I'm Kate


read on for recipes, fashion finds, mom moments, pnw recs, and general life.

i'm so happy your here!

Creamy Vegan Red Pepper Pasta

If you need a delicious and easy recipe for your dinner rotation, look no further! This vegan creamy red pepper pasta is so yummy, and takes less than 30 minutes to make.

It uses several ingredients that you probably already have in your pantry, like coconut milk, cashews, nutritional yeast and jarred or canned red peppers. All of these ingredients can be found at Trader Joe’s which is my go-to for many of my pantry staples.

For the pasta, I always like to use this brand, as it is made with chickpeas, so naturally gluten-free. The texture is great, and it has a ton of protein packed in each bite.

I hope you get a chance to try this recipe, I honestly cant get enough of it, it’s so delicious. Bonus points that my husband and daughter love it too!

Creamy Vegan Red Pepper Pasta

Dinner doesn't get easier or more delicious than this creamy vegan red pepper pasta! It's smoky, sweet and so savory, your whole family will love it.
Prep Time20 mins
Cook Time10 mins
Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: dairy free, dinner, easy recipe, healthy, healthy recipe, pasta, Vegan, Vegan Friendly, vegan recipe
Servings: 4


  • High Speed Blender or Food Processor
  • Spatula
  • Large Pot
  • Strainer


Creamy Vegan Red Pepper Pasta

  • 4 Roasted Red Peppers jarred or canned, oil or liquid removed
  • 1 Can Coconut Milk full fat, 13 oz
  • 2 Tbls Nutritional Yeast
  • 1/2 Cup Cashews pre-soaked, then drained for best results
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Red Chili Flake optional
  • 1/2 tsp Cracked Black Pepper
  • 1 8 oz Package of Pasta See my notes for my favorite brand!

Other Optional Add-In's

  • Sautéed Mushrooms
  • Frozen Peas
  • Sautéed Zucchini
  • Roasted or Steamed Broccoli
  • Steamed or Sautéed Kale

Optional Garnishes

  • Fresh Parsley
  • Fresh Spinach
  • Micro Greens


  • Cook your pasta based on the package instructions. Drain and set aside.
  • In your blender or food processor, add your red peppers, coconut milk, cashews, nutritional yeast, garlic powder, red chili flakes, sea salt and black pepper. Puree until smooth!
  • Pour your sauce into your used pasta pot and place on medium-low until sauce warms up.
  • Add anything else your heart desires like frozen peas, sautéed mushrooms or roasted broccoli. Then add your drained pasta in and stir until well combined.
  • Serve with some fresh spinach, parsley or micro greens.


For best results, soak your cashews overnight or for a minimum of an hour. Then drain the liquid after you soak them. 
My favorite pasta is made by Banza, and is made from chickpeas, so it has lots of healthy protein and is gluten-free. 
You can also bake this pasta if you want it more like a casserole! Just place your pasta, sauce and other add-in’s in a large casserole dish and bake for 12 mins in 350 degree oven. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay in the know

If you want to keep up with me, my favorite recipes, my PNW adventures, and general life updates, tips and tricks, join my email family below!

follow @coconut.kate

keep up to date with me on instagram: