Creamy Red Pepper Alfredo Pasta

This silky red pepper Alfredo sauce transforms simple pasta into a creamy, nutrient-packed meal without any dairy. Its vibrant color and rich texture make it a perfect alternative to traditional cream-based Alfredo while adding extra vitamins and flavor complexity.

I created this recipe during a week when I was craving comfort food but needed something lighter than traditional Alfredo. The roasted red pepper adds such beautiful color and depth that even my cheese-loving friends request this version specifically.

Ingredients

• Raw or roasted red bell pepper provides sweet flavor and vibrant color while adding vitamin C and antioxidants
• Raw cashews or macadamia nuts create the creamy base without any dairy perfect for silky texture
• Nutritional yeast or Parmesan cheese adds cheesy umami flavor choose nutritional yeast for vegan option
• Salt enhances all flavors in the sauce essential for balanced taste
• Onion powder provides savory depth without texture of actual onions
• Ground turmeric adds gorgeous golden color and anti-inflammatory benefits
• Ground nutmeg optional but adds warm complexity that complements the creamy sauce beautifully
• Pasta or spaghetti squash or vegetables as your base choose whole grain pasta for added fiber
• Optional grilled or roasted veggies beans etc. to make it a complete meal

Step-by-Step Instructions

Soak the Nuts

Place cashews or macadamia nuts in a cereal bowl and cover completely with water. Allow them to soak for 6-8 hours until softened. This crucial step ensures your sauce will blend to silky perfection. Once soaked drain thoroughly and pat dry with paper towels to prevent watering down your sauce.

Blend the Sauce

Combine soaked nuts red bell pepper half cup water nutritional yeast or Parmesan salt onion powder turmeric and optional nutmeg in a high speed blender or food processor. Blend on high until absolutely smooth with no visible bits remaining approximately 1-2 minutes. If using a standard blender you may need to blend longer for ideal creaminess.

Heat and Combine

Pour sauce into a saucepan and warm over medium low heat stirring occasionally to prevent sticking. Meanwhile cook your pasta in generously salted water according to package directions until al dente. Be sure to drain pasta thoroughly but do not rinse as the starch helps the sauce adhere beautifully.

Assemble Your Dish

Combine hot drained pasta with warm sauce in a large bowl or return to the pasta pot. Toss gently until every strand is coated with the vibrant sauce. Add any roasted vegetables beans or protein you desire and fold gently to incorporate. Taste and adjust seasonings if needed.

My favorite way to enjoy this sauce is with whole wheat fettuccine and oven roasted broccoli. The slight nuttiness of the pasta complements the creamy sauce while the roasted broccoli adds delightful texture and soaks up all that delicious flavor.

Flavor Variations

This red pepper Alfredo sauce works as an incredible base for customization. Try adding roasted garlic for deeper flavor or stir in fresh basil just before serving for a Mediterranean twist. For spice lovers a pinch of red pepper flakes or a dash of smoked paprika transforms the sauce entirely. Each variation maintains the creamy texture while offering a new flavor profile to keep mealtimes interesting.

Make Ahead and Storage

The sauce can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. When ready to use simply reheat gently in a saucepan over low heat adding a splash of water or plant milk if needed to reach desired consistency. For longer storage freeze portions in silicone ice cube trays then transfer to freezer bags once solid. This allows you to thaw just what you need for quick individual meals.

Serving Suggestions

While pasta is the classic pairing this versatile sauce shines in many applications. Try it over roasted spaghetti squash for a lower carb option or use as a creamy sauce for grain bowls. It makes an excellent sauce for homemade pizza in place of traditional tomato sauce and can transform simple steamed vegetables into an elegant side dish. For protein try tossing with white beans chickpeas or sliced grilled chicken.

Common Recipe Questions

→ Can I use roasted red peppers instead of raw?

Yes! The recipe specifically mentions you can use either raw or roasted red bell peppers. Roasted peppers will give a deeper, slightly smoky flavor to your sauce, while raw peppers provide a fresher taste.

→ Is there a nut-free alternative for this sauce?

While the recipe calls for cashews or macadamia nuts, you could experiment with sunflower seeds as a nut-free alternative. You might also try using silken tofu or a roux-based sauce with non-dairy milk, though the texture and flavor will differ from the original.

→ Can I make this sauce ahead of time?

Absolutely! This sauce keeps well in the refrigerator for 3-4 days in an airtight container. Simply reheat gently on the stovetop before serving. You can also freeze portions for up to 3 months.

→ What can I serve with Red Pepper Alfredo besides pasta?

This versatile sauce works beautifully over spaghetti squash, zucchini noodles, or roasted vegetables like cauliflower, broccoli, or Brussels sprouts. It also makes a delicious sauce for grain bowls with quinoa or farro.

→ How do I make this sauce creamier?

For an even creamier texture, you can add 1-2 tablespoons of olive oil or a splash of non-dairy milk during blending. Ensuring your nuts are fully soaked and thoroughly blended is also key to achieving maximum creaminess.

→ Can I use Parmesan instead of nutritional yeast?

Yes, the recipe offers Parmesan cheese as an alternative to nutritional yeast. This will make the sauce non-vegan but will provide a traditional cheesy flavor. Use the same amount (1/4 cup) as called for with the nutritional yeast.