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This family favorite pasta with peppers is creamy, meaty, and quick and easy. It tastes like indulgent comfort food, but it’s ready in just 30 minutes, making it perfect for a weeknight dinner.
This creamy pasta with peppers and vegan beef is reminiscent of the hamburger helper you might remember from your childhood, but with more vegetables. This version is dairy-free and meatless, but the cozy vibes of childhood are still here!
Ingredients you need
Ingredient notes and substitutions
- Pasta ~ I like a medium pasta shape for this dish. Shells work great because the little pockets hold all the creamy sauce, diced peppers, and vegan “beef” chunks. Penne would work great for this, too.
Other good options: rotini, gemelli, rigatoni, macaroni, etc. Use gluten-free pasta if you like or need.
- Aromatics ~ Onion and garlic always bring great flavor.
- Spices ~ I like to use poultry seasoning, paprika, oregano, and of course, salt and pepper.
Poultry seasoning is typically made from some combination of sage, thyme, rosemary, and marjoram. If you don’t have it, just feel free to substitute with ground thyme.
You could also use a vegan beef bouillon cube, a teaspoon or two of vegan beef bouillon paste, or a splash of soy sauce instead.
- Cream ~ Cashew cream adds a creamy texture and rich flavor similar to dairy-based heavy cream. It’s made from just raw cashews and water and is very easy to make yourself with a high-speed blender. You can add a pinch of salt and squeeze of lemon juice if you like, but I find it’s not necessary in this particular recipe with all the other spices.
For a nut-free version, try using sunflower seeds instead of cashews. You could also use a soy-based vegan cream cheese – just adjust the amount of pasta cooking liquid added to the sauce to thin it out.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Add the raw cashews to a bowl and cover with hot water. Set aside to soak.
- Step 2: Boil the pasta in well-salted water according to package directions for al dente. SAVE 2 cups of the pasta cooking water before draining!
- Step 3: While the pasta is cooking, sauté the vegan ground beef until browned. Transfer to a bowl and set aside.
- Step 4: Sauté the onions, garlic, and peppers until softened. Add the spices and sauté until fragrant.
- Step 5: Drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of water.
- Step 6: Blend until smooth and creamy.
- Step 7: Add the cashew cream and nutritional yeast to the sautéed peppers and onions.
- Step 8: Stir well to fully incorporate.
- Step 9: Add the cooked vegan ground beef back to the skillet.
- Step 10: Stir well to incorporate. Add some of the pasta cooking water, if needed, to thin out the sauce. Taste and adjust seasonings to your liking.
Serving suggestions
This vegan beef pasta with peppers is a complete meal on its own. However, if you’d like to serve it with a side dish or two, here are some great options.
Feel free to finish off the pasta with some fresh chopped parsley, torn basil, or vegan parmesan cheese.
Storage and freezing
Make ahead: While leftovers of this creamy vegan beef pasta with peppers is delicious, it’s best enjoyed fresh.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce will thicken considerably upon sitting. Add a splash of broth or extra cashew cream when reheating in the microwave or on the stovetop.
Freezer: I don’t recommend freezing this dish.
Pro tips and tricks
- Start the cashews soaking before doing anything else, so hey’ll be ready to blend into a smooth, creamy sauce.
- If you don’t have a high-speed blender, like a Vitamix or Blendtec, you may need to strain the sauce so it’s not gritty.
- Cook the pasta in well-salted water! Seasoning at every step is key to the best flavor.
- Save 2 cups of the pasta cooking water to thin the sauce. You may not use all of it, but it’s better to have it just in case.
- To make this recipe gluten-free, use your favorite gluten-free pasta.
- To make this nut-free, use sunflower seeds instead of cashews.
FAQs
Yes. Feel free to substitute cooked brown or green lentils or mushrooms for the vegan ground beef.
Sure. Mushrooms, green peas, diced carrots, broccoli, etc., would all work. Use what you like.
To make this recipe nut-free, try using sunflower seeds instead of cashew or a soy-based vegan cream cheese.
More creamy vegan pasta recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Creamy Vegan “Beef” Pasta with Peppers
Servings: 8
Calories: 481kcal
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Instructions
Add the cashews to a bowl and cover with hot water. Set aside to soak.
Cook the pasta in well-salted water according to package directions for al dente. SAVE 2 cups of the pasta cooking water before draining.
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Add the vegan ground beef and cook, breaking it up with a wooden spoon, until crumbled and browned, about 5 to 6 minutes. Transfer to a bowl and set aside.
In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Sauté the onions, garlic, and peppers until soft, about 4 to 5 minutes. Add the oregano, paprika, salt, pepper, and poultry seasoning and sauté until fragrant, about 1 minute.
When the peppers are almost done, drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of fresh water. Blend until smooth and creamy.
Add the cashew cream and nutritional yeast to the skillet with the peppers. Stir well to combine.
Add the cooked vegan ground beef back to the skillet. Stir to combine. Add some of the pasta cooking water until the desired consistency is reached. If it’s too thin, continue to cook on medium heat until thickened.
Taste and adjust seasonings to your liking. Serve immediately.
Notes
Nutrition
Calories: 481kcal | Carbohydrates: 65g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 438mg | Potassium: 713mg | Fiber: 8g | Sugar: 12g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
