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20-Minute Creamy Vegan Red Pepper Pasta

  • Author: Maša Ofei
  • Total Time: 20 minutes
  • Yield: 4


A quick, simple and super tasty pasta dish that the whole family will enjoy! All you need is 20-minutes and a few pantry staples to make this creamy, comforting meal.


  • 400g / 14.10 ounces pasta of choice (we used linguini)
  • 3 tablespoons olive oil
  • 1 red onion, chopped (or 2 shallots)
  • 4 cloves garlic, chopped
  • 450g / 16-ounce jar roasted red peppers, drained (approx 4-medium peppers)
  • 4 sun-dried tomatoes,* drained
  • ¼ cup / 23g nutritional yeast
  • ⅓ cup / 45g raw cashews*
  • 1¼ cup / 310ml stock
  • 2 tablespoons lemon juice
  • ¼½ teaspoon red pepper flakes (optional and adjust to how spicy you like it)
  • 1 teaspoon salt (adjust if needed due to sodium in the stock used)

Serving: (optional)

  • Pepper, to taste
  • Fresh basil
  • Red pepper flakes
  • Lemon zest


  1. Bring a pot of water to a boil, and add a generous pinch of salt. Add the pasta and cook to packet instructions until al dente. 
  2. In the meantime, to a skillet on medium-high heat, add the oil, onion and garlic and saute until they have caramelised a little. 
  3. To a high-speed blender, add the onion and garlic, bell peppers, tomatoes, nutritional yeast, cashews, stock, lemon juice, red pepper flakes, and salt. Blend until the sauce is smooth. 
  4. Add it back to the skillet you used earlier and cook on medium heat for a couple of minutes for the flavours to deepen and the sauce to thicken. 
  5. Once the pasta is cooked, drain it and add it to the sauce. 
  6. Stir well, serve and top with optional black pepper, basil leaves, pepper flakes and lemon zest.
  7. This dish is best eaten straight away.
  8. You can store the sauce in the fridge for up to 4 days. Pasta is always best made fresh. 


Sun-dried tomatoes: If your tomatoes are in a packet, rehydrate them in boiling water for 15 minutes and then drain them before adding them to the blender. Ideally, they will come from a jar with oil.

Raw cashews: If you don’t have a high-speed blender that will create a smooth, creamy sauce consistency with the cashews, make sure you soak them in boiling water for 20-30 minutes or in cold water overnight first. They will become soft and blend much easier. 

You can freeze this sauce and thaw it out in the fridge overnight. It will thicken, so adjust the consistency by adding some water as you heat it up again. 

  • Diet: Vegan

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