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–+ servings
A bowl of Creamy Roasted Red Pepper Rigatoni with another bowl in the background. A glass of white wine sits to the side, as well as a small bowl of parmesan cheese and a white dish towel.
5 stars (1 rating)

Creamy Roasted Red Pepper Rigatoni

Yield: 4 servings
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!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients
 

  • 16 ounces Rigatoni noodles, (or pasta of choice)

Roasted Red Pepper Sauce

  • 12 ounce jar of roasted red bell peppers , drained
  • ½ cup tomato sauce
  • ½ cup olive oil
  • 2 garlic cloves , minced
  • ½ cup unsweetened plain almond milk
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ cup raw cashews, (unsalted)
  • Hot water

Instructions
 

  • In a small bowl, pour boiling water over cashews and let them soak for 5 minutes to soften. Drain the cashews and add to a high-speed blender.
  • Cook pasta according to package directions. Return cooked and drained pasta to the pot.
  • While the pasta is cooking, add the remaining Roasted Red Pepper Sauce ingredients to the blender and blend until smooth. Pour into a small pot and heat over low heat, until pasta is ready.
  • Combine cooked pasta with pasta sauce, stir well, and serve!
Course: Dinner
Cuisine: Italian
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