Creamy vegan red bell pepper penne pasta

An quick and luxurious tasting pasta dish which can go from fridge to plate in under 30 minutes; perfect for a weekday dinner!

Ingredients (to serve 2)

  • 2 roasted red bell peppers (capsicums)
  • 1/2 cup raw or roasted cashews, soaked in boiling water for 30minutes
  • 3 cloves of garlic
  • 1tsp dried mixed herbs
  • 3/4 cup almond milk
  • Salt and pepper (to taste)
  • Cooked penne pasta, to serve (approximately 200g of dried pasta)
  • 3tbsp chopped parsley, to serve


  • Blitz the bell peppers, cashews (drained), garlic, dried herbs, almond milk, salt and pepper in a high powered blender until smooth
  • In a saute pan, add the penne pasta and pour the sauce over. Simmer on low heat for 5 minutes, or until the sauce has thickened to your liking
  • Transfer to pasta bowls and sprinkle parsley on top before serving

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