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