Smoky Cashew Alfredo Rigatoni with Roasted Vegetables

This Smoky Cashew Alfredo Rigatoni transforms classic comfort food into a nourishing, fully plant-based dinner. Raw cashews are simmered until tender then blended with roasted garlic, smoked paprika, nutritional yeast, and a splash of plant milk to create a velvety sauce that clings to every ridge of the rigatoni, no dairy required. Charred broccoli and bell peppers, roasted until their edges caramelize, add smoky depth, color, and a hearty dose of vitamins to round out the dish. Perfect for a cozy weeknight or a make-ahead meal prep option, this recipe proves that vegan pasta night can be just as indulgent as any traditional alfredo, while sneaking in extra fiber, plant protein, and heart-healthy fats from the cashews. The nutritional yeast lends a cheesy, umami flavor without any dairy, and the smoked paprika gives the sauce a subtle campfire warmth that pairs beautifully with the charred vegetables. Serve it straight from the pot with a sprinkle of fresh parsley and cracked black pepper, or finish with toasted breadcrumbs for extra texture. This recipe is easily scalable for meal prep and reheats well, making it a reliable addition to any weekly vegan dinner rotation.</long_description> <parameter name="meta_description">Creamy vegan cashew alfredo rigatoni with smoky roasted broccoli and bell peppers. A comforting, dairy-free pasta dinner the whole family will love.

Ingredients

• 1.5 cupsraw cashews, soaked or simmered until soft
• 1 lbRigatoni pasta, or other vegan pasta of choice
• 3 cupsbroccoli florets
• 2 wholebell peppers, sliced into strips, mixed colors
• 1 headgarlic, whole head for roasting, plus 1 extra clove minced
• 4 tbspolive oil, divided
• 1.5 cupsUnsweetened plant milk, such as soy or oat milk
• 0.33 cupnutritional yeast
• 1.5 tspsmoked paprika
• 1 tbsplemon juice, freshly squeezed
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper, freshly cracked
• 0.5 cupvegetable broth, to thin sauce as needed
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 tspred pepper flakes, optional, for heat

Method

1. Preheat the oven to 425°F (220°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in aluminum foil, and place on a baking sheet.
2. On the same baking sheet, toss the broccoli florets and sliced bell peppers with 2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer alongside the foil-wrapped garlic.
3. Roast the garlic and vegetables until the broccoli and peppers are charred at the edges and the garlic cloves are soft and golden. 25:00
4. While the vegetables roast, simmer the raw cashews in a small saucepan of water for about 15 minutes until soft, then drain. 15:00
5. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. 10:00
6. Drain the pasta in a colander, reserving a cup of pasta water, and set aside.
7. Squeeze the softened roasted garlic cloves out of their skins into a blender. Add the drained cashews, plant milk, nutritional yeast, smoked paprika, lemon juice, remaining minced garlic clove, salt, and pepper.
8. Blend on high until the sauce is completely smooth and creamy, adding vegetable broth as needed to reach a pourable consistency.
9. Pour the cashew alfredo sauce into a large skillet over medium heat and warm gently, stirring often, for 2-3 minutes. 3:00
10. Add the cooked rigatoni to the skillet and toss to coat thoroughly in the sauce, splashing in reserved pasta water if the sauce needs loosening.
11. Fold in the roasted broccoli and bell peppers until evenly distributed throughout the pasta.
12. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes as desired. Divide among bowls and garnish with fresh chopped parsley before serving.