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.

Course Dinner, lunch, Main Course

Cuisine Italian

Keyword 30 minute meals, dairy free, gluten free, gluten free pasta, plant based, quick dinner, vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 332kcal

Author Jackie Akerberg

Equipment

Blender
oven, stove

Ingredients

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

Instructions

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.

Notes

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.

Nutrition