Creamy Red Pepper Alfredo Pasta (Print-Friendly Version)
Creamy vegetarian bell pepper sauce blended with cashews and nutritional yeast, delicious over pasta or roasted vegetables.
# What You Need:
→ Sauce Base
01 -
1 red bell pepper (raw or roasted)
02 -
1/2 cup water
03 -
1/2 cup raw cashews or macadamia nuts
04 -
1/4 cup nutritional yeast or Parmesan cheese
→ Seasonings
05 -
1 tsp salt
06 -
2 tsp onion powder
07 -
1/2 tsp ground turmeric
08 -
1/8 tsp ground nutmeg (optional)
→ For Serving
09 -
280g (10 oz) pasta or spaghetti squash or vegetables
10 -
Grilled or roasted vegetables (optional)
11 -
Beans (optional)
# How to Make It:
01 -
Place the cashews or macadamia nuts in a bowl, cover with water, and let soak for 6-8 hours. Drain completely and pat dry.
02 -
Blend the soaked nuts, red bell pepper, water, nutritional yeast or Parmesan, salt, onion powder, turmeric, and nutmeg (if using) in a food processor or high-speed blender until completely smooth.
03 -
Cook pasta in salted water according to package directions in a separate pot.
04 -
While pasta cooks, heat the blended sauce in a pot until desired temperature is reached.
05 -
Drain pasta fully without rinsing. Pour the heated sauce over the pasta, season with additional salt and pepper as desired, and stir in optional cooked vegetables, beans, or other add-ins if desired.
# Additional Tips:
01 -
For a variation, try serving this sauce over roasted vegetables instead of pasta for a lower-carb option.
02 -
The sauce can be prepared in advance and refrigerated for up to 3 days.