Creamy Capsicum + Cashew Rigatoni

In need of a comfort meal? Make this creamy deliciousness for your next one. Recipe by Eden.

Serves 2 | Prep time: 1 hr | Cooking time: 20 mins


  • 80g/2.5oz raw cashews, pre-soaked
  • 1 large red capsicum (bell pepper), seeds removed
  • 2 cloves garlic
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt & pepper
  • Rigatoni pasta for two


  1. Pre-soak cashews in boiling water for at least 1 hour. The longer they soak the creamier they get.
  2. Cut the capsicum into a few large pieces and bake for a few minutes or air fry them until fragrant and starting to char. (I put mine in the air fryer for 10 mins at 160°C/320°F.)
  3. Remove capsicum, peel the skin off and add to a blender with the cashews, garlic, nutritional yeast, salt and pepper. Add water. (I used about 1 cup of water.) You can add more for a thinner sauce or less for a thicker one. Blend until smooth.
  4. Cook the pasta according to packet instructions. Drain and add the sauce. Stir through and serve warm with cashew parmesan*.

*To make your own cashew parmesan, see this recipe.

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Guest Blogger Eden – Vegan by Eden

I'm Eden. I'm an Australian food blogger from Sydney but now living in the cold Snowy Mountains of Australia. I've been vegan for 6 years and I love creating really delicious but simple recipes. I hope to inspire others with my easy to follow recipes and show them how fun eating vegan and plant-based can be. See all recipes by Eden

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