Creamy, smoky roasted red pepper rigatoni is one of those simple meals I keep coming back to. With a velvety, plant-based sauce made from roasted red peppers and cashews, this dish brings bold flavors and cozy textures to the table in just 30 minutes. It’s perfect for weeknights, meatless meals, or whenever I’m craving comfort food that’s both wholesome and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz rigatoni pasta
2 large red bell peppers, roasted and peeled
1/2 cup raw cashews (soaked in hot water for 15 minutes)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 teaspoon smoked paprika
Salt and black pepper to taste
1/2 cup unsweetened plant milk (such as almond or oat)
Fresh basil or parsley, for garnish
Directions
I start by cooking the rigatoni according to the package directions. Once it’s al dente, I drain it and set it aside.
While the pasta is boiling, I heat olive oil in a skillet over medium heat and sauté diced onion for about 3-4 minutes until it’s translucent. Then I add garlic and red pepper flakes, cooking for another minute until fragrant.
In a blender, I combine the roasted red peppers, the onion and garlic mixture, soaked cashews, nutritional yeast, tomato paste, smoked paprika, plant milk, salt, and black pepper. I blend until the sauce is smooth and creamy.
I return the sauce to the skillet and heat it over low-medium heat until warmed through. I always taste and adjust the seasoning here to make sure it’s just right.
Finally, I add the cooked rigatoni to the sauce, tossing everything to coat the pasta evenly.
I serve it hot with a sprinkle of fresh chopped basil or parsley on top.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: ~420 kcal
Variations
I sometimes swap the rigatoni for penne, fusilli, or gluten-free pasta.
To add more veggies, I stir in sautéed spinach or mushrooms just before serving.
For extra heat, I increase the red pepper flakes or blend in a roasted jalapeño.
When I want a cheesy kick, I top it with vegan parmesan or a sprinkle of extra nutritional yeast.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of plant milk or water to loosen the sauce and warm it on the stovetop or in the microwave. The flavors deepen even more the next day, so it’s a great make-ahead option.
FAQs
Can I use jarred roasted red peppers instead of roasting my own?
Yes, I often use jarred roasted red peppers to save time. I just make sure to drain them well before blending.
Do I need a high-speed blender for the sauce?
A high-speed blender works best for a silky texture, but I’ve used a regular blender too. If needed, I blend the sauce a little longer or strain it for smoothness.
Can I make this nut-free?
Absolutely. I replace the cashews with silken tofu or sunflower seeds for a nut-free version that still has a creamy consistency.
Is this dish freezer-friendly?
Yes, I freeze the sauce separately in a sealed container for up to 2 months. When I’m ready to serve, I thaw and reheat the sauce, then mix it with freshly cooked pasta.
What can I serve with this rigatoni?
I usually pair it with a crisp green salad or garlic bread. Roasted vegetables or steamed broccoli also go great on the side.
Conclusion
This Roasted Red Pepper Rigatoni has become one of my go-to meals for good reason. It’s comforting, flavorful, and easy to pull together with pantry staples. Whether I’m craving something cozy on a busy night or making dinner for friends, this recipe always hits the spot.
Recipe:
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Roasted Red Pepper Rigatoni
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Creamy, smoky roasted red pepper rigatoni made with a velvety plant-based sauce of roasted red peppers and cashews. A quick, comforting, and dairy-free pasta dish ready in just 30 minutes.
Ingredients
12 oz rigatoni pasta
2 large red bell peppers, roasted and peeled
1/2 cup raw cashews (soaked in hot water for 15 minutes)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 teaspoon smoked paprika
Salt and black pepper to taste
1/2 cup unsweetened plant milk (such as almond or oat)
Fresh basil or parsley, for garnish
Instructions
- Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent.
- Add minced garlic and red pepper flakes (if using) and cook for 1 more minute until fragrant.
- In a blender, combine roasted red peppers, sautéed onion and garlic mixture, soaked cashews, nutritional yeast, tomato paste, smoked paprika, plant milk, salt, and pepper. Blend until smooth and creamy.
- Return the blended sauce to the skillet and heat over low-medium heat until warmed through. Adjust seasoning as needed.
- Add the cooked rigatoni to the sauce and toss until well coated.
- Serve hot, garnished with fresh chopped basil or parsley.
Notes
Use jarred roasted red peppers to save time; just drain them well.
Substitute cashews with silken tofu or sunflower seeds for a nut-free version.
Add sautéed spinach or mushrooms for extra veggies.
Increase red pepper flakes or add roasted jalapeño for more heat.
Top with vegan parmesan or extra nutritional yeast for a cheesy flavor.
Leftovers can be stored in the fridge for up to 4 days.
Reheat with a splash of plant milk or water to loosen the sauce.
The sauce can be frozen separately for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
