Recipe credit: plantyou.com
This creamy roasted red pepper sauce is rich, savory, and made with simple plant-based ingredients. That’s why it’s cozy, versatile, and easy to prep in just 10 minutes, adding big flavor to whole wheat pasta, grain bowls, roasted veggies, tofu, or other plant proteins.
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Ingredients
- 2 red bell peppers, halved
- 3 vine-ripened tomatoes, halved
- 1 head garlic, top and bottom sliced off, outer skin removed
- 1 sweet or yellow onion, roughly chopped
- Tomato paste, 1 tbsp
- Raw cashews, ¾ cup
- Olive oil, 1 tbsp
- Salt and pepper, to taste
- Any whole grain pasta or ravioli, 12 oz
- Pasta water, 1½ cups (reserved from cooking)
Instructions
- Preheat oven to 400°F. Lightly coat a casserole dish with olive oil.
- Add ingredients. Place red bell peppers, tomatoes, onion, garlic, raw cashews, and tomato paste in the casserole dish. Drizzle with olive oil and season with salt and pepper.
- Roast uncovered for 30 - 40 minutes, stirring once or twice during roasting to separate onion layers and promote even browning. Vegetables and cashews should be soft and deeply toasted.
- Carefully transfer all roasted ingredients to a blender and add 1 - 1½ cups pasta water.
- Blend until smooth and creamy (at least 1 minute), adding more pasta water as needed to reach desired consistency.
- Taste and adjust. Season with additional salt and pepper as needed. Add red pepper flakes if you like a little heat.
- Serve. Toss with cooked pasta or spoon over grain bowls, roasted vegetables, or protein of choice.
What's in this meal?
Veggies · Nuts + Seeds · Spices
Fiber: 4-6g
|Protein: 4-6g
|Plant variety: 5
Values increase when served with whole-grain pasta or legumes. Nutrition information is approximate and based on common whole-food ingredients. Results will vary depending on ingredient choices and add-ins, so use this as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
Because everything roasts together, the flavors concentrate and deepen naturally. Meanwhile, cashews add creaminess without dairy, and tomato paste boosts savory depth. As a result, the sauce tastes rich and balanced with minimal effort.
Swap It + Smart Tips
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Nut-free: Swap cashews for white beans or silken tofu for a creamy, allergy-friendly version.
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Higher protein: Blend in cooked lentils or chickpeas.
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Extra veggies: Add carrots or cauliflower to the roasting dish for even more plant variety.
- Garlic shortcut: A quick smash with the flat side of a knife makes peeling garlic fast and effortless.
Pro Tip
If the sauce tastes flat, it usually needs salt, acidity, or heat. A pinch more salt, a squeeze of lemon, or a sprinkle of red pepper flakes brings everything into focus.
Why It Matters
For You:
This sauce delivers fiber, healthy fats, and plant-based protein that help support digestion and steady energy. When paired with whole grains or legumes, it becomes a satisfying, nourishing meal that keeps you full without feeling heavy.
For the Planet:
Plant-based meals like this use fewer resources than animal-based sauces and help lower your food-related environmental footprint. Small swaps—like choosing a veggie-packed sauce—add up to meaningful impact over time.
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