This creamy smooth and extra saucy Roasted Red Pepper Pasta will bring some sunshine into your life any day of the week. A steaming bowl full of pasta coated in a herby, creamy, and oh so delicious red pepper sauce. What makes this sauce oh-so creamy, you ask? CASHEWS! That’s right, we’re using whole foods today so there’s not need to second guess this as a healthy decision. The cashew nuts really intensify the creaminess of the pasta sauce, and the flavour of the red peppers really shines through, giving it a vibrant look AND flavour. Everyone is going to love this dish!
We eat pasta for dinner any day of the week, but sometimes the sauces can get a bit same old same old. This time, I decided to shake things up a bit and try something new, and I have to say, this one’s the favourite so far! We make veggie sauces for our pasta dinners all the time, mainly because they’re really quick and simple to make, but there’s something about this Roasted Red Pepper sauce that just sings summertime. It’s perfect for when you’re missing the sunshine.
So how does a pasta dish bring such sunny vibes?
First of all, you’ve got to freshly roast your peppers. I know you can get pre-roasted peppers in the jar but they’re just not as good (not too mention they make the sauce extra oily). Get yourself some organic, locally sourced, fresh red bell peppers, give them a good wash, and put them in the oven to roast whilst the cashew nuts are soaking. You can prep the rest of the ingredients in the meantime. That’s what I love about this dish so much – you’re not in a rush to get it all done! Recipes where you can take your time are my kind of thing!
Of course you can customise this sauce as much as you want when it comes to the seasonings. I love a peppery, spicy red pepper sauce so I tend to add in more cayenne. But when cooking for my family, I load up on the herbs, adding more oregano than I think I need to give it an earthy undertone. Honestly I could rave on for hours about the versatility of vegetable pasta sauces – my love for them is too great!
Of course the good base to any recipe is caramelised onions and garlic. Make sure you get those onions properly soft and golden before adding anything else. The same goes for the garlic – don’t hold back! Fry those babies until they’re oh-so golden and delicious for a richer, more flavoursome sauce. Last of all, don’t rush to get that pasta on the table! Letting the sauce mature for a few extra minutes will really help to intensify the flavour!
When recipe testing this dish, I actually made a batch of the sauce in the morning and then cooked the pasta and reheated everything in the evening come dinnertime. The flavour was DIVINE! I fully recommend making this sauce beforehand so you can truly enjoy the rich and creamy taste to the fullest. For the pasta, I used Italian Durum Wheat Penne, but you can use whatever pasta you want (spaghetti is also a favourite here!). Top with a sprinkling of dried herbs and some hemp seeds and you’re set!
Finally, if you make this Sunshine Roasted Red Pepper Pasta, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy March, and I wish you a safe and warm rest of the week! I look forward to hearing from your soon!
Sunshine Roasted Red Pepper Pasta
- preparation time: 40 minutes
- cook time: 10 minutes
- total time: 50 minutes
- serves: 4
- 60g Fairtrade cashew nuts
- 3 red bell peppers
- 1 tbsp olive oil
- 1 white onion, minced
- 3 cloves garlic, minced
- 5 tbsp tomato puree
- 1 vegetable stock cube
- 1 tbsp dried oregano
- ½ tsp cayenne pepper
- Salt and pepper, to taste
- 300g pasta of choice
- To prepare the cashews, add them to a small bowl and cover with boiling water. Set aside and leave to soak whilst we prepare the rest of the ingredients (at least 30 minutes).
- Preheat the oven to 200˚C (400˚F) and line a baking tray with parchment paper. Place the peppers on the tray and roast for 20 minutes. Turn over and roast for another 20 minutes. Remove from the oven and leave to cool slightly.
- Once cool enough to handle, remove the stems, seeds, and skin from the peppers until only the flesh is left. Drain the cashews and add them to a highspeed blender along with the pepper flesh. Blend on high until smooth and creamy (you may need to add a couple tbsp of water). Set aside for later.
- In a large cooking pot, heat the oil over a medium heat. Add in the onions and saute for 5-10 minutes until soft and golden. Add in the garlic and saute for another 2 minutes until fragrant.
- In a separate saucepan, cook the pasta according to the packet instructions.
- Whilst the pasta cooks, add the blended pepper sauce to the pot with the onions in. Reduce the heat and stir until combined. Add in the tomato puree, vegetable stock cube, oregano, and cayenne, stirring until everything is well combined. Add a few tbsp of water if the sauce is too thick.
- Once the pasta is cooked, add it to the sauce and stir until completely coated in the sauce. Season to taste then serve hot into bowls with a sprinkle of oregano and hemp seeds. Enjoy!
Once completely cooked, the red pepper sauce can be kept in an airtight container in the fridge. Consume within 3 days.