This creamy capsicum pasta is quick, packed with vitamin C, and delicious! Tangy, silky, earthy and vegan-friendly.
Ingredients You’ll Need
I feel like once you try this sauce, it’s going to be one of those recipes you just know by heart. Full recipe card with all the details is down at the bottom, so scroll down when you’re ready:
- red peppers (capsicum)
- brown onion
- garlic cloves
- olive oil
- raw cashews
- nutritional yeast
- unsweetened plant-based milk (I usually go for soy)
- miso paste
- fresh basil
- tomato paste
- rigatoni (or any pasta you love)
- fresh basil leaves
- dried chilli flakes (optional)
Instructions
Follow along with this step-by-step guide to make your Creamy Roasted Red Pepper Pasta Sauce. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Pop the onion, capsicum, and whole garlic cloves on a tray. Drizzle with olive oil, season well, and roast until soft and a bit charred around the edges.
Step two: Once the veggies are done, wrap the hot capsicums in foil and let them steam for about 10 minutes—this makes them easier to peel. Then peel off the skins, remove the seeds and stems, and take the garlic out of its skin.
Step three: Add everything to your blender—the roasted veggies, boiled cashews, and the rest of the sauce ingredients. Blend until smooth. Taste and season. Add more milk if you want it a bit looser.
Step four: Blend until smooth. Taste and season. Add more milk if you want it a bit looser.
Step five: Pour the sauce over your cooked pasta and mix it all together so it’s nicely coated. Finish with fresh basil and chilli flakes if you like a little heat.
Serving Suggestions & More Recipes
If you loved this, you’re going to love:
- Truffle & White Wine Pasta – rich and creamy, loaded with savory garlicky mushrooms, and a splash of white wine that gives it a fresh, lively twist.
Creamy Roasted Red Pepper (Capsicum) Pasta Sauce
Equipment
- Blender high power
- Aluminium foil
Ingredients
Sauce
- 2 red pepper (capsicum)
- 1 brown onion quartered
- 4 cloves garlic
- 1 tbsp olive oil
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 3/4 cup plant-based milk unsweetened (I use soy)
- 1.5 tbsp miso paste
- 1/4 bunch fresh basil
- 2 tbsp tomato paste
To serve
- 500 g rigatoni cooked to packet instructions
- fresh basil leaves
- dried chilli flakes optional
Instructions
- Preheat oven to 180C/350F. Place chopped onion, peppers and garlic cloves (unpeeled) on a lined baking tray. Coat with the olive oil and a generous pinch of salt and pepper. Roast for 30 minutes. The capsicum should be lightly charred on the ends.
- While the vegetables are roasting, boil cashews for 10 mins, then rinse under cold water and drain. *Note – if your blender is not high-powered, I'd recommend soaking the cashews overnight or boiling them for 25 minutes to make them extra soft and to get the sauce as silky smooth as possible.
- Once the veggies are done roasting, wrap the capsicums in two separate sheets of aluminium foil and leave them to sweat for 10 minutes. Peel the skins off the capsicum, remove the stem and seeds and slice into large chunks. Remove the garlic skins. Be careful not to burn yourself!
- Combine all sauce ingredients in a blender. Blitz until smooth, taste and season with salt and pepper if desired. Add an extra splash of milk if you prefer a thinner consistency.
- Pour the sauce over cooked pasta, stirring to combine. Garnish with extra basil leaves and chilli flakes if desired.
Janet k. says
Love – will repeat
Umair says
Tasty and easy to make, big thumbs up!
Umair says
Effortless and fantastic.
sarah says
Truly delightful.
Hong Nguyen says
Seriously, this was amazing.