Roasted pepper pasta




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Roasted Pepper Pasta 👨🏼🍳🌶️

RECIPE (4 portions)

- 400 g pasta of choice (I like to use whole grain)


- 4 red peppers

- 1 large onion

- 1 small garlic bulb

- salt & pepper

- 2 tbsp olive oil

- 65 g cashews (or sunflower seeds/vegan cream)

- splash of water

- 30 g sun-dried tomatoes

- juice of half a lemon

- 3 tbsp nutritional yeast

- 1/2 tsp chili flakes (optional)

To garnish:

- fresh basil

- vegan parmesan

- toasted pine nuts (or cashews)

- extra virgin olive oil


❶ Soak cashews and sun-dried tomatoes in hot water.

❷ Cut peppers in half to remove seeds. Roughly chop the onion and cut of the top of a small garlic bulb.

❸ Place on a baking tray, season with salt and black pepper, drizzle with olive oil and bake at 230°C for 25-35 minutes until slightly charred.

❹ Remove all burned bits and squeeze out the garlic. (Be careful not to burn your fingers!)

❺ Transfer to a blender and blend until creamy.

❻ Bring a pot of well salted water to a boil, add your pasta and cook 1-2 minutes less then packaging instructions.

❼ Add sauce to a pan, loosen with pasta water, then add the pasta and mix until the pasta is coated.

❽ Garnish with fresh basil, vegan parmesan, toasted pine nuts (or cashews) and olive oil. Enjoy!





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