Creamy Red Pepper Pasta Sauce
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A Note from Feedfeed
This Creamy Red Pepper Pasta is a no-chop, protein-packed vegan sauce made with pantry staples like roasted red peppers, silken tofu, and cashews. It’s smooth, rich, and flavorful with a smoky kick—perfect for busy weeknights when you want something healthy, comforting, and ready in minutes. Blend everything together and toss with your favorite gluten-free pasta and veggies for a satisfying plant-based meal.
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Recipe Card
ingredients
- 2 large roasted red bell peppers, from a jar, drained
- 1 (12.3 oz / 349 g) pack silken tofu
- 2 garlic cloves, peeled
- 1/2 cup raw cashews
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegetable broth
- 1/2 cup extra-virgin olive oil
- 12 ounces cooked pasta (gluten-free if needed), optional, for serving
- 5 ounces fresh spinach (or other greens), optional, for serving
- Vegan cheese, optional, for serving
- Toasted pine nuts, optional, for serving
- Red pepper flakes, optional, for serving
Method
Step 1
Add the roasted red bell peppers, silken tofu, garlic, cashews, tomato paste, sherry vinegar, smoked paprika, cayenne pepper, sea salt, black pepper, vegetable broth, and olive oil to a high-speed blender and blend until silky smooth.
Step 2
Pour the sauce into a pot and warm over medium heat for about 5 minutes, stirring occasionally. Add pasta and spinach to the pot and toss until well coated and heated through.
Step 3
Top with vegan cheese, toasted pine nuts, and red pepper flakes if desired.