Creamy Red Pepper Chickpea Pasta


  • Large pot
  • Medium saucepan
  • Colander
  • High-powered blender
  • Large bowl
  • Measuring cups/spoons
  • Knife
  • Mixing spoon


  • 8 oz. box of chickpea pasta (any shape will
  • work)
  • Splash of olive oil
  • 2 C. pasta sauce homemade* or storebought
  • (if store-bought look for low
  • sodium low added sugar varieties)
  • 12 oz. jar roasted red peppers drained
  • ½ C. raw cashews
  • ½ C. water
  • 2 Tbsp. fresh basil chopped
  • ¼ tsp. red pepper flakes (adjust level of spice
  • to taste)
  • 1 garlic clove
  • Salt and pepper to taste


  • Bring a medium pot with water to a boil, season water with generous dash of salt (about 1-2
  • teaspoons). Cook pasta until “al dente” (test one minute prior to box recommendation) – it
  • should have a bite to it and not be too soft. Drain and add a splash of olive oil to stop it from
  • sticking together. Put in a large bowl and set aside.
  • In a high-powered blender, add tomato sauce, roasted peppers, cashews, water, red pepper
  • flakes, and pinch of salt & pepper. Blend on high for 30 seconds or until consistency is super
  • creamy and smooth.
  • If sauce needs more flavor, add 1 garlic glove and season with salt & black pepper if
  • needed.
  • Warm red pepper sauce in pan over low heat. Add 1 C. of red pepper sauce to pasta and
  • mix.
  • Top with chopped basil. Serve and enjoy!


• This will make more sauce than needed for the pasta. Store leftovers in the refrigerator for
5 days or freeze for 3 months.
• Using cashews: If you do not have a high-powered blender, soak cashews in water for
several hours or quick soak (see below). This will help soften the cashews, so they come out
creamy in the sauce and not chunky.
• Quick soaking cashews: If you do not have a high-powered blender and want a quick
method for soaking cashews, fill a small pot with water and add cashews, cover, and bring to a
boil. Remove from heat and let cashews soak in hot water for 15-20 minutes. Drain and use in