Description
This creamy roasted red pepper pasta is a vibrant, flavorful dish ready in just 20 minutes. Roasted red bell peppers and onions are blended with cashews and almond milk to create a smooth, naturally dairy-free sauce seasoned with smoked paprika, red pepper flakes, and nutritional yeast for a cheesy, smoky depth. Tossed with fettuccine and garnished with fresh parsley, this recipe is a perfect quick and wholesome dinner that’s both comforting and packed with plant-based nutrition.
Ingredients
Scale
Pasta
- 12 oz Fettuccine (use whole wheat or gluten-free for variations)
Roasted Veggies
- 2 large Red bell peppers (roasting enhances sweetness)
- 1 medium Red onion (adds depth of flavor)
- 3 cloves Garlic (fresh cloves)
Sauce
- 1 cup Cashews (for creamy texture)
- 1 cup Unsweetened almond or soy milk
- 1 tbsp Nutritional yeast (adds cheesy flavor)
- 1 tsp Salt (to enhance flavor)
- 1 tsp Black pepper (fresh cracked)
- 1 tsp Red pepper flakes (adjust to taste)
- 1 tsp Smoked paprika powder (for smokiness)
Garnish
- 2 tbsp Chopped fresh parsley (for garnish)
Instructions
- Preheat and Roast: Preheat your oven to 350°F (175°C). Slice the red bell peppers and red onion into thin strips. Place these sliced veggies along with the garlic cloves on a parchment-lined baking sheet. Roast in the oven for 10 minutes until they become tender and fragrant, which brings out their natural sweetness.
- Cook Pasta: While the vegetables are roasting, cook the fettuccine according to the package instructions. Be sure to monitor closely to achieve an al dente texture, then drain and set aside to keep warm.
- Blend Sauce: Transfer the roasted peppers, onion, and garlic to a high-speed blender. Add the cashews, unsweetened almond or soy milk, nutritional yeast, salt, freshly cracked black pepper, red pepper flakes, and smoked paprika powder. Blend everything until you get a smooth, creamy sauce with a beautiful red color.
- Combine and Heat: Pour the blended sauce into a saucepan and warm it over medium heat, stirring gently. Add the cooked fettuccine into the saucepan and toss well to coat the pasta evenly with the roasted red pepper sauce.
- Serve and Garnish: Immediately plate the pasta into bowls. Garnish generously with freshly chopped parsley and, if desired, add an extra sprinkle of red pepper flakes for a bit more heat. Serve hot for the best flavor and texture experience.
Notes
- You can use whole wheat or gluten-free fettuccine to accommodate dietary preferences.
- Adjust red pepper flakes according to your spice preference to make it milder or spicier.
- For a nut-free version, substitute cashews with cooked white beans or silken tofu, but texture will vary.
- Roasting vegetables enhances their sweetness and depth of flavor, but you can also grill them for a smokier touch.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
