Creamy Roasted Red Pepper Rigatoni

This Creamy Roasted Red Pepper Rigatoni is a quick and delicious family dinner! The vegan Roasted Red Pepper Sauce is sweet and savory and is so flavorful!

Roasted Red Pepper Rigatoni

This Roasted Red Pepper Rigatoni is a new favorite dish of mine! It’s so creamy and the flavor is so, so good. I love that it is ready in just about 20-25 minutes. It also requires minimal effort and prep, which I really appreciate as a mom trying to juggle little kids while cooking.

We love topping ours with roasted chickpeas for some added protein and crunch. I also love serving it with my favorite Supermom Eats’ Go-To Salad, which can be found in my ebook, 30-Minute Healthy Vegetarian Family Dinners.

Recipe Highlights

Vegan. This recipe uses no cream! It gets creamy due to the almond milk and cashews.

Easy. Just cook the pasta and blend the sauce ingredients in the blender and you have a very easy dinner!

Flavorful. The Creamy Red Pepper Pasta Sauce tastes rich and has a delightful flavor!

Roasted Red Pepper Rigatoni Ingredients

Rigatoni (or pasta of choice)

Jar of roasted red bell peppers

Tomato sauce

Olive oil

Garlic

Almond milk

Dried oregano

Salt

Cashews

Hot water

How to Make Roasted Red Pepper Rigatoni

STEP 1 – Quick soak cashews

In a small bowl, pour boiling water over cashews and let them soak for 5 minutes to soften.

STEP 2 – Cook pasta

Cook pasta according to package directions. Return cooked and drained pasta to the pot.

STEP 3 – Blend red pepper sauce

While the pasta is cooking, combine all of the Roasted Red Pepper Sauce ingredients in a blender until smooth. Pour into a small pot and heat over low heat, until pasta is ready.

STEP 4 – Toss pasta with sauce

Combine cooked pasta with pasta sauce, stir well, and serve!

Roasted Red Pepper Pasta FAQs

Can I use another type of pasta?

You can use any preferred pasta type for this recipe, rigatoni just happens to be my toddler’s and my husband’s favorite type of noodle.

Can I use fresh red bell pepper for this recipe instead of jarred peppers?

You can roast your own peppers if you don’t have jarred peppers. You’ll need about 1 to 1.5 large bell peppers. To do this, line a baking sheet with parchment paper. Then cut the bell pepper into large chunks, being sure to remove the core and seeds, and place them on the baking sheet. Drizzle with avocado oil (or preferred oil) and sprinkle with salt and pepper. Roast in the oven at 425 degrees Fahrenheit for about 20 minutes until the peppers are charred. I like to use yellow and orange bell pepper, too, not just red!

I have a nut allergy and can’t have cashews. Can the roasted red pepper sauce be made nut-free?

Yes! Just omit the cashews when making the sauce and it will still be delicious!

What should I serve with this pasta dish?

I love topping my pasta with roasted chickpeas, which cook in the same amount of time as this recipe. I also love serving it with my favorite Supermom Eats’ Go-To Salad, which can be found in my ebook, 30-Minute Healthy Vegetarian Family Dinners.

Storage Tips

Fridge. Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezer. Allow pasta and sauce to cool completely. Transfer it to a freezer-safe container. My favorite BPA-Free meal prep freezer solution is Souper Cubes! Store in the freezer for up to 3 months. The sauce and the pasta can be combined when freezing.

Reheating. To reheat pasta from frozen, thaw in the fridge overnight. Transfer to a microwave-safe bowl and heat until cooked through. You may need to add some olive oil to keep it from being too dry.

More Pasta Dishes to Try Next!

Vegan One-Pot Tomato Vodka Pasta

One-Pot Creamy Hummus Pasta

Healthy Mac and Cheese for Kids

Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas

If you tried this Creamy Roasted Red Pepper Rigatoni or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!