Creamy Red Pepper Pasta with Blistered Tomatoes Recipe - Pinch of Yum
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Creamy Red Pepper Pasta with Blistered Tomatoes

53 reviews / 4.8 average

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.

This recipe is sponsored by DeLallo

This (vegan) creamy roasted red pepper pasta is just such a gift.

It wins all categories: creamy, amazing texture; savory, rich taste; shortness of ingredient lists; versatility; ease of preparation; nutritional punch.


We’ve done the creamy red pepper sauce thing before, a few times – like here, with cashews and roasted cauliflower, and here, with almond milk and zucchini noodles, and here, with the butter and fettuccine and shrimp. But this version is special because it sees us just as we are in this moment:

  • at the very end of summer with some lingering peak-season produce.
  • wanting to eat well.
  • needing food to be easy.
  • craving straight-up comfort food.

Whenever I share a short-ingredient-list recipe, I always like to emphasize the importance of the quality of ingredients. These few ingredients are the MVPs that are going to carry the weight of all your simplest, most beautiful recipes.

GOOD olive oil, QUALITY pasta, ACTUALLY DELICIOUS jarred roasted red peppers.

Ingredients for creamy red pepper pasta.

You know we love DeLallo and you know right now that I’m going to recommend DeLallo staples for this recipe.

No, scratch that. I’m going to recommend just making a once or twice annual pasta-loving, joy-bringing, pantry-stocking online order of DeLallo products. Picture this: one order, a shipment of authentic Italian pastas and olive oils and vinegars and antipasti-type yummies, delivered to your door so you can pull together quality meals on the fly and don’t have to think about it for the whole season ahead. Yeah? (Here’s the link if you want to just pasta window shop.)

Brand allegiance aside, I can’t say enough good things about this creamy red pepper pasta situation.

It’s full of flavor, it is adored by me (for it’s flavor, texture, and nutrition, and ease of prep), by my husband Bjork (for having a super satisfying creamy sauce), by my toddler (for being fun to eat), and by my sister (for being totally vegan).

Speaking from experience, it has all the makings of a weekly staple recipe that is both feel-good for the body and crave-able for the tastebuds. ♡

Creamy red pepper pasta with tomatoes.

Check Out Our Video For How To Make Creamy Red Pepper Pasta:

The inspiration for this recipe came after seeing this dreamy picture while perusing In Pursuit of More which is one of my favorite vegan recipe sites!

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Red pepper pasta in a bowl

Creamy Red Pepper Pasta with Blistered Tomatoes

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 6 generous servings 1x


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.


  • 1 lb. rigatoni (DeLallo brand)
  • 23 cups cherry tomatoes
  • a quick swish of olive oil (DeLallo brand)
  • salt and pepper


  • 1 1/4 cup cashews
  • 1/4 cup olive oil
  • 1 1/2 cups water
  • 1 large roasted red pepper (DeLallo brand – not a whole jar, just one, or if you’re using sliced red peppers, about 1/2 cup)
  • 1 clove garlic
  • 2 tablespoons nutritional yeast (optional)
  • 1 1/2 teaspoons salt
  • chives and basil for topping


  1. Pasta: Cook pasta according to package directions.
  2. Tomatoes: Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.
  3. Sauce: Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix – it should cling well to the pasta.
  4. Serve: Serve with tomatoes over the top, as well as herbs and more salt and pepper.



The sauce thickens when you reheat it, so be prepared to just add more water if you’re eating leftovers.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: roasted red pepper pasta, vegan pasta, cashew pasta, tomato pasta, pasta with tomatoes

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Thank you to DeLallo for sponsoring this recipe!

One More Thing!

This recipe is part of our creamy and delicious dairy-free recipes. Check it out!

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Recipe rating


      1. Pinch of Yum Logo

        As someone who cooks with cashews a lot – for sour cream, cheese sauces, etc. – I think it’s got to be raw. It creates more of a creaminess without the cashew flavor. Then you can add the nutritional yeast to it or whatever else and it will combine with that taste to make a creamy cheese sauce, pasta sauce, sour cream, or whatever.

  1. Pinch of Yum Logo

    I’ve made so many of your recipes and love them so much!

    How would you make the creamy sauce if you didn’t want it to be vegan? Replace the cashews for cream?

  2. Pinch of Yum Logo
    Primrose Bohne

    Is that the correct amount of cashews? Seems like a LOT. Any substitutions to make it creamy, less cashews?

    1. Pinch of Yum Logo

      It works!!! The amounts are spot on! Give it a try you won’t be disappointed. This is my families new favorite pasta dish. LOVE it. The nutritional yeast adds the creaminess.

  3. Pinch of Yum Logo

    I really want to make this but any way to make without nuts? I’m unfortunately allergic to all.

  4. Pinch of Yum Logo
    Mrs Angela Angeline

    I would love to make this but wonder if there is a way I can substitute the raw cashews? Would silken tofu yield the same results?

  5. Pinch of Yum Logo

    I have a jar of roasted red pepper and was looking for a different recipe to make. Thanks for sharing. I like how you added cashews in the sauce. Great recipe!

  6. Pinch of Yum Logo

    I made this pasta dish last weekend-i used raw cashews and followed the recipe exactly. It was AMAZING!! I had the leftovers 3 days later (didn’t need to add water) and it tasted just as good (if not even better!). The only thing that could possibly make it better is if it had fewer calories😩

  7. Pinch of Yum Logo

    Help?? Mine didn’t turn out at ALL! My sauce was watery and crumbly, it wouldn’t combine! Any tips?

    1. Pinch of Yum Logo
      Krista Teigen

      Sorry to hear this, Jessica! It sounds like your sauce needed some extra time in the blender to ensure the cashews are completely broken down.

    2. Pinch of Yum Logo

      I put all of the ingredients in the blender and then just let it sit for at least 20 minutes, sometimes up to an hour and then blend…makes it come together quicker (especially if you have an older/weaker blender like I do!)

    3. Pinch of Yum Logo

      I have an older, less powerful blender. I often see recipes calling to soak the cashews ahead of blending (like dry beans before boiling), and automatically did that here. Cashews blended up perfectly!

  8. Pinch of Yum Logo

    Yum… this is great! Thanks so much for another solid recipe that is quick and delicious…

  9. Pinch of Yum Logo

    This was SO good, and truly so fast. I am not even a big red pepper fan and thought this was fantastic. My husband loved it as well.

    1. Pinch of Yum Logo

      This was really good! I accidentally added my tomatoes to the blender with the rest of the sauce ingredients. It turned out to be a delightful mistake!

      1. Pinch of Yum Logo
        Lori Betts

        Thanks for this tip! My kids hate “whole” tomatoes. I’m gonna blend with sauce and they’ll never know

    1. Pinch of Yum Logo
      Krista Teigen

      Yes, the sauce can be made ahead of time! Give it a good stir before using!

  10. Pinch of Yum Logo

    OMG! This dish is very mouth watering, can’t get enough of the video. I love the fact that you showed us how to create a hearty meal in such a short time and with ingredients that we may have readily available in our pantry. I am not vegan but I would definitely try this on the weekend. Just curious though, can I use regular peanuts instead of cashews? or can I also use almonds?