This spicy roasted red pepper rigatoni pasta is a delicious weeknight meal. It’s made with jarred roasted peppers, cashew cream, and a few other simple seasonings.
Spicy Roasted Red Pepper Rigatoni
Pasta has always been a pantry staple in my house. It’s an affordable and nutritious carb to keep around for simple weeknight meals.
This spicy roasted red pepper rigatoni is both comforting and nourishing, and comes together so easily. The sauce is a blend of roasted red peppers, cashew cream, red pepper flakes, and a few aromatics.
I love serving this dish with a side salad for additional greens, and a baked piece of salmon for some protein.
The sauce can be prepared ahead of time and mixed it into your cooked pasta when you’re ready to serve it. When rewarming, I recommend adding a little bit of water or plant-based milk to add a little extra creaminess when reheating.
How to make roasted red pepper pasta
Boil your pasta: I love rigatoni or penne for this recipe, and always cook my pasta al dente for the best texture in my go-to stainless steel pot.
Make your sauce: for the spicy roasted red pepper sauce, you’ll need:
- jarred roasted red peppers
- raw cashews
- almond milk
- pasta water
- olive oil
- garlic and shallots
- a few simple spices
Cook your onions and garlic: before mixing together the sauce and pasta, you’ll saute chopped onion and garlic in olive oil until they’re fragrant. This adds such a delicious flavor to the sauce!
Let the sauce simmer: once the garlic and onions are fragrant, add in the blended roasted pepper sauce, the pasta water and the cashew cream to let the sauce cook down
Mix the pasta into the sauce: Mix your creamy pasta sauce with your cooked pasta and enjoy!
This rigatoni has the perfect kick of spice, and the dairy-free cashew cream keeps it light and fresh. It’s the perfect summer meal!
I can’t wait for you guys to try it 🙂