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1 photo There is something incredibly comforting about a bowl of creamy pasta at the end of a long day. This roasted red pepper pasta was born out of one of those evenings when the fridge felt almost empty, yet somehow full of possibility. A jar of roasted peppers tucked in the corner, a handful of cashews waiting patiently in the pantry, and a lonely shallot on the counter became the foundation of something unexpectedly special.
As the shallots soften in olive oil and the garlic turns fragrant, the kitchen fills with warmth. The smoked paprika adds that gentle, cozy depth, while the miso quietly works in the background, giving the sauce a subtle savory richness that makes you pause after the first bite. Blending everything together transforms simple ingredients into a silky, vibrant sauce that feels far more indulgent than it really is.
What makes this dish truly beautiful is its balance. The sweetness of roasted peppers, the nuttiness of toasted cashews, the sharpness of parmesan, and the freshness of basil all come together in harmony. It feels like something you would order at your favorite little neighborhood Italian spot, yet it is made right in your own kitchen with everyday ingredients.
It is the kind of meal you can serve casually in big bowls for a cozy weeknight dinner or dress up with grilled chicken and extra parmesan when friends come over. Either way, it delivers comfort, flavor, and that quiet satisfaction of creating something truly delicious from what you already had at home.
Step-by-Step Instructions to Creamy Roasted Red Pepper Pasta :
Step 1 :
Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining. I usually boil mine in the Cuisinart 6 Quart Stockpot, but any large pot you already own works perfectly.
Step 2 :
Heat olive oil in a pan over medium heat. Add sliced shallot and minced garlic with a pinch of salt. Sauté for about 5 minutes until soft and fragrant. I’m using the Lodge Cast Iron Skillet, though any regular frying pan will do the job beautifully.
Step 3 :
Add the cashews and toast them with the shallots and garlic for 2 to 3 minutes until lightly golden and nutty.
Step 4 :
Stir in smoked paprika, sun-dried tomato paste, and tomato purée. Cook for 1 minute, then add roasted red peppers, miso paste, and 2 tablespoons of water. Sauté for another 2 to 3 minutes, then turn off the heat.
Step 5 :
Transfer everything to a blender. Add crème fraîche and nutritional yeast. Blend until completely smooth and silky. I blended mine in the Ninja Professional Countertop Blender, but use whatever blender you have at home.
Step 6 :
Pour the sauce back into the pan over low heat. Add torn basil, cooked pasta, and 2 to 3 tablespoons of reserved pasta water. Toss until evenly coated, loosening with more pasta water if needed.
Step 7 :
Serve in bowls topped with extra basil and grated parmesan. Enjoy immediately while warm and creamy.
Who This Creamy Roasted Red Pepper Pasta Is Perfect For :
Kid-Friendly Appeal :
The sauce is smooth and creamy with no chunky vegetables.
The flavor is gently sweet from roasted peppers.
It feels familiar like classic tomato pasta.
The soft texture makes it easy and enjoyable to eat.
Comfort-Food Lovers Benefits :
The creamy sauce feels rich without being too heavy.
Warm smoked paprika adds a cozy depth.
Each bowl feels soothing after a long day.
The parmesan finish brings a satisfying savory touch.
Busy-Life Adults Advantages :
It comes together in about 30 minutes.
The ingredients are simple and easy to find.
Everything cooks in just one pot and one pan.
Leftovers reheat beautifully for the next day.
Vegetarian / Dietary Friendly Appeal :
It offers satisfying flavor without any meat.
Cashews add natural creaminess and plant-based richness.
The sauce feels hearty and balanced.
It can be adapted easily to suit different needs.
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Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is a rich yet balanced dish made with jarred roasted peppers, toasted cashews, miso, parmesan, and fresh basil. Blended into a velvety sauce and tossed with al dente pasta, it delivers smoky depth and natural sweetness in every bite. Perfect for a quick vegetarian dinner that feels restaurant-style but is simple enough for weeknights.
Creamy Roasted Red Pepper Pasta Ingredients
Instructions
- Boil salted water and cook pasta until al dente. Reserve 1 cup pasta water and drain.
- Sauté shallot and garlic in olive oil with salt until soft.
- Toast cashews in the pan for 2–3 minutes.
- Stir in paprika, sun-dried tomato paste, and tomato purée. Add roasted peppers, miso, and water. Cook briefly.
- Blend mixture with crème fraîche and nutritional yeast until smooth.
- Return sauce to pan. Add pasta, basil, and reserved pasta water. Toss to coat.
- Serve with extra basil and parmesan.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 6g30%
- Cholesterol 18mg6%
- Sodium 620mg26%
- Potassium 780mg23%
- Total Carbohydrate 60g20%
- Dietary Fiber 6g24%
- Sugars 10g
- Protein 18g36%
- Vitamin A 1800 mcg
- Vitamin C 95 mg
- Calcium 220 mg
- Iron 4 mg
- Vitamin D 1 mcg
- Vitamin E 4 mg
- Vitamin K 18 mcg
- Thiamin 0.5 mg
- Riboflavin 0.4 mg
- Niacin 5 mg
- Vitamin B6 0.6 mg
- Folate 120 mcg
- Vitamin B12 0.8 mcg
- Biotin 8 mcg
- Pantothenic Acid 1.5 mg
- Phosphorus 320 mg
- Iodine 25 mcg
- Magnesium 90 mg
- Zinc 2 mg
- Selenium 28 mcg
- Copper 0.4 mg
- Manganese 1.2 mg
- Chromium 12 mcg
- Molybdenum 35 mcg
- Chloride 320 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
Substitutions
Swap crème fraîche with cream cheese or Greek yogurt. Use almonds instead of cashews. Nutritional yeast can be skipped if unavailable.
Serving ideas
Serve with grilled chicken, tofu, or sautéed mushrooms for extra protein. Add a crisp green salad on the side.
Mistakes to avoid
Do not skip reserving pasta water. Avoid overcooking garlic as it turns bitter. Blend fully for a silky texture.
Chef tips
Toast the cashews well for deeper flavor. Add pasta water gradually to control sauce thickness. Finish with fresh basil off heat for best aroma.
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Frequently Asked Questions
Q. Can I make this dairy free?
Yes replace parmesan and crème fraîche with dairy free alternatives.
Q. Can I freeze the sauce?
Yes the blended sauce freezes well for up to 2 months.
Q. What pasta shape works best?
Short shapes like penne or rigatoni hold the sauce beautifully.
Q. Is miso necessary?
Miso adds depth but you can replace it with a pinch of extra salt if needed.
