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

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  • Recipe Card

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.

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

Recipe Card


  • 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!