A rich and flavorful twist on traditional comfort food, this Romesco Pasta with Cashew Cream combines roasted red peppers, creamy soaked cashews, and bold seasonings to create a velvety, dairy-free sauce that clings perfectly to rotini or fusilli pasta. Bursting with smoky, nutty, and tangy notes, this plant-based dish is both satisfying and wholesome. Garnished with vegan parmesan and fresh herbs, it makes for a weeknight meal that feels indulgent without being heavy.

Why You’ll Love This Recipe

Ultra creamy without dairy—thanks to blended cashews
Smoky and savory flavors from paprika and roasted red peppers
Quick and easy—ready in under 30 minutes
Naturally vegan and plant-based
Packed with nutrients from whole foods and healthy fats
Customizable to your taste and dietary needs
Perfect for meal prep or next-day leftovers
Light but satisfying—ideal for lunch or dinner
Elegant yet simple for both weeknights and guests
Pairs beautifully with greens or grilled vegetables

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

rotini or fusilli pasta
roasted red bell pepper, peeled
raw cashews (soaked)
tomato paste
garlic clove
olive oil
red wine vinegar
smoked paprika
salt and black pepper
water (to blend and adjust sauce consistency)

For garnish:

vegan parmesan or nutritional yeast
fresh parsley or basil

Directions

Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water. Set aside.
While the pasta cooks, soak raw cashews in hot water for at least 15 minutes, then drain.
In a blender, combine roasted red pepper, soaked cashews, tomato paste, garlic, olive oil, red wine vinegar, smoked paprika, salt, pepper, and 1/2 cup water. Blend until smooth and creamy.
Taste and adjust seasoning. Add more water if needed for a thinner sauce.
Toss the cooked pasta with the sauce until evenly coated. Add reserved pasta water as needed to help distribute the sauce.
Serve warm, garnished with vegan parmesan or nutritional yeast, fresh herbs, and optional chili flakes for heat.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 370 kcal per serving

Variations

Add roasted vegetables: Such as zucchini, eggplant, or mushrooms for a heartier dish
Spice it up: Blend in a pinch of cayenne or chili flakes for extra heat
Use almonds instead of cashews: For a more traditional Romesco base
Try different pasta shapes: Penne, rigatoni, or spaghetti also work well
Add white beans: Blend into the sauce for more plant-based protein
Top with crispy chickpeas: For added crunch and texture
Make it nut-free: Substitute sunflower seeds or silken tofu for cashews
Serve chilled as pasta salad: A great make-ahead option for warmer days
Use jarred roasted peppers: For convenience when short on time
Add a touch of lemon juice: For brightness and acidity

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days
Freezing: Freeze the sauce (without pasta) in a sealed container for up to 2 months
Reheating: Warm on the stovetop or in the microwave, adding a splash of water or plant-based milk to loosen the sauce
Meal prep tip: Keep pasta and sauce separate until serving to maintain best texture

FAQs

What is Romesco sauce?

Romesco is a Spanish sauce traditionally made with roasted red peppers, nuts, olive oil, and garlic, often served with grilled vegetables or seafood.

Can I use pre-roasted red peppers?

Yes, jarred roasted red peppers work well in this recipe and save time.

How do I soak cashews quickly?

Soak them in hot water for 15–20 minutes, or boil for 5 minutes if in a hurry.

Is this recipe gluten-free?

It can be made gluten-free by using certified gluten-free pasta.

What does the cashew cream add to the sauce?

Cashews provide a creamy texture and rich flavor that mimic dairy-based sauces, without any milk or cheese.

Can I use another nut besides cashews?

Yes, blanched almonds or macadamia nuts are good alternatives, though the flavor may vary slightly.

What can I use instead of vegan parmesan?

Nutritional yeast adds a similar savory note and is a great dairy-free alternative.

Is this sauce suitable for other dishes?

Absolutely. Use it as a dip, spread on sandwiches, or drizzle over roasted vegetables.

Can I make this oil-free?

Yes, omit the olive oil and increase the water slightly, though the sauce will be a bit less rich.

Can I serve this cold?

Yes, it makes a delicious pasta salad when chilled, especially with added veggies or beans.

Conclusion

Romesco Pasta with Cashew Cream is a vibrant and satisfying dish that brings bold Mediterranean flavors and creamy textures to the table—without any dairy. With its smoky richness, plant-based ingredients, and quick prep time, it’s an ideal meal for busy weeknights or impressing guests with a cozy, elegant vegan dinner. Serve it warm or chilled, and enjoy a wholesome, delicious twist on classic comfort food.

Romesco Pasta with Cashew Cream

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Author: Mari
Total Time: 25 minutes
Yield: 4 servings

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Description

This Romesco Pasta with Cashew Cream is a rich, smoky, and ultra-creamy plant-based pasta made with roasted red peppers, cashews, and bold Mediterranean flavors. Tossed with rotini and topped with vegan parmesan and herbs, it’s a comforting and dairy-free dinner perfect for any night of the week.

Instructions

Cook the pasta according to package instructions. Drain and reserve 1/2 cup of the pasta water.
In a blender, combine roasted bell pepper, soaked and drained cashews, tomato paste, garlic, olive oil, vinegar, smoked paprika, salt, pepper, and water. Blend until smooth and creamy.
Taste and adjust seasoning. Add more water if needed for a looser sauce.
Toss the cooked pasta with the romesco-cashew cream sauce until well coated. Use reserved pasta water to adjust texture if needed.
Serve hot, topped with vegan parmesan or nutritional yeast, fresh herbs, and chili flakes if desired.

Notes

Roasting the pepper over an open flame or under a broiler adds extra smoky flavor.
For nut allergies, substitute soaked sunflower seeds for cashews.
This sauce also makes a great dip or sandwich spread!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiled, Blended
Cuisine: Spanish-Inspired, Mediterranean