No cook creamy red pepper penne

No cook creamy red pepper penne

Sometimes you can’t beat a bowl of pasta and the speedy delivery of a pasta dish can greatly depend on the sauce. This recipe is super speedy and ready in the time it takes to cook the pasta. What could be better?

Ingredients for 2 servings

110g roasted peppers
1 garlic clove
1 tsp chilli flakes
pinch chilli flakes
50g cashews
10g fresh basil
100ml water
150g dried pasta
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Put a pan of boiling water onto the heat and cook the pasta according to the manufacturers instructions.
  • Place the remaining ingredients except a pinch of chilli flakes into a food processor or smoothie maker and blend everything into a smooth paste.
  • Using a spoon taste the sauce and add any additional seasoning to taste.
  • When the pasta is almost cooked, reserve approximately 50ml of the cooking water.
  • Drain the pasta when it’s cooked to your liking and place it back into the pan and pour over the sauce. ¬†Feel free to add a little of the reserved pasta water to loosen the sauce if you feel it needs it.
  • Plate up your pasta and sprinkle with the remaining chilli flakes and enjoy!


  • Feel free to change the pasta shape.
  • Double up and make an extra batch of sauce for a great pasta salad lunch later in the week.
  • If you don’t have ready made roasted red peppers, feel free to use a fresh pepper but oven bake it for at least 20 minutes with a tablespoon of olive oil.
Nella Foulds
Nella Foulds

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