cauliflower pasta vegan recipe red pepper Cauliflower Pasta Vegan Recipe with Roasted Red Pepper Sauce

Looking for a vibrant, wholesome meal that’s both satisfying and completely plant-based? This Cauliflower Pasta with Red Pepper recipe is exactly what you need.

It combines the subtle nuttiness of roasted cauliflower with the sweet, smoky flavors of red bell pepper, all tossed with your favorite pasta. Easy to prepare and packed with nutrients, this vegan dish beautifully balances comforting carbs with fresh vegetables and a creamy, flavorful sauce.

Whether you’re a seasoned vegan or just exploring meatless meals, this recipe will delight your taste buds and become a new favorite in your culinary rotation.

What makes this pasta truly special is its rich, creamy texture created without any dairy. Instead, we use cashews and roasted vegetables to build layers of flavor that feel indulgent yet are entirely plant-based.

Plus, it’s quick enough for a weeknight dinner but impressive enough for guests. Take a culinary journey with us as we explore this colorful, healthy, and delicious cauliflower pasta with red pepper sauce.

Why You’ll Love This Recipe

This recipe is a fantastic choice for anyone seeking a nutritious, vegan-friendly pasta dish that doesn’t skimp on flavor or texture. Here’s why it stands out:

• Wholesome and nutritious: Cauliflower is packed with vitamins C and K, fiber, and antioxidants, while red peppers add a burst of vitamin A and sweetness.
• Rich, creamy sauce without dairy: Made from soaked cashews and roasted vegetables, it’s silky and satisfying.
• Simple and quick: Ready in about 30 minutes, perfect for busy weeknights or last-minute meals.
• Customizable: Easily add your favorite herbs, spices, or protein for variety.
• Kid-friendly: The creamy texture and mild flavors appeal to all ages.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 large red bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 3 tablespoons olive oil
• 1 small onion, chopped
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper to taste
• 12 oz pasta (penne, fusilli, or your choice)
• Fresh basil or parsley for garnish
• Water or vegetable broth as needed for blending

Equipment

• Large pot for boiling pasta
• Baking sheet
• Food processor or high-speed blender
• Large skillet or sauté pan
• Mixing spoon and spatula
• Knife and cutting board

Instructions

1. Preheat your oven to 425°F (220°C). Arrange the cauliflower florets and chopped red bell peppers on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
2. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
3. While the veggies roast, cook your pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
4. Drain the soaked cashews and add them to a food processor or blender along with the roasted cauliflower and red peppers, minced garlic, chopped onion, lemon juice, nutritional yeast, and remaining 1 tablespoon of olive oil.
5. Blend the mixture until smooth and creamy, adding reserved pasta water or vegetable broth a little at a time to reach your desired sauce consistency.
6. Transfer the sauce to a large skillet over medium heat. Warm gently, stirring often. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you want a bit of heat.
7. Add the cooked pasta to the skillet and toss well to coat each piece in the luscious sauce.
8. Serve immediately, garnished with fresh basil or parsley for a fresh herbal note.

Tips & Variations

“For a nuttier flavor, try toasting the cashews lightly before soaking them. You can also swap out pasta for gluten-free or whole grain varieties to suit your dietary needs.”

• Add protein: Stir in cooked chickpeas or pan-fried tofu cubes for an extra protein boost.
• Spice it up: Incorporate smoked chipotle powder or a splash of hot sauce for a smoky kick.
• Boost greens: Toss in baby spinach or kale just before serving to add color and nutrients.
• Make it nut-free: Substitute cashews with silken tofu or sunflower seeds if you have nut allergies.
• Use fresh herbs: Basil, oregano, or thyme can be mixed into the sauce or sprinkled on top for enhanced flavor complexity.

Nutrition Facts

Serving Suggestions

This hearty cauliflower pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a side of roasted garlic bread for dipping. For a light appetizer, try pairing it with a refreshing cucumber and tomato salad to balance the warm, creamy pasta.

Looking for more vegan pasta inspiration? Check out our Lemon Ricotta Pasta With Arugula Recipe for a bright, herby option.

Or explore other plant-based dishes like the Lion’S Mane Mushroom Crumble Recipes for a savory umami experience.

Conclusion

This Cauliflower Pasta with Red Pepper recipe is a shining example of how vegan cooking can be both simple and spectacular. The creamy cashew-based sauce is a fantastic alternative to traditional dairy, while the roasted vegetables infuse the dish with natural sweetness and depth.

It’s nourishing, colorful, and adaptable enough to fit almost any dietary preference or occasion.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its fresh flavors and comforting textures. Don’t hesitate to experiment with different veggies or spices to make it your own.

For more diverse meal ideas that cater to various tastes and lifestyles, be sure to explore our Low Fodmap Appetizer Recipes or try the hearty Instant Pot Rabbit Recipe for a non-vegan option. Happy cooking!

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