Last Updated on August 5, 2026 by Tanya
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.
I developed this sauce as a way to bring that rich, roasted-red-pepper creaminess to pasta night — with harissa adding a smoky heat that gives it its own distinct personality. This one’s become a firm favourite when I want something that looks and tastes like a restaurant dish but comes together in the time it takes to boil pasta.
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.
If you loved this dish sure to check out my creamy leek and mushroom pasta and marry me butter beans recipe too!
FAQs
Yes — jarred roasted red peppers work well and save time. Just drain them well before blending.
Swap the cashews for sunflower seeds (soaked the same way) for a similar creamy texture without the nuts.
It depends on your harissa brand and how much you add — start with 1 tablespoon and taste before adding the second for a milder version.
Store in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools — loosen with a splash of water or pasta water when reheating.
Cream-based sauces can change texture after freezing, so this is best enjoyed fresh or as fridge leftovers within a few days.
Related
Looking for other recipes like this? Try these:
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!
