Roasted Red Pepper Cashew Pasta
"roasted red pepper & sage cashew pasta/ this dish is also known as “paw paw” according to chunk. so glad i made this the other day - it’s been so easy and quick to reheat + the perfect amount of leftovers since we leave tomorrow!"
-- @sammyyeason
Recipe Intro From sammyyeason

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!


Prep time 10mins
Cook time 8mins
Serves or Makes: 4


  • 1 pound pasta, of choice
  • 1 cup cashews
  • 2 tablespoons nutritional yeast
  • Salt, to taste
  • Black pepper, to taste
  • 1 fresh leaves sage
  • 2 homemade or jarred roasted red peppers
  • Microgreens, optional, for serving


  • Step 1

    Bring a large pot of salt water to a boil and cook pasta to al dente, reserving some of the cooking water.

  • Step 2

    Meanwhile, blend the cashews, 1 cup water, nutritional yeast, sage, peppers and salt and pepper in high powered blender until smooth.

  • Step 3

    Add red pepper sauce to the cooked pasta, thinning with the reserved past water, if needed. Top with microgreens, if using, and enjoy!

If you want to use homemade roasted red peppers, coat to red peppers generously with olive oil or avocado oil and roast in 350˚F oven for about 25 minutes or until very soft and caramelized.