There’s something undeniably magical about a bowl of Creamy Vegan Red Pepper Pasta with Blistered Tomatoes—it’s a weeknight dinner that feels worthy of a special occasion. This dish is pure comfort in a bowl, boasting velvety, roasted red pepper sauce clinging to twirl-ready noodles, all crowned by juicy, irresistible blistered cherry tomatoes. The best part? It takes barely 40 minutes to make, yet delivers rich, plant-based flavors, a pop of color, and that lush, restaurant-quality texture you crave. Whether you’re looking to impress guests or simply treat yourself, this meal brings vibrance, ease, and serious wow-factor to your table.
Ingredients You’ll Need
Every ingredient in Creamy Vegan Red Pepper Pasta with Blistered Tomatoes is selected with intention—simple staples, each playing a starring role in taste, texture, or color. With a handful of pantry favorites and a couple of fresh picks, you’ll reward your senses with a dish that looks as heavenly as it tastes.
- 12 ounces pasta of choice: Rigatoni or penne are dreamy for catching all that silky sauce, but any pasta you love works.
- 2 tablespoons olive oil, divided: Helps roast the tomatoes to perfection and sauté the savory base for your sauce.
- 1 pint cherry tomatoes: Roasted until blistered, these add juicy bites and a gorgeous burst of color.
- 1 small yellow onion, chopped: Builds sweet, mellow depth as it cooks down.
- 3 cloves garlic, minced: Gives your sauce its irresistible aromatic punch—don’t skimp!
- 1 (12-ounce) jar roasted red peppers, drained: The star ingredient for that signature creamy, smoky richness.
- ¼ cup raw cashews, soaked in hot water for 15 minutes: Once blended, they create a luscious, dreamy texture without a bit of dairy.
- ½ cup unsweetened plant-based milk: Makes the sauce velvety smooth—almond, oat, or soy milk all work.
- 2 tablespoons nutritional yeast: Infuses a cheesy, umami note, taking the sauce into addictively delicious territory.
- 1 tablespoon lemon juice: Brightens the sauce with just the right touch of acidity.
- ½ teaspoon smoked paprika: Adds a subtle, smoky warmth that elevates every bite.
- ½ teaspoon salt: The foundation for bringing all those flavors forward.
- ¼ teaspoon black pepper: A little sharpness for balance.
- ¼ teaspoon red pepper flakes (optional): A subtle heat for those who like a touch of spice.
- Chopped fresh basil for garnish: Adds fresh, aromatic, and herbal notes to finish the dish in style.
How to Make Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and add your favorite pasta. Cook until al dente, following the package instructions. Before draining, make sure to scoop out half a cup of that starchy pasta water—it’s the secret to silky, restaurant-level sauce. Drain the pasta and set it aside so it’s ready for its star moment.
Step 2: Blister the Cherry Tomatoes
In a large skillet, heat one tablespoon of olive oil over medium-high. Toss in the cherry tomatoes and let them cook undisturbed at first, then shake the pan occasionally. After 5 to 7 minutes, their vibrant skins will blister and burst, creating little flavor bombs of sweetness and acidity. When they’re gorgeously softened, transfer them to a plate and set aside.
Step 3: Sauté the Onion and Garlic
In a separate skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 4 to 5 minutes until it becomes soft and translucent, releasing its sweetness into the oil. Add in the minced garlic and cook for just one minute, letting its fragrance infuse the oil—this sets up a flavorful canvas for your sauce.
Step 4: Blend the Creamy Red Pepper Sauce
Transfer the sautéed onion and garlic to a blender, then add the drained roasted red peppers, soaked cashews, plant-based milk, nutritional yeast, lemon juice, smoked paprika, salt, black pepper, and (if you’d like some heat) red pepper flakes. Blend everything on high until completely smooth and creamy, scraping down the sides as needed—you’ll be amazed at the vibrant color and the irresistible aroma!
Step 5: Bring It All Together
Pour the blended sauce back into your skillet and warm it gently over medium-low. Slowly stir in a splash or two of reserved pasta water until the sauce is glossy and lush—it should hug the pasta without being too thick. Toss the cooked pasta into the skillet and fold until every piece is well coated. Finally, gently fold in the blistered cherry tomatoes for their pop of sweetness and color. Serve immediately, topped with fresh basil for the perfect finishing touch.
How to Serve Creamy Vegan Red Pepper Pasta with Blistered Tomatoes
Garnishes
A scattering of freshly chopped basil brings a cooling, herbal brightness that balances the roasted flavors, while an extra sprinkle of nutritional yeast gives a welcome “cheesy” finish without any dairy. For a dash of color (and a tease of heat), a few extra red pepper flakes make a lovely topping. If you want to get extra fancy, a drizzle of good olive oil or a smattering of toasted pine nuts always earns applause.
Side Dishes
Pair this Creamy Vegan Red Pepper Pasta with Blistered Tomatoes with a crisp arugula or mixed greens salad, dressed simply with lemon juice and olive oil. For heartier appetites, rosemary focaccia or garlic bread will soak up every last drop of that luscious sauce. Roasted or steamed veggies like broccoli, asparagus, or zucchini also make beautiful, vibrant companions, completing your Italian-inspired feast.
Creative Ways to Present
For an elevated dinner party look, try plating your pasta in wide, shallow bowls, nestling the blistered tomatoes artistically on top, and finishing with basil ribbons. For a cozy family-style meal, serve everything in a large platter, letting everyone dig in. You can also turn leftovers into a cold pasta salad—just toss with extra basil and a squeeze more lemon.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Vegan Red Pepper Pasta with Blistered Tomatoes in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making those leftovers extra crave-worthy! Just remember to keep the pasta and sauce together to prevent drying out.
Freezing
For longer storage, you can freeze the sauce by itself in a sealed container for up to 3 months. For best results, freeze the cooked pasta and sauce separately. When ready to enjoy again, thaw overnight in the fridge before reheating. The tomatoes might lose their fresh texture, so add them freshly blistered after reheating if possible.
Reheating
Gently reheat your Creamy Vegan Red Pepper Pasta with Blistered Tomatoes in a covered skillet over low heat, adding a splash of plant milk or water if the sauce has thickened in the fridge. Stir occasionally to warm it through evenly. For single servings, the microwave works too—just cover the bowl and add a dash of extra liquid for ultimate creaminess.
FAQs
Can I make this pasta gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta—chickpea, lentil, or brown rice pasta all work beautifully and still catch the creamy sauce.
What if I don’t have a blender?
A food processor will work, though the sauce may not turn out quite as silky smooth. If you only have an immersion blender, blend carefully in a deep pot for best results.
Can I substitute something for the cashews to make it nut-free?
Yes, sunflower seeds or silken tofu are terrific substitutions for cashews, giving you that signature creaminess without nuts. Just blend as you would with the cashews.
How spicy is this dish?
As written, the recipe is mild with a subtle smokiness. The optional red pepper flakes will add a gentle kick, but you can easily scale up (or skip) the heat depending on your taste.
Can I use fresh red bell peppers instead of jarred?
Definitely! Roast fresh bell peppers yourself for an even deeper, smokier flavor, or use store-bought jarred varieties for convenience. Just be sure to peel and seed fresh peppers before blending.
Final Thoughts
If you’re ready for a cozy, colorful dinner that’s big on flavor and totally fuss-free, Creamy Vegan Red Pepper Pasta with Blistered Tomatoes is the recipe to try. It’s a true crowd-pleaser, whether you’re feeding friends, family, or simply treating yourself. Give it a go and enjoy every vibrant, creamy, and comforting bite!
Print
Creamy Vegan Red Pepper Pasta with Blistered Tomatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Indulge in the rich flavors of this Creamy Vegan Red Pepper Pasta with Blistered Tomatoes. A luscious plant-based dish that combines roasted red peppers, cashews, and cherry tomatoes for a satisfying meal.
Ingredients
Pasta:
- 12 ounces pasta of choice (such as rigatoni or penne)
Sauce:
- 2 tablespoons olive oil (divided)
- 1 pint cherry tomatoes
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 (12-ounce) jar roasted red peppers (drained)
- ¼ cup raw cashews (soaked in hot water for 15 minutes)
- ½ cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Garnish:
- Chopped fresh basil for garnish
Instructions
- Cook the Pasta: Cook the pasta in salted water according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
- Blister the Tomatoes: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook for 5–7 minutes until blistered and softened. Remove from heat and set aside.
- Prepare the Sauce: In a separate skillet, heat the remaining tablespoon of olive oil. Cook the onion until soft, then add garlic and cook for 1 minute. Blend the onion mixture with roasted red peppers, soaked cashews, plant milk, nutritional yeast, lemon juice, smoked paprika, salt, pepper, and red pepper flakes until smooth.
- Combine and Serve: Return the sauce to the skillet over medium-low heat, adding pasta water as needed. Toss the cooked pasta with the sauce, fold in the blistered tomatoes, garnish with fresh basil, and serve warm.
Notes
- For a nut-free version, substitute sunflower seeds or silken tofu for the cashews.
- You can roast your own red peppers for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 440
- Sugar: 6g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
