Introduction

This vibrant Red Pepper Alfredo Sauce offers a creamy, flavorful alternative to traditional Alfredo. Made with roasted or raw red bell peppers and cashews, it’s perfect for draping over pasta, spaghetti squash, or your favorite vegetables for a satisfying meal.

Red Pepper Alfredo Sauce with Pasta and Roasted Vegetables Recipe - Recipe Image

Ingredients

1 red bell pepper (raw or roasted)
1/2 cup water
1/2 cup raw cashews (or macadamia nuts)
1/4 cup nutritional yeast (or Parmesan cheese)
1 tsp salt
2 tsp onion powder
1/2 tsp ground turmeric
1/8 tsp ground nutmeg (optional)
10 oz pasta (or spaghetti squash or vegetables)
Optional: grilled or roasted veggies, beans, or other add-ins

Instructions

Step 1: Place the raw cashews in a bowl and cover them with water. Let them soak for 6 to 8 hours, then drain thoroughly and pat dry.
Step 2: In a food processor or high-speed blender, combine the drained cashews, red bell pepper, 1/2 cup water, nutritional yeast, salt, onion powder, turmeric, and nutmeg if using. Blend until the sauce is completely smooth.
Step 3: Meanwhile, cook the pasta in salted boiling water according to package directions. Drain the pasta well but do not rinse.
Step 4: Heat the blended sauce gently in a pot until it reaches your desired temperature.
Step 5: Pour the warm sauce over the cooked pasta and stir to coat evenly. Add any cooked veggies, beans, or other add-ins if you like. Adjust seasoning with salt and pepper to taste, then serve immediately.

Tips & Variations

For a richer flavor, roast the red bell pepper before blending to add a smoky depth.
Use macadamia nuts instead of cashews for a slightly different creamy texture and flavor.
Try tossing the sauce with zucchini noodles or steamed vegetables for a low-carb option.
If you want a thinner sauce, add a bit more water gradually while blending until desired consistency is reached.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring to maintain smoothness. The sauce can also be frozen for up to one month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted red peppers instead of raw?

Yes, roasting the red bell pepper adds a smoky flavor and sweetness that can enhance the sauce, but raw peppers work well for a fresher taste.

Is nutritional yeast necessary in this recipe?

Nutritional yeast provides a cheesy flavor and is a great vegan alternative to Parmesan cheese, but you can substitute with Parmesan if you prefer a dairy version.

Red Pepper Alfredo Sauce with Pasta and Roasted Vegetables Recipe

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★★★★★

4.9 from 118 reviews

This vibrant and creamy Red Pepper Alfredo Sauce offers a delicious dairy-free twist on the classic Alfredo. Made with roasted or raw red bell peppers, soaked cashews, and nutritional yeast, it creates a rich, velvety sauce perfect for tossing with pasta, spaghetti squash, or vegetables. Enhanced with warm spices like turmeric and nutmeg, this sauce is both flavorful and nutrient-dense, ideal for a comforting yet health-conscious meal.

Author: Elias
Prep Time: 10 minutes (plus 6-8 hours soaking time)
Cook Time: 15 minutes
Total Time: 6 hours 25 minutes
Yield: 4 servings 1x
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 red bell pepper (raw or roasted)
1/2 cup water
1/2 cup raw cashews (or macadamia nuts)
1/4 cup nutritional yeast (or Parmesan cheese)
1 tsp salt
2 tsp onion powder
1/2 tsp ground turmeric
1/8 tsp ground nutmeg (optional)

To Serve

10 oz pasta (or spaghetti squash or vegetables)
Optional grilled or roasted veggies, beans, or other add-ins

Instructions

Soak the nuts: Place the raw cashews or macadamia nuts in a cereal bowl and cover with water. Let them soak for 6-8 hours to soften and ensure a smoother sauce. After soaking, drain the nuts fully and pat dry with a paper towel.
Blend the sauce: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper (raw or roasted), 1/2 cup water, nutritional yeast (or Parmesan cheese), salt, onion powder, ground turmeric, and ground nutmeg if using. Blend until the mixture is completely smooth and creamy.
Cook the pasta: While heating the sauce, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta fully but do not rinse it, preserving the sauce’s ability to cling well.
Heat the sauce: Pour the blended sauce into a pot and warm it over medium heat, stirring occasionally until it reaches your desired serving temperature. Be careful not to boil to maintain the silky texture.
Combine and serve: Toss the warm sauce with the cooked pasta. Season further with salt and freshly ground black pepper to taste. Stir in any optional grilled or roasted vegetables, beans, or other add-ins to customize your meal. Serve immediately for the best flavor and texture.

Notes

Soaking nuts overnight softens them, ensuring a creamy, smooth sauce.
Roasting the red bell pepper beforehand can enhance its sweetness and depth of flavor.
Use nutritional yeast for a vegan option or Parmesan cheese for a richer traditional taste.
This sauce pairs well with gluten-free pasta or spiralized vegetables for varied diets.
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.

Keywords: Red pepper Alfredo sauce, vegan Alfredo, dairy-free Alfredo, cashew sauce, creamy pasta sauce, healthy Alfredo, red bell pepper pasta sauce, gluten-free Alfredo