Description
This Creamy Vegan Red Pepper Pasta with Blistered Tomatoes offers a rich, smooth, and flavorful sauce made from roasted red peppers and cashews. Tossed with perfectly cooked rigatoni and topped with oven-roasted cherry tomatoes and fresh herbs, this dish is a vibrant, satisfying vegan meal that’s both easy to prepare and visually appealing.
Ingredients
Scale
Pasta
- 1 lb. rigatoni (DeLallo brand)
Blistered Tomatoes
- 2–3 cups cherry tomatoes
- A quick swish of olive oil (DeLallo brand)
- Salt and pepper, to taste
Sauce
- 1 1/4 cups cashews
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 large roasted red pepper (DeLallo brand – about one pepper, or approx. 1/2 cup sliced red peppers)
- 1 clove garlic
- 2 tablespoons nutritional yeast (optional)
- 1 1/2 teaspoons salt
Toppings
- Chives, for topping
- Basil, for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside while preparing the other components.
- Broil the Tomatoes: Preheat your oven’s broiler. On a baking sheet, place the cherry tomatoes and toss them with a quick swish of olive oil, salt, and pepper. Broil for 10 to 15 minutes until the tomatoes are very roasted and blistered, bringing out their natural sweetness.
- Prepare the Sauce: In a blender, combine the cashews, olive oil, water, roasted red pepper, garlic, nutritional yeast (if using), and salt. Blend until the mixture is very smooth and creamy, ensuring there are no lumps and the sauce has a luscious texture that will cling well to the pasta.
- Toss the Pasta with Sauce: Pour the creamy red pepper sauce over the hot cooked rigatoni while it’s off the heat. Stir thoroughly to coat the pasta evenly with the sauce.
- Serve and Garnish: Plate the sauced pasta and top generously with the broiled blistered tomatoes. Finish with freshly chopped chives and basil, adding more salt and pepper to taste. Serve immediately for the best flavor and texture.
Notes
- For a nuttier flavor, toast the cashews lightly before blending.
- Nutritional yeast adds a cheesy depth but can be omitted for a more neutral flavor.
- Make sure to soak cashews for at least 2 hours or boil them briefly to help achieve a creamier sauce texture if you don’t have a high-speed blender.
- Adjust the salt according to taste after blending, especially if using salted roasted red peppers.
- Use fresh herbs like basil and chives for a bright finishing touch that complements the roasted flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: vegan pasta, creamy red pepper sauce, blistered tomatoes, rigatoni recipe, plant-based dinner, easy vegan meal
