This roasted red pepper and cashew pasta makes for an easy cozy weeknight meal. The rich and creamy cashew romesco sauce is made from scratch, and has rich and nutty-sweet smoky flavors. Top with grated parmesan cheese, add some fresh basil, and devour right away. We love it!

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.

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We’re all busy bees, and sometimes cooking dinner is the last of our priorities. I don’t blame you, I’m a food blogger and I can feel the same way too. That’s when a comforting pasta dish, packed with flavors, comes to the rescue! You think pasta is too simple? Then think again, and upgrade your pasta game with this homemade red pepper and cashew sauce aka cashew romesco sauce!

Ingredients you will need for this recipe:

  • Red peppers. You can use fresh bell peppers and roast them from scratch, or you can use jarred roasted red peppers for a quicker version. Roasted red peppers add some smoky flavors to the sauce.
  • Cashews. The classic romesco sauce calls for a mix of walnuts and hazelnuts. In this cashew-based version, I obviously replaced them with cashews, raw and unsalted.
  • Tomato paste. It’s a quick and simple way to add some sweet flavors to the sauce.
  • Garlic. I use 2 medium cloves garlic (or one very large). Garlic adds pungent flavors and brings some character to the sauce.
  • Balsamic vinegar. For a delicate balance of sweet and sour. You could also use red wine vinegar or alternatively sherry vinegar.
  • Olive oil. The key to make the sauce rich, smooth, and generous!

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.

How to make red pepper & cashew pasta?

You have 2 options here. You can either:

  • Option 1. Prepare homemade roasted red peppers from scratch.
  • Option 2. Use jarred roasted red peppers for a quicker version. Yes, that works too, and on busy days it can really save you up some precious time!

Step 1: roast red peppers (If using jarred roasted red peppers, jump onto step 2). Slice red peppers on all sides to get 4 slabs, removing seeds and membranes. Place them onto a baking sheet, cut side down, and roast for about 25 minutes or until skin has darkened. Then, transfer to a large bowl, cover with a plate to trap the steam, and let set for about 10 minutes, then peel off the skins, using a little pairing knife. And voilà, your roasted red peppers are now ready to use!

Step 2. Mix the sauce! Add roasted red peppers and all the other ingredients for the pasta sauce together in a blender, and blend until perfectly smooth and creamy.

Step 3. Now cook the pasta according to package instructions, drain, and place in the saucepan again. Pour in the sauce, give a good stir, and divide into plates. I always add some freshly grated parmesan cheese and some fresh basil leaves, with an additional drizzle of olive oil before serving.

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.

Can I make the sauce in advance?

Absolutely! You can prepare the sauce up to 5 days in advance, pour it into a sealed glass jar container and store in the refrigerator. When ready to use, cook the pasta in one pot, heat up the sauce in a small saucepan, then coat with pasta.

The sauce leftovers can also be used as a dip with raw vegetables for a quick healthy snack, or as a spread on toasts. Delicious!

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.

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This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.

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Roasted Red Pepper and Cashew Pasta

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Healthy
  • Diet: Vegetarian

This roasted red pepper and cashew pasta makes for an easy cozy weeknight meal. The rich and creamy cashew romesco sauce is made from scratch, and has rich and nutty-sweet smoky flavors.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 2 red bell peppers*
  • ⅓ cup (50g) cashew nuts, raw
  • 2 Tablespoons tomato paste
  • 2 garlic cloves
  • ¼ cup (60 ml) extra-virgin olive oil
  • ¼ cup (60 ml) water
  • 2 Tablespoons balsamic or red wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound (450g) fusilli or other short cut pasta of choice
  • For serving: parmesan cheese, fresh basil leaves

Instructions

For homemade roasted red peppers:

  1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
  2. Position the bell peppers upright with the base against a cutting board. Using a sharp chef’s knife, slice downward, one side at a time, to create four slabs. Remove and discard seeds and any membranes still attached to the slabs.
  3. Place the pepper slabs on the baking sheet, cut side down. Roast for 25 to 30 minutes, or until the tops are blistering and darkening, and the flesh is tender.
  4. Scoop the peppers into a medium bowl, then cover the bowl with a plate to trap the steam. Set aside and let cool until bell pepper are comfortable to handle, about 10-15 minutes.
  5. Using a small pairing knife, peel and discard the blistered skin off of each pepper.

For the red pepper & cashew pasta:

  1. In a blender, place the peppers, olive oil, water, cashews, tomato paste, vinegar, garlic, paprika, salt, and black pepper. Blend until smooth.
  2. Cook the pasta according to package instructions. Drain, and coat with the red pepper cashew sauce. Serve with freshly grated parmesan cheese and fresh basil leaves. Enjoy!

Notes

*You can use homemade roasted red peppers or 2 whole peppers from a jar.

Did you make this recipe?

Lastly, if you make this Roasted Red Pepper and Cashew Pasta, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

This roasted red pepper and cashew pesto pasta is made with a thick, creamy sauce, and has rich nutty-sweet and smoky flavors.