Creamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe
Introduction
This creamy vegan red pepper pasta is a delightful dish bursting with flavor and color. Topped with blistered cherry tomatoes and fresh herbs, it offers a rich and satisfying meal perfect for any night of the week.
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 cups 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 the package directions until al dente, then drain and set aside.
- Step 2: Preheat your oven’s broiler. Toss the cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Broil for 10-15 minutes until the tomatoes are blistered and roasted.
- Step 3: While the tomatoes broil, combine 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 pasta off the heat, stirring well to coat each piece. The sauce should cling nicely to the rigatoni.
- Step 5: Serve the pasta topped with the blistered tomatoes and garnish with fresh chives and basil. Add extra salt and pepper if desired.
Tips & Variations
- Soak cashews in hot water for 20 minutes beforehand for an even creamier sauce.
- Use fire-roasted red peppers for a smoky depth of flavor.
- Swap rigatoni for penne or fusilli to hold more sauce.
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce thickens. The blistered tomatoes are best added fresh but can be stored separately and warmed briefly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta gluten-free?
Yes, simply substitute the rigatoni with your favorite gluten-free pasta. The creamy sauce pairs well with many pasta shapes.
Is nutritional yeast necessary?
No, nutritional yeast adds a cheesy, savory note but is optional. The sauce will still be flavorful and creamy without it.
PrintCreamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe
This creamy vegan red pepper pasta features rigatoni tossed in a smooth, flavorful cashew and roasted red pepper sauce, topped with blistered cherry tomatoes and fresh herbs. It’s a vibrant, dairy-free dish perfect for a comforting yet healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
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 cup cashews
- 1/4 cup olive oil
- 1 1/2 cups water
- 1 large roasted red pepper (DeLallo brand – about 1/2 cup if using sliced red peppers)
- 1 clove garlic
- 2 tablespoons nutritional yeast (optional)
- 1 1/2 teaspoons salt
Toppings
- Chives, for garnish
- Basil, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Drain and set aside off the heat.
- Broil Tomatoes: Preheat your oven’s broiler. Toss the cherry tomatoes on a baking sheet with a quick swish of olive oil, salt, and pepper. Place under the broiler for 10-15 minutes, turning once if needed, until the tomatoes are blistered and very roasty.
- Prepare Sauce: 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 the mixture is extremely smooth and creamy.
- Combine Pasta and Sauce: Pour the creamy sauce over the hot, cooked rigatoni and gently stir to coat each piece well. The sauce should cling nicely to the pasta.
- Serve: Plate the pasta and spoon the blistered cherry tomatoes over the top. Garnish with fresh chives and basil, then adjust seasoning with additional salt and pepper if desired. Serve warm.
Notes
- For a nut-free alternative, consider substituting the cashews with silken tofu or white beans, though the texture may vary.
- If roasted red peppers are not available, you can roast fresh red peppers yourself by charring them over a flame and peeling off the skin.
- Nutritional yeast adds a cheesy flavor but is optional if unavailable.
- Use gluten-free rigatoni if you require a gluten-free version.
- To enhance the roasted flavor, you can toss the pasta with a little pasta water before adding the sauce.
Keywords: vegan pasta, red pepper pasta, roasted tomato pasta, creamy vegan sauce, rigatoni recipe, plant-based pasta, dairy-free pasta sauce
