Dinner

Creamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe

ByAiden Wells February 11, 2026February 11, 2026

Introduction

This creamy vegan red pepper pasta features tender rigatoni tossed in a luscious, cashew-based sauce bursting with roasted red pepper flavor. Topped with blistered cherry tomatoes and fresh herbs, it’s a satisfying and colorful meal perfect for any night of the week.

The dish shows a bowl filled with rigatoni pasta coated in a smooth, light orange sauce, creating the first layer with a creamy texture. Roasted cherry tomatoes with slightly charred skins add a vibrant red, glossy layer on top, contrasting with the pasta. Thin strips of fresh green basil leaves and small green chive pieces are scattered over the dish, adding fresh green accents. The bowl is white, and the entire setup rests on a white marbled background with a white cloth nearby and a couple of fresh basil leaves placed around for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. rigatoni (DeLallo brand)
2-3 cups cherry tomatoes
A quick swish of olive oil (DeLallo brand)
Salt and pepper, to taste
1 1/4 cup cashews
1/4 cup olive oil
1 1/2 cups water
1 large roasted red pepper (about 1/2 cup if using sliced red peppers)
1 clove garlic
2 tablespoons nutritional yeast (optional)
1 1/2 teaspoons salt
Chives and basil for topping

Instructions

Step 1: Cook the rigatoni according to package directions until al dente. Drain and set aside.
Step 2: Preheat the broiler. On a baking sheet, toss the cherry tomatoes with a quick swish of olive oil, salt, and pepper. Broil for 10-15 minutes, until the tomatoes are blistered and roasted.
Step 3: While the tomatoes broil, combine the cashews, olive oil, water, roasted red pepper, garlic, nutritional yeast (if using), and salt in a blender. Blend until very smooth and creamy.
Step 4: Pour the sauce over the hot cooked pasta (off the heat) and stir gently to coat the rigatoni evenly. The sauce should cling well to the pasta.
Step 5: Serve the pasta topped with the blistered cherry tomatoes, chopped chives, and basil. Adjust salt and pepper to taste and enjoy.

Tips & Variations

Soak cashews in hot water for 15 minutes beforehand to make blending easier and create an even creamier sauce.
Use fire-roasted red peppers from a jar if you don’t have fresh roasted ones, but rinse them slightly to reduce excess vinegar.
Add a pinch of smoked paprika or chili flakes to the sauce for a subtle smoky or spicy kick.
Substitute rigatoni with other pasta shapes like penne or fusilli for a different texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if it has thickened.

How to Serve

The image shows several short, tube-shaped pasta pieces covered in a smooth, creamy orange sauce with flecks of black pepper, scattered with small bright green chopped herbs across the surface. Among the pasta are several plump, roasted red cherry tomatoes with shiny, wrinkled skins and slight charring. A fork with a silver handle is placed among the pasta, pressing down on a piece. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Creamy sauces work best with cashews because of their mild flavor and smooth texture when blended. You can try blanched almonds or macadamia nuts, but the consistency and taste may differ slightly.

Is nutritional yeast necessary in the sauce?

Nutritional yeast adds a cheesy, umami flavor but is optional. You can leave it out if you prefer or don’t have it on hand—the sauce will still be deliciously creamy and flavorful.