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This Cashew and Red Pepper Pasta is a creamy, spicy, and indulgent dish that has become one of my absolute favourites! The easy-to-make sauce is rich and velvety, made with the natural creaminess of cashews, the smoky sweetness of roasted red peppers, and an added kick of harissa paste.

Ingredients

Cashews– Cashews are the base of the sauce, providing a rich, creamy texture without any dairy. When soaked, they blend into a velvety sauce that’s perfect for pasta. Be sure to soak the cashews either overnight or in boiling water for around 30 mins to soften them.
Roasted red peppers– Roasted red peppers bring a natural sweetness and smoky flavour that makes the sauce stand out. Roasting them intensifies the flavour, so be sure to roast them until the skin is charred and peel off the skins for best results. You can also use jarred roasted red peppers to save on time.

Harissa paste– I absolutely love adding Harissa paste to recipes! Harissa is a North African hot chilli paste that adds heat and depth to sauces. Harissa can vary in spice levels, so start with a small amount and adjust according to your preference. If you don’t have harissa, you can use sriracha or chilli flakes, but the unique flavour of harissa is what makes this pasta sauce stand out.
Garlic paste– I use garlic paste for ease but you can add a few peeled garlic cloves before blending if preferred.
Lemon juice– A squeeze of fresh lemon juice is absolutely essential in this dish! It adds a fresh, zesty acidity that enhances the other flavours in the sauce.
Pasta– You can use any pasta you like, boil it according to instructions and drain in advance.
Fresh basil– Fresh basil adds a fragrant, slightly sweet, and peppery flavour that complements the richness of the cashew and red pepper sauce.
Chilli oil- I make my own with extra virgin olive oil and a teaspoon of chilli paste. You can omit this if you like less spice.

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A white bowl filled with creamy, ruffled pasta coated in rich Cashew and Red Pepper sauce, garnished with fresh basil leaves. The bowl sits on a dark green cloth with a fork resting on the edge.

Cashew and Red Pepper Pasta

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Ingredients

1 cup Soaked cashews Soaked overnight or 30mins in boiling water
1 large Roasted and peeled red pepper Or 2 small peppers. Roast in oven and peel off skin (or jar of roasted red peppers)
1 tablespoon Garlic paste
2 tablespoon Harissa paste
1-2 teaspoon Salt
Juice of ½ lemon Or 2-3 tbsps store-bought lemon juice
1 cup Water
½ pack Cooked Pasta
Chilli oil To garnish
Fresh basil To garnish

Instructions

In a high-speed blender, combine the soaked cashews, roasted red pepper, harissa paste, olive oil, garlic, lemon juice, and salt. Add the water and blend until the sauce is completely smooth and creamy.
Add more water as needed to reach your desired consistency—thicker for a more decadent sauce, or thinner for a lighter, saucier version.
Taste the sauce and adjust the seasoning if necessary. Add more harissa paste for extra spice, more lemon juice for tang, or salt as needed.
Pour the cashew and red pepper sauce over the cooked pasta and stir well.
Serve the pasta with chill oil and chopped fresh basil (optional). Enjoy!