Spinach Penne with Red Bell Peppers is a creamy, satisfying vegan pasta dish made with tender vegetables, cherry tomatoes, garlic, and a spicy chipotle habanero cashew cream sauce.
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This vegan spinach penne is the kind of quick weeknight pasta that feels comforting without taking much time. It is rich, creamy, and filling, but the sauce is made without dairy. Powdered raw cashews blend with water, salt, roasted garlic, and chipotle habanero hot sauce to create a smooth cashew cream that coats the pasta beautifully. The flavor is garlicky, lightly smoky, and spicy enough to make the dish feel bright and bold.
It is a great option for Meatless Monday, a fast dinner after a busy day, or anytime you want a creamy vegan pasta recipe with simple ingredients. Cook the pasta, stir-fry the vegetables, pour in the sauce, and let everything simmer for a few minutes until the cashew cream thickens. If you enjoy a cheesy flavor, add a sprinkle of nutritional yeast. For a gluten-free version, use your favorite gluten-free pasta.
The cashew cream makes this spinach penne especially satisfying. It clings to the red and green bell peppers, cherry tomatoes, and pasta, creating a dish that tastes indulgent while still being easy to prepare. If pasta is not what you are craving, you can use the same vegetables and sauce with cooked quinoa, barley, wheat berries, or another whole grain.
Some meals are best kept simple. This is one of those recipes where the cooking is more enjoyable than overthinking the presentation. The sauce comes together quickly, the vegetables stay colorful, and the pasta is ready in about 20 minutes. It is a practical vegan pasta dinner that works well when you want something homemade, creamy, and flavorful without spending the whole evening in the kitchen.
Spinach Penne with Red Bell Peppers, Cherry Tomatoes, and Chipotle Habanero Cashew Cream Sauce
Ingredients
For the sauce:
- 1/4 cup raw cashews, powdered
- 1/2 cup water
- 5-6 garlic cloves
- 1/3 teaspoon salt
- 2 teaspoons chipotle habanero hot sauce, or to taste
- Or use 1 chipotle pepper and 1/2 teaspoon or more plain habanero sauce or any hot sauce.
Pasta:
- 1 teaspoon organic canola oil
- 1 cup vegetables, such as sliced red and green bell peppers and cherry tomatoes
- 1.5 cups whole grain spinach penne
Toppings:
- 1/3 cup cherry tomatoes, halved
- 1/2 teaspoon dried basil
- nutritional yeast, optional
Instructions
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Heat the oil in a large pan over medium heat. Add the garlic cloves and cook, stirring often, until golden, about 2 to 3 minutes. If you are using roasted garlic, skip directly to blending the sauce.
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Add the powdered cashews, roasted or golden garlic, water, salt, and chipotle habanero hot sauce to a blender. Blend until smooth. The sauce will look like a thin cream at this stage.
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Cook the spinach penne according to the package instructions. Reserve some of the pasta water before draining.
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In the same pan, add the sliced or chopped vegetables. Red and green bell peppers with a few cherry tomatoes work well. Cook over medium heat until the vegetables are halfway done, about 3 to 4 minutes.
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For an oil-free version, sauté the vegetables in water or vegetable broth instead of oil.
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Add the cooked pasta and cashew cream to the pan. Mix well and cook on low heat until the sauce begins to bubble and thicken.
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The cashew cream thickens quickly once it starts bubbling, so stir often and keep the heat low.
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Taste and adjust the salt and spice level. If the sauce becomes too thick, add a few tablespoons of reserved pasta water to loosen it.
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Remove from heat.
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Serve hot, topped with halved cherry tomatoes, dried basil, and a sprinkle of nutritional yeast if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This creamy vegan spinach penne is also a good reminder to use what you already have in the kitchen. Bell peppers, cherry tomatoes, cooked pasta, and a handful of cashews can turn into a filling meal with very little effort. Small portions, thoughtful cooking, and using leftovers well can help reduce food waste at home.
An estimated 30 percent to 50 percent of the food produced in the world goes uneaten. The average American throws away 33 pounds of food each month, and millions of tons of food waste end up in landfills and incinerators. Cooking meals like this one can be a simple way to use vegetables, grains, and pantry ingredients before they are forgotten.
Growing up in a middle-class household in India, the value of food, money, and reuse was always clear. Throwing food away was frowned upon. Those lessons still matter: take what you need, finish what you cook, and find practical ways to turn leftovers into another meal.
