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overhead view of roasted red pepper pasta sprinkled with basil in cast iron skillet

Creamy Roasted Red Pepper Pasta

This dairy-free, gluten free, roasted red pepper pasta is creamy and packed with flavor. It''s the perfect dish for your next pasta night!
Course Main Course
Cuisine Italian
Total Time 40 minutes
Servings 6 servings
Calories 529kcal
Author Sara



  • 16 oz gluten-free penne pasta (if not gluten-free, any kind will work)

Creamy Roasted Red Pepper Sauce

  • 2 large, red peppers
  • 1/2 cup raw cashews (soaked overnight or in HOT water for 1-2 hours and then drained)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves (1 clove if it's on the larger side)
  • 15-20 fresh basil leaves
  • 1 lemon, juiced
  • 1/2 tsp. fine sea salt (plus more to taste)
  • 2 tbsp. nutritional yeast
  • 1/2 cup non-dairy milk (water works too)

Roasted Cauliflower


Prepare the Sauce

  • Preheat your oven broiler to high and move your oven rack to about 6 inches from the top.
  • Cut red peppers in half lengthwise and remove the seeds and membranes (white part). Place cut side down on a baking sheet lined with parchment paper.
  • Place the peppers under broiler for about 10 minutes, or until skins start to become charred. Watch closely as they will char quickly once they start. Once skins are charred, remove from oven and let cool about 5-10 minutes. After peppers have cooled, peel the skin off and discard skin. Cut each pepper half in half again.
  • Place roasted red peppers and remaining sauce ingredients (make sure your cashews have been soaking) in a high-speed blender or food processor. Blend on high until smooth and creamy (see notes).
  • Set aside until ready to add to pasta.

Roast the Cauliflower

  • After you have roasted your peppers, turn your oven to 425.
  • Toss cauliflower florets in 1 tbsp. of olive oil. Place on baking sheet lined with parchment paper (use the same pan/parchment paper you used for the peppers) and roast at 425 for about 20 minutes, or until cauliflower is browned and beginning to crisp.

Prepare Pasta

  • Cook the pasta in a large stock pot according to package directions.
  • Drain and return pasta back to stock pot. Add in the roasted cauliflower.
  • Pour sauce over pasta and cauliflower. Turn burner on med-low to heat up the pasta and sauce. Stir frequently until hot. Note that you may have more sauce than needed for the pasta. Add most of the sauce, stir, and if you want more sauce, continue to add until desired amount has been reached.
  • Serve and enjoy!


  • I use Jovial gluten-free Penne brown rice noodles... they are the bests, but any variation of noodle will work. 
  • You can use jarred roasted red peppers in place of the freshly roasted red peppers. Use about 3/4 of a 16oz jar if using jarred peppers. 
  • I prefer using a high-speed blender for the sauce. I've used both a food processor and a blender, but have found that my Vitamix works better than my food processor. 
  • To thin the sauce you can use either non-dairy milk or water. Both turn out great. 
  • You can use regular dairy milk as well to thin the sauce if you aren't looking for a vegan pasta. 
  • I wrote the instructions in the order you should make each item - it's quickest if you do the sauce first, then roast cauliflower. As cauliflower is roasting, you can cook your noodles and blend all sauce ingredients. That way everything will be ready when the cauliflower is done. 
  • The roasted cauliflower is optional, but I really like the light flavor of the cauliflower mixed in with this dish! 


Calories: 529kcal | Carbohydrates: 71g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 198mg | Potassium: 750mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 99mg | Calcium: 50mg | Iron: 3mg