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5 from 1 vote
Nicole Modic
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  • 1 package gluten free pasta of choice
  • 1 15ish oz jar of roasted red peppers
  • 1/2 cup cashews OR 1/2 cup full fat coconut milk
  • 1/4 cup tomato paste
  • 1 onion,roughly chopped
  • 3 cloves garlic, mashed or minced
  • 2 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp crushed black pepper
  • 2 tbsp olive oil
  • optional: chopped fresh basil, parmesan cheese


  • Prepare pasta according to package instructions and set aside.
  • In a large pan, add olive oil.
  • Once pan is warm, add the chopped onions, garlic, Italian seasoning, sea salt, and black pepper.
  • Sauté for about 10 minutes, stirring occasionally.
  • Add the tomato sauce and 1/3 cup water.
  • Stir mixture well and turn off the stove.
  • Next, get out your high speed blender.
  • Add the onion mixture, red peppers (drain liquid out of the jar), cashews or coconut milk (which ever you are using), and blend on high for about 2-3 minutes until the sauce is nice and smooth and creamy.
  • Pour the cooked pasta into the same pan that you made the onion mixture.
  • Pour sauce on top of the pasta and use tongs to coat evenly.
  • Add salt & pepper to taste, as well as fresh basil and parmesan cheese on top (optional).

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!