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Creamy Red Pepper and Basil Pasta Dinner

Yields3 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

This is a great 1st vegan dinner recipe, it's a deliciously creamy dish and such a crowd pleaser! To make this a super quick, easy dinner, we use jarred roasted peppers, a great cupboard staple, garlic powder that you can get in most stores and works even better than fresh in this creamy cashew sauce.

 300 g dried wholemeal penne
 100 g cashew nuts - soaked overnight or soak in boiling water for 10 mins
 500 ml oat milk
 1 tsp salt
 ¼ tsp fresh ground black pepper
 1 tsp garlic powder
 juice of 1/2 a lemon
 100 g jarred roasted red peppers
To garnish
 20 g fresh basil

Cook your pasta as per instructions on the pack in well salted water. While it is cooking time to make the creamy red pepper sauce sauce.


Blend all ingredients for the sauce (except the basil) till smooth.


Drain the pasta, keeping some pasta water aside. Add the drained pasta and cashew sauce to the empty pot, mix well over low heat until warmed through, adding a few tablespoons of pasta water if needed and simmer until the sauce has thickened nicely to your desired consistency.


Pick the basil leaves and roughly chop. Taste and season before serving with the chopped basil. Enjoy!!

Nutrition Facts

Servings 3