Roasted Pepper Pasta

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Whip up an easy, flavorful feast with just six ingredients! Experience creamy bliss from cashews, roasted peppers, and a cheesy twist from nutritional yeast. Ready for some pasta magic?

Let me spill the beans (or in this case, pasta!) on today’s recipe. If you’re anything like me, you adore dishes that are simple yet ooze with gourmet vibes. And let me tell you, this Creamy Roasted Pepper Pasta ticks all the boxes.

Not only is it effortlessly chic, but it’s also incredibly rich in flavor – all thanks to a handful of ingredients that fit perfectly together.

Now, before we jump into the sauce (quite literally), can we have a quick blender appreciation moment? My Vitamix has been a game-changer. No more soaking nuts overnight, just pure, instant silky-smoothness. If you’re curious about this life-altering appliance, check out my fav Vitamix. This bad boy transforms raw cashews into the creamiest of sauces, proving once again that who needs dairy when you’ve got nature’s wonders at hand?

The Stars of This incredible Roasted Pepper Pasta Are:

  • gluten free penne
  • tri-colored sweet mini peppers
  • garlic cloves
  • raw cashews
  • nutritional yeast
  • lemon
  • crushed red peppers (optional, but for those who love a little zing!)

Garnish Ingredients

  • fresh parsley
  • fleur de sel

Fleur de sel is this flakey, slightly oily salt is harvested from the banks of the ocean in France and has a unique flavor that’s perfect for garnishing!

One special thing to note; if you’re working without a high-speed blender, ensure you soak those cashews in hot water for at least an hour or, better yet, overnight. This will help you achieve that dreamy creamy texture we all adore.

If you’re curious about this bowl (I’ve used it previously and people seem to love it!) Here is the link to purchase one!

Once you’ve gathered all the goodies and pulled out your blender and did all the magical things that are included in the instructions below, you’ll want to pour that luscious sauce over perfectly cooked rotini and enjoy this luxurious pasta!

The roasted peppers add a smoky depth, while the nutritional yeast lends a cheesy note without actual cheese.

To sum it all up, this pasta is not just a dish; it’s an experience. It’s a reminder that you don’t need a million ingredients to create something delightful. It’s about understanding the essence of each element and letting it shine. So, the next time you’re craving some comfort, whip this up, sprinkle some fleur de sel, garnish with parsley, and indulge in a bowl of sheer joy.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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6 Ingredient Creamy Roasted Pepper Pasta

This recipe couldn't be easier! and you won't believe how much FLAVOR it has! The end result is bold and creamy, with silky cashews, vibrant roasted peppers, and cheesy flavor from the nutritional yeast. Want a little kick? Take it up a notch with the addition of optional crushed red peppers in the sauce! I love to serve this with fresh parsley and a sprinkle of fleur de sel for an added boost of flavor and savory kick. The peppers are loaded with key nutrients and roasting your own peppers is easier than you think! I like to use the tri-colored mini peppers because they are more flavorful than full sized bell peppers, they roast more quickly, and they have less water content.
5 from 1 vote
Prep Time 3 minutes
Cook Time 18 minutes
Course Dinner, lunch, Main Course
Cuisine Italian
Servings 4


  • Oven, Stove & Blender


  • 4 servings gluten free penne
  • 12 oz tri-colored sweet mini peppers
  • 2 garlic cloves
  • ½ cup raw cashews see note below
  • 3 tbsp nutritional yeast
  • ½ lemon juiced
  • 1 tsp salt and pepper
  • ½ tsp crushed red peppers optional

To Serve Ingredients

  • fresh parsley finely chopped
  • fleur de sel


  • Preheat your oven to 400 degrees. Spread your peppers on a parchment lined baking sheet and drizzle with a splash of lemon juice or cooking oil (if desired). Roast for 20 minutes until blistered.
  • Meanwhile, bring a medium pot of salted water to a boil and cook noodles according to package. When noodles are done cooking, be sure to save 1/2 cup of pasta water and set aside. Drain remaining water and return noodles to pot.
  • Once peppers have cooled slightly and are comfortable to touch, pluck the stems off each pepper and add the peppers to a high speed blender along with the reserved pasta water, garlic cloves, cashews, nutritional yeast, lemon juice, salt, pepper, and optional crushed red peppers. Blend on high until silky smooth and creamy. Season to taste.
  • Pour the sauce over the noodles and stir to coat. Serve immediately topped with a sprinkle of fleur de sel and fresh parsley, if desired.


Cashew Notes: if you're working without a high-speed blender, ensure you soak those cashews in hot water for at least an hour or, better yet, overnight. This will help you achieve that dreamy creamy texture we all adore.
Keyword 30 minute meals, dairy free, gluten free, gluten free pasta, plant based, quick dinner, vegan
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4 Responses

    1. Hey Jean! Thanks for asking, the note is actually in the blog post but maybe that’s not so obvious (I will move it to the recipe card as well) It’s actually about blenders; if you’re working without a high-speed blender, ensure you soak those cashews in hot water for at least an hour or, better yet, overnight. This will help you achieve that dreamy creamy texture we all adore! I hope you enjoy the recipe 🙂

  1. 5 stars
    This was a really good sauce. I did not make it exactly per the recipe. I wanted to use ingredients I had on hand. So, I used a large red pepper, and a long italian sweet red pepper. I also didn’t have quite enough cashews, so filled in with some hemp seeds. They are a good sub if you want nut free. I just put 1/4 tsp of red pepper flakes and it was perfect.
    I will try it again and make it per the recipe with multi color mini peppers.

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