This Vegan Creamy Capsicum Pasta is a delightful and flavourful dish that combines the sweetness of red capsicums with a creamy, cashew-based sauce. Perfect for a comforting meal, this pasta is both satisfying and nutritious. Serve it with fresh basil for a burst of freshness and enjoy a delicious plant-based dinner.
Pasta needs a delicious salad to serve along side it, you'll love my Heirloom Tomato Salad with this, or my Smashed Carrot Salad (one of my most popular recipes!)
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Why you should make this Vegan Creamy Capsicum Pasta
Rich and Creamy: The combination of cashews and soy milk creates a luscious, creamy sauce without any dairy, making it perfect for vegans and those with dairy sensitivities.
Nutrient-Dense: Packed with vitamins from capsicums and protein from nutritional yeast and cashews, this pasta is as nutritious as it is delicious.
Easy and Quick: With simple ingredients and straightforward steps, this recipe is perfect for a weeknight dinner that doesn't require hours in the kitchen.
Ingredients
- Red Capsicums: Adds natural sweetness and a vibrant colour to the sauce.
- Brown Onion: Provides a savoury base flavour.
- Garlic Cloves: Enhances the flavour with its aromatic and pungent taste.
- Tomato Paste: Adds depth and richness to the sauce.
- Chilli Flakes: Gives a subtle kick of heat.
- Raw Cashews: Creates a creamy texture and adds healthy fats and protein.
- Nutritional Yeast: Adds a cheesy, umami flavour and is rich in B vitamins.
- Soy Milk: Acts as the liquid base, making the sauce smooth and creamy.
- Sea Salt Flakes: Enhances the overall flavour of the dish.
- Olive Oil: Used for sautéing and adds a touch of richness.
- Dry Pasta (Radiatori): The perfect vehicle for the creamy sauce.
- Fresh Basil Leaves: Adds a fresh and fragrant finish to the dish.
See recipe card for quantities.
Instructions
Full measurements and instructions are further down the page!
- Step 1: Sauté the onion and capsicum until well browned.
- Add the tomato paste, chilli flakes and garlic and sauté for a further 2 minutes.
- Step 3: Add to a blender with the soy milk, soaked cashews, nutritional yeast and extra salt.
- Step 4: Pour over cooked pasta with an extra dash of pasta water and mix until silky and delicious.
Hint: Ensure the capsicum mixture is cooled slightly before blending to avoid pressure build-up in the blender. Blend until completely smooth for the best texture.
Substitutions
Almond Milk: Use almond milk instead of soy milk for a different flavour.
Sunflower Seeds: Replace cashews with sunflower seeds for a nut-free version.
Paprika: Substitute chilli flakes with smoked paprika for a milder, smoky flavour.
Storage
Store any leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or soy milk to loosen the sauce if needed.
Top tip
Cook pasta al dente as it will continue to cook slightly when mixed with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.
FAQ
- Can I use roasted capsicums from a jar? Yes, you can use roasted capsicums from a jar. Just make sure to drain them well before adding them to the blender.
- How can I make this recipe gluten-free? Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Can I make this creamy vegan pasta sauce ahead of time? Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently before mixing with pasta.
Related
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Watch me make this recipe
Vegan Creamy Capsicum Pasta
Ingredients
- 2 red capsicums roughly chopped
- 1 brown onion roughly sliced
- 5 garlic cloves roughly diced
- 2 tablespoon tomato paste
- 1 teaspoon chilli flakes
- ½ cup cashews raw, soaked for 4 + hours in cold water or boiled for 15 minutes, drained
- ½ cup nutritional yeast
- 1 cup soy milk
- 2 tsp sea salt flakes
- 1 tbsp olive oil
- 300 g dry pasta the shape I used is called radiatori
- fresh basil leaves to serve
Instructions
- Bring a large pan to high heat with the olive oil add add the onion and capsicum with 1 teaspoon of the sea salt flakes. Sauté for 5 - 7 minutes or until capsicum and onion is well browned.
- Add the tomato paste, chilli flakes and garlic and sauté for a further 2 minutes then turn off the heat. Allow this to cool for 5 minutes so it's not super hot when you add it to your blender.
- Add the capsicum mixture to a high speed blender along with the nutritional yeast, soaked cashews, another teaspoon of sea salt and the soy milk. Blend for 1 - 2 minutes or until the mixture is super smooth.
- Cook the pasta until al dente, reserve ½ cup pasta water then drain. Add the drained pasta back to the pot and pour over the creamy capsicum sauce with the half cup of pasta water. Continue to stir until the sauce is silky smooth and the pasta is well covered in the sauce. If the sauce happens to be a bit too runny for your liking just pop the pot back on the stove for a few minutes to help the liquid absorb into the pasta.
- Serve with some fresh basil and enjoy!
Notes
- Blending: Ensure the capsicum mixture is cooled slightly before blending to avoid pressure build-up in the blender. Blend until completely smooth for the best texture.
- Cooking Pasta: Cook pasta al dente as it will continue to cook slightly when mixed with the sauce. Reserve some pasta water to adjust the sauce consistency if needed.
Bridie
Super creamy and delicious!
Blake G
Love this recipe so much!