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.
Ingredients
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12 oz rotini or fusilli pasta
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1 red bell pepper, roasted and peeled
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1/3 cup raw cashews (soaked in hot water for 15 minutes)
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2 tablespoons tomato paste
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1 garlic clove
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2 tablespoons olive oil
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1 tablespoon red wine vinegar
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1/2 teaspoon smoked paprika
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Salt and black pepper, to taste
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1/2 cup water (plus more as needed to adjust sauce consistency)
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For Serving:
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Vegan parmesan or nutritional yeast
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Fresh parsley or basil, chopped
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Red chili flakes (optional)
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Instructions
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Cook the pasta according to package instructions. Drain and reserve 1/2 cup of the pasta water.
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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.
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Taste and adjust seasoning. Add more water if needed for a looser sauce.
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Toss the cooked pasta with the romesco-cashew cream sauce until well coated. Use reserved pasta water to adjust texture if needed.
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Serve hot, topped with vegan parmesan or nutritional yeast, fresh herbs, and chili flakes if desired.
Notes
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Roasting the pepper over an open flame or under a broiler adds extra smoky flavor.
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For nut allergies, substitute soaked sunflower seeds for cashews.
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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
