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Creamy Red Pepper Pasta with Blistered Tomatoes

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Creamy Red Pepper Pasta with Blistered Tomatoes

2/2

By Pinch of Yum

Creamy Red Pepper Pasta with Blistered Tomatoes

Prep:10minCook:20min

This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.

Updated at: Fri, 25 Apr 2025 16:25:44 GMT

Nutrition balance score

Good

Glycemic Index

50

Low

Glycemic Load

35

High

Nutrition per serving

Calories569 kcal (28%)

Total Fat26.4 g (38%)

Carbs69.1 g (27%)

Sugars5.5 g (6%)

Protein16 g (32%)

Sodium774.6 mg (39%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbrigatoni

2 cupscherry tomatoes

1 ¼ cupcashews

¼ cupolive oil

1 ½ cupswater

½ cuproasted red pepper

large, not a whole jar, just one, or if you’re using sliced red peppers

2 tablespoonsnutritional yeast

1 ½ teaspoonssalt

Instructions

View on Pinch of Yum

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Notes

10 liked

1 disliked

Delicious

Go-to

Under 30 minutes

Moist

Easy

Madalyn Renfrow· 3 years ago

Under 30 minutes

Made with garden fresh tomatoes! The cashew sauce was so yummy!

Made with garden fresh tomatoes! The cashew sauce was so yummy!

Elyse Coffland· 3 years ago

Kristen Usher· 3 years ago

This makes a ton of sauce! I only made 12 oz of pasta instead of the full pound, but I still only used about 1/4 of the sauce (and cut back on the oil as well). It was very unique, but tasty and filling.

Melissa Campbell· 4 years ago

Recommend making the sauce and only using what you need on the noodles. Make as much pasta as needed and save leftover sauce. This time around I used half the amount of oil and the sauce came out much better.

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