Easy Creamy Vegan Spaghetti with Roasted Bell Pepper & Cashew Sauce

há 2 semanas

Inspired by: @pv

Craving a rich, comforting pasta dish that's entirely plant-based and surprisingly simple to make? Look no further! This easy creamy vegan spaghetti recipe, inspired by abillion user @pv, transforms humble roasted vegetables and cashews into an incredibly flavorful, dairy-free sauce that's sure to become a new family favorite.

Whether you're new to vegan cooking, looking for a delicious weeknight meal, or simply want to impress with a homemade touch, this recipe is designed for success. One happy cook even commented, "That dish looks amazing! I'm going to have to try your recipe😋," and we couldn't agree more! It’s perfect for answering questions like: "How can I make a creamy vegan pasta sauce?", "What's an easy dairy-free spaghetti recipe?", or "How to use roasted bell peppers in a pasta sauce?". Get ready to enjoy a bowl of pure plant-based comfort!

Vegan Spaghetti Ingredients Layout

Ingredients

1-2 cups cashews
2-3 bell peppers (red or yellow)
2-3 medium tomatoes
1 box (approx. 500g) spaghetti
1/2 cup (or more) plant-based milk
To taste Salt
1 tbsp olive oil
1 cup Mixed veggies of your choice (e.g., spinach, mushrooms, zucchini)
For topping Vegan cheddar cheese (shredded)

Equipment

Baking sheet
Blender
Large pot
Large pan or skillet

Instructions

Prep Cashews: Soak cashews in hot water for at least 10 minutes (or overnight in cold water) to soften them for a creamier sauce. Drain well before use.
Roast Veggies: Preheat your oven to 400°F (200°C). Arrange bell peppers and tomatoes on a baking sheet. Roast for 20-25 minutes, or until skins are slightly charred and vegetables are tender. Let them cool slightly.
Cook Spaghetti: While vegetables are roasting, cook your spaghetti according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Blend Sauce: In a blender, combine the cooled roasted bell peppers, roasted tomatoes, soaked cashews, plant-based milk, and salt. Blend until a smooth, creamy paste forms. Add a splash of water if needed to reach desired consistency.
Sauté & Simmer: Heat olive oil in a large pan or skillet over medium heat. Add your choice of veggies (e.g., sliced mushrooms, chopped spinach, or zucchini) and sauté until tender. Pour in the blended sauce and simmer for 5-7 minutes, allowing the flavors to meld.
Combine & Serve: Add the cooked spaghetti to the sauce in the pan, tossing well to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency. Top generously with shredded vegan cheddar cheese.
Enjoy: Serve immediately and savor your homemade plant-based spaghetti!

Pro Tips for the Best Vegan Spaghetti

For extra depth of flavor: Roast your bell peppers and tomatoes until they are slightly caramelized for a richer, sweeter sauce.
Smoothness is key: Ensure your cashews are fully softened before blending. If you don't have time to soak, boil them for 5-10 minutes.
Don't forget pasta water: Reserving some pasta water is a chef's secret! It helps bind the sauce to the pasta and achieve the perfect consistency.
Customize your veggies: Feel free to experiment with different sautéed vegetables like onions, garlic, or even leafy greens like kale.

Cooked Vegan Spaghetti in a Pan Plated Vegan Spaghetti with Cheese

Variations & Adaptations

Gluten-Free: Easily make this recipe gluten-free by using your favorite gluten-free spaghetti.
Protein Boost: Add plant-based protein like pan-fried firm tofu cubes, chickpeas, or lentils to the sautéed veggies.
Spicy Kick: A pinch of red chili flakes or a dash of your favorite hot sauce will add a pleasant heat.
Herbaceous Delight: Stir in fresh basil, oregano, or parsley at the end for an aromatic boost. Italian seasoning also works wonderfully.