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- 12 oz whole wheat pasta - 2 large red bell peppers - 1/2 cup raw cashews - 3 cloves garlic - 1 cup vegetable broth For this creamy delight, I pick whole wheat pasta for added nutrients. Red bell peppers give a sweet taste when roasted. Cashews create a rich, creamy sauce. Garlic adds depth and flavor to the dish. Vegetable broth brings everything together nicely. - Nutritional yeast - Smoked paprika - Fresh basil for garnish Adding nutritional yeast gives a cheesy flavor without dairy. Smoked paprika adds a warm, smoky taste. Fresh basil brightens the dish and looks pretty on top. - Blender - Baking sheet - Large pot and skillet A blender helps mix the sauce until smooth. The baking sheet is for roasting the bell peppers. A large pot cooks the pasta, while a skillet warms the sauce and pasta together. For more details on crafting this dish, check out the Full Recipe. To roast red bell peppers, first, preheat your oven to 425°F (220°C). Place the whole peppers on a baking sheet. Roast them for about 25 to 30 minutes. Turn them occasionally. The skin should blister and blacken. Once done, remove them from the oven. Cover with foil. Let them steam for 10 minutes. This helps loosen the skin. After cooling, peel off the skins and remove the seeds. While the peppers roast, fill a large pot with water. Add salt and bring it to a boil. Cook the whole wheat pasta according to the package instructions. For perfect pasta, stir occasionally. When it’s al dente, drain it. Remember to reserve about 1/2 cup of pasta water. This water is key for the sauce later. In a blender, combine the roasted peppers, soaked cashews, minced garlic, vegetable broth, olive oil, nutritional yeast, smoked paprika, salt, and pepper. Blend everything until smooth and creamy. The sauce should be thick but pourable. If it’s too thick, add reserved pasta water a little at a time. Blend again until you reach the right consistency. Follow these steps for a delicious Vegan Creamy Roasted Red Pepper Pasta. You can find the full recipe in the earlier section. To get that creamy texture, soak your cashews. Soaking for 2 to 4 hours makes them soft. This helps when blending them into the sauce. If the sauce is too thick, use pasta water. Adding a little pasta water gives the sauce a nice, smooth feel. Spices and herbs boost the flavor of your dish. I love using smoked paprika for a smoky twist. Fresh basil adds a lovely touch too. When seasoning, start with a little salt and pepper. You can always add more, but you can’t take it out! Pair this pasta with a fresh salad or steamed veggies. A light vinaigrette works well. For presentation, serve in a big bowl and sprinkle with basil. This makes the dish look vibrant and appealing. You can find the full recipe to try at home. {{image_2}} You can switch up the pasta type in this dish. Try gluten-free pasta or even zucchini noodles. Both options work great for a lighter meal. For the creamy base, raw cashews shine here. If you need a nut-free option, use silken tofu or sunflower seeds. These alternatives provide a smooth texture and rich taste. To boost the protein content, consider adding chickpeas or lentils. These beans add heartiness and nutrition. You can toss in some sautéed spinach or kale for extra greens. They bring color and vitamins to your plate. Want a kick? Add chili flakes to your sauce for some heat. This will spice up your dish and wake up your taste buds. For a Mediterranean twist, mix in olives or sun-dried tomatoes. These add briny notes and depth to the flavor. You can even experiment with herbs like oregano or thyme for a fresh touch. Try these variations to make the dish your own and enjoy the endless possibilities! For the full recipe, see above. Store your leftover pasta in the fridge right away. Use a container with a tight lid. This keeps the pasta fresh and stops it from drying out. The creamy sauce helps keep the pasta moist. Try to eat the leftovers within three days for the best taste. When it’s time to eat your leftovers, you can reheat them easily. Use a skillet over low heat for the best results. Add a splash of water or vegetable broth to keep the sauce creamy. Stir often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between, until warm. This helps keep the texture nice and smooth. For long-term storage, you can freeze this pasta dish. First, let it cool completely. Then, portion it into freezer-safe bags or containers. Squeeze out any air before sealing. Label with the date for easy tracking. When you want to enjoy it again, take it out of the freezer. Let it defrost in the fridge overnight. Reheat in a skillet or microwave. Add a bit of liquid if needed to revive that creamy texture. You can find the full recipe for this dish to enjoy it fresh! Vegan Creamy Roasted Red Pepper Pasta stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. This keeps the flavors intact and helps prevent spoilage. Always check for any signs of mold or off smells before eating. Yes, you can make this dish gluten-free! Simply swap out the whole wheat pasta for gluten-free pasta. Many brands offer great options like chickpea or brown rice pasta. These alternatives hold up well and give a nice texture. Just cook them according to the package instructions. Serve this pasta with a side salad for balance. A simple green salad with lemon vinaigrette works great. You can also pair it with garlic bread or roasted vegetables. For drinks, try a light white wine or sparkling water with lemon. These pairings enhance the meal and add freshness. If you want to explore more ideas, check out the Full Recipe for more detail! In this post, we explored how to make vegan creamy roasted red pepper pasta. You learned the main and optional ingredients, the tools you'll need, and step-by-step instructions to create a delicious dish. Remember to soak cashews for a creamy texture and use spices to enhance the flavor. Get creative with variations and serve it with your favorite sides. This dish is not only tasty but also easy to store and reheat. Enjoy your cooking adventure and share this recipe with friends!

Vegan Creamy Roasted Red Pepper Pasta

Indulge in a delicious and healthy meal with this Vegan Creamy Roasted Red Pepper Pasta recipe! Featuring roasted red peppers, creamy cashews, and whole wheat pasta, this dish is rich in flavor and simple to make. Perfect for weeknight dinners or impressing guests, it takes just 45 minutes to prepare. Click through for the full recipe and step-by-step instructions to make your dinner delightful and nutritious. Enjoy your culinary adventure!
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Ingredients
  

12 oz whole wheat pasta (spaghetti or penne)

2 large red bell peppers, roasted and peeled

1/2 cup raw cashews (soaked in water for 2-4 hours)

3 cloves garlic, minced

1 cup vegetable broth

1 tablespoon olive oil

1 tablespoon nutritional yeast

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Begin by roasting the red bell peppers. Preheat your oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally until the skin is blistered and blackened. Remove from oven, cover with foil, and let them steam for about 10 minutes. Once cool, peel off the skins and remove the seeds.

    Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of the pasta water.

      In a blender, combine the roasted red peppers, soaked cashews, minced garlic, vegetable broth, olive oil, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

        In a large skillet over medium heat, add the creamy sauce. Stir frequently and let it simmer for 5 minutes to heat through.

          Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.

            Serve hot, garnished with fresh basil leaves.

              - Prep Time: 15 min | Total Time: 45 min | Servings: 4