7-Minute Creamy Roasted Red Pepper Pasta Sauce (Vegan)

A creamy, dairy-free pasta sauce made in the blender in 7 minutes from roasted red peppers, tomato paste, garlic, cashews and a touch of heat from chili flakes. Toss with your favorite pasta and vegetables for a quick, meatless meal.

This roasted red pepper sauce comes together in minutes using only six pantry staples. It’s rich and smooth thanks to soaked cashews and concentrated tomato paste, and it keeps well in the fridge for quick weeknight dinners.

Ingredients you’ll need

Roasted red peppers. Jarred peppers make this sauce fast and affordable while delivering deep roasted flavor.

Tomato paste. Adds concentrated tomato flavor and body to the sauce.

Raw cashews. Soaked briefly, they create a silky, dairy-free creaminess without an overt nutty taste.

Garlic. Fresh garlic brings brightness and depth.

Salt and crushed red pepper flakes. Salt balances the flavors; red pepper flakes add a pleasant heat. Adjust the amount to suit your taste.

Hot water. Used to soften the cashews so they blend into a smooth consistency.

How to make the roasted red pepper sauce

Place the cashews in the blender or food processor and cover with hot water. Let them soak for about five minutes to soften. Drain the liquid from the jar of roasted red peppers, then add the peppers, tomato paste, garlic, salt and crushed red pepper flakes to the blender. Puree on high until completely smooth, about a minute. That’s it — simple and fast.

Keep roasted red peppers, tomato paste, and raw cashews in your pantry and you can pull this sauce together any night of the week. It pairs especially well with whole grain or chickpea pasta and generous portions of steamed or roasted vegetables such as broccoli, cauliflower, or butternut squash for a filling, veggie-forward meal.

If you try this creamy roasted red pepper sauce, feel free to leave a comment and share a photo. I love seeing how people use it in their kitchens.

7-Minute Creamy Roasted Red Pepper Sauce [Vegan]

2018-10-25 13:04:50

Serves 4

A creamy, dairy-free pasta sauce made in the blender in 7 minutes from roasted red peppers, tomato paste, garlic, cashews and a touch of heat from chili flakes. Toss with pasta and veggies for a quick meatless meal.

Total Time

7 min

Ingredients

1. 1 cup water
2. 1/2 cup raw cashews
3. 16 oz jar roasted red peppers
4. 6 oz can tomato paste
5. 2 large garlic cloves
6. 1 teaspoon sea salt
7. 1/2–1 teaspoon crushed red pepper flakes (1/2 tsp for mild, 1 tsp for spicy)

Instructions

1. 1. Heat water until very hot (no need to boil).
2. 2. Place cashews and hot water in the base of a blender or food processor and let soak 5 minutes. Drain the jar of roasted red peppers, then add the peppers and remaining ingredients to the blender. Blend on high until completely smooth, about 1 minute.
3. 3. Toss with hot pasta and serve immediately, or store in the refrigerator in a sealed container for up to 1 week. Use as a pasta sauce, dip, or sandwich spread.

Notes

1. This recipe yields approximately 4 cups of sauce, enough to coat about 1 lb of cooked pasta.

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