes can be — it’s comfort food, but with a vibrant, plant-based twist that never fails to impress. Pour yourself a bowl, gather friends or family, and dive in to your new favorite dinner!
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Creamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Indulge in the creamy goodness of this vegan red pepper pasta, featuring a luscious sauce made from roasted red peppers, cashews, and aromatic seasonings, all tossed with blistered tomatoes for a burst of flavor.
Ingredients
- 12 ounces pasta of choice (such as penne or spaghetti)
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 red bell pepper roasted and chopped (or 1/2 cup jarred roasted red peppers)
- 1/2 cup raw cashews soaked for 2 hours and drained
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons nutritional yeast
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped fresh basil for garnish
Pasta:
Sauce:
Instructions
- Cook the pasta: Prepare pasta according to package instructions; drain, reserving 1/2 cup pasta water.
- Blister the tomatoes: Heat olive oil in a skillet, add cherry tomatoes, and cook until blistered.
- Make the sauce: Blend roasted red pepper, cashews, almond milk, nutritional yeast, garlic, lemon juice, smoked paprika, red pepper flakes, salt, and pepper until creamy.
- Combine and serve: Heat sauce in skillet, add pasta, toss to coat, then fold in blistered tomatoes. Garnish with basil and serve.
Notes
- For a shortcut, use jarred roasted red peppers.
- To make it nut-free, substitute sunflower seeds for cashews.
- Prep Time: 10 minutes (plus cashew soaking time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
