Name: Creamy Red Pepper Pasta: The Ultimate Dairy-Free Comfort Dish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 4 small roasted red peppers; 1 cup reserved pasta cooking water (use as needed to thin sauce); 1/2 cup hemp seeds; 1/2 cup raw cashews; 1 lemon (juiced); 1 tsp garlic powder; 4 tbsp nutritional yeast; 1 tsp cayenne pepper; 2 tsp salt; 16 oz pasta (penne, fusilli, or spaghetti); fresh basil (for garnish)

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Have you ever craved a pasta dish that feels incredibly indulgent and rich, yet doesn’t leave you feeling weighed down by heavy cream? For years, I believed that the only way to achieve a truly velvety sauce was through copious amounts of dairy. I was wrong. This Creamy Red Pepper Pasta completely changed my perspective on plant-based cooking. By harnessing the natural emulsifying power of cashews and hemp seeds, combined with the smoky depth of roasted peppers, you get a sauce that rivals any traditional Alfredo.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Roast the Peppers
Step 2: Peel and Prep
Step 3: Blend the Sauce
Step 4: Cook the Pasta
Step 5: Combine and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use jarred roasted red peppers instead of fresh ones?
Q2. Do I need to soak the cashews?
Q3. Is this recipe spicy?

Creamy Red Pepper Pasta: The Ultimate Dairy-Free Comfort Dish

Description
Ingredients

Pasta & Dairy-Free Red Pepper Sauce

Instructions
Notes
Nutrition
Did you make this recipe?

This recipe is more than just a quick dinner; it is a nutritional powerhouse disguised as comfort food. Whether you are vegan, lactose intolerant, or simply trying to eat more vegetables, this dish delivers on all fronts. In this post, we will walk through how to perfectly char your peppers and blend them into a smooth, vibrant orange sauce that clings perfectly to your favorite noodles. Let’s dive into making this Creamy Red Pepper Pasta.

Ingredients

To achieve that signature smoky flavor and creamy texture, you will need the following fresh ingredients. We use hemp seeds and cashews here to create a rich protein profile without any dairy.

Ingredient	Amount/Quantity	Notes
Roasted Red Peppers	4 small	Freshly roasted yields the best flavor
Pasta Cooking Water	1 cup	Reserved from the boiling pot
Hemp Seeds	1/2 cup	Adds nutty flavor and protein
Cashews	1/2 cup	Raw, unsalted works best for neutrality
Lemon Juice	Juice of 1 lemon	Freshly squeezed for acidity
Garlic Powder	1 tsp	For savory depth
Nutritional Yeast	4 tbsp	Provides a “cheesy” umami kick
Cayenne Pepper	1 teaspoon	Adds a subtle heat background
Salt	2 teaspoons	To enhance all flavors
Pasta	16 oz	Any shape (penne, fusilli, or spaghetti)
Fresh Basil	Handful	For serving and aromatic freshness

Timing

This recipe is surprisingly fast, especially considering you are making a sauce from scratch. It is perfect for weeknight dinners when time is tight but you refuse to compromise on flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (About the same time it takes to order and wait for delivery!)

Step-by-Step Instructions

Follow these steps to create a luscious, smoky pasta dish. Don’t worry if you’ve never roasted peppers before; it is easier than it looks.

Step 1: Roast the Peppers

Start by preheating your oven to the broil setting. Place your 4 small red peppers whole on the top rack of the oven. Let them roast until the skins turn black and blistered. This typically takes about 10 minutes. carefully flip them using tongs and repeat on the other side until charred all over.

Tip: Don’t be afraid of the black skin! That char is essential for the smoky flavor profile, and the skin will be removed later.

Step 2: Peel and Prep

Once the peppers are charred, remove them from the oven. Let them cool until they are safe to handle. To make peeling easier, you can run them under cool water while using your fingers to slide the blackened skins off. Remove the stems and scrape out the seeds, placing the cleaned, roasted flesh directly into your blender.

Tip: If you aren’t in a rush, place the hot peppers in a bowl and cover with a plate for 10 minutes. The steam will loosen the skins, making them slip off effortlessly without water.

Step 3: Blend the Sauce

In your high-speed blender containing the peppers, add the garlic powder, hemp seeds, cashews, fresh lemon juice, nutritional yeast, cayenne pepper, salt, and approximately half of the reserved pasta cooking water. Blend on high until the mixture is completely smooth and velvety.

Tip: Check the consistency. If it’s too thick (like a dip), slowly stream in more of the reserved pasta water until it reaches a pourable, creamy sauce consistency.

Step 4: Cook the Pasta

While you are prepping the sauce, bring a large pot of salted water to a boil. Cook your 16 oz of pasta according to the package instructions until al dente. Drain the pasta, but remember you’ve already reserved your cooking water for the sauce!

Tip: “Al dente” means “to the tooth.” The pasta should still have a slight bite to it, as it will soften slightly more when tossed with the hot sauce.

Step 5: Combine and Serve

Pour your vibrant orange sauce over the hot, drained pasta. Toss well using tongs or a pasta spoon, ensuring every single noodle is coated in the creamy mixture. The heat from the pasta will help release the aromas of the garlic and lemon. Serve immediately topped with fresh basil.

Tip: If the pasta sits for a few minutes and absorbs too much sauce, add a splash of warm water to loosen it back up before serving.

Nutritional Information

This dish is nutrient-dense, leveraging the power of seeds and nuts for healthy fats and proteins. Here is an estimated nutritional breakdown per serving (based on 4 servings):

Calories: ~580 kcal
Protein: 22 g (Excellent plant-based source due to hemp and cashews)
Carbohydrates: 85 g
- Fiber: 9 g
Fat: 20 g
- Saturated Fat: 3 g
Vitamin C: ~150% DV (Red peppers are incredibly high in Vitamin C)
Iron: 25% DV

Note: Nutritional values are approximate and depend on the specific brand of pasta and exact size of peppers used.

Healthier Alternatives

While this recipe is already plant-based and nutrient-rich, here are a few ways to adapt it to specific dietary needs:

Make it Gluten-Free: Swap the standard wheat pasta for chickpea pasta or brown rice pasta. Chickpea pasta pairs beautifully with this sauce and increases the fiber and protein content even further.
Nut-Free Option: If you have a cashew allergy, Swap: Replace the cashews with raw sunflower seeds or use silken tofu. Sunflower seeds provide a similar creaminess, while tofu lowers the fat content significantly.
Lower Carb: Serve the sauce over zucchini noodles (zoodles) or spaghetti squash instead of wheat pasta. This drastically reduces the calorie and carbohydrate count while adding an extra serving of vegetables.

Serving Suggestions

Presentation turns a simple dinner into an event. Here is how to serve this Creamy Red Pepper Pasta to impress:

The Perfect Side: Serve this alongside a crisp arugula salad with a balsamic glaze. The peppery bite of arugula cuts through the richness of the cashew cream sauce.
Bread Pairing: A slice of crusty, warm garlic bread or focaccia is perfect for mopping up any leftover sauce on the plate.
Garnish: Beyond basil, try sprinkling red pepper flakes for extra heat or toasted pine nuts for a crunchy texture contrast.
Drink Pairing: A glass of chilled Sauvignon Blanc or a sparkling lemon water complements the acidity of the lemon juice in the sauce.

Common Mistakes to Avoid

To ensure your pasta turns out restaurant-quality every time, watch out for these common pitfalls:

Not blending enough: If you don’t blend long enough, the cashews may leave a gritty texture.
- Solution: Blend for at least 60 seconds on high. If you don’t have a high-powered blender, soak your cashews in hot water for 20 minutes before blending.
Discarding all the pasta water: This starchy water is the secret ingredient for binding the sauce to the noodles.
- Solution: Always scoop out a mug full of water before you dump the pasta into the colander.
Over-roasting to ash: While we want char, we don’t want the pepper meat to disintegrate.
- Solution: Keep an eye on the oven. Once the skin blisters and blackens, it is done. Don’t leave it unattended under the broiler.

Storing Tips

This sauce stores surprisingly well, making it great for meal prep.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: The sauce will thicken significantly in the fridge. To reheat, place the pasta in a saucepan over low heat and add a splash of water or oat milk to revive the creamy consistency.
Freezing: You can freeze the sauce separately for up to 2 months. Freeze it in a jar or freezer-safe bag. Thaw in the fridge overnight before reheating. It is not recommended to freeze the pasta once mixed with the sauce, as the noodles can become mushy.

Conclusion

This Creamy Red Pepper Pasta proves that you don’t need dairy to create a meal that feels luxurious and comforting. The combination of smoky roasted peppers, nutty hemp seeds, and zesty lemon creates a flavor profile that is complex, satisfying, and incredibly healthy. It’s a dish that brings everyone to the table, regardless of their dietary preferences.

Try it out and let us know in the comments how it turned out for you! Did you stick to the recipe or try one of our healthier swaps? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use jarred roasted red peppers instead of fresh ones?

Yes, absolutely. If you are short on time, you can use a 16 oz jar of roasted red peppers. Make sure to drain them well before adding them to the blender. However, roasting them fresh gives a slightly sweeter, smokier flavor that is hard to beat.

Q2. Do I need to soak the cashews?

If you have a high-speed blender (like a Vitamix or Blendtec), you generally do not need to soak them. However, if you are using a standard blender or food processor, soaking the cashews in boiling water for 15–20 minutes will soften them, ensuring your sauce is perfectly smooth rather than grainy.

Q3. Is this recipe spicy?

The recipe calls for 1 teaspoon of cayenne pepper, which provides a gentle kick but shouldn’t be overwhelming. If you are sensitive to spice or cooking for young children, feel free to reduce the cayenne to 1/4 teaspoon or omit it entirely. You can always sprinkle red pepper flakes on top of individual servings later.