Description
This creamy and flavorful Red Pepper Alfredo Sauce is a dairy-free alternative perfect for pasta lovers seeking a rich, plant-based sauce. Made from roasted red bell peppers, soaked raw nuts, nutritional yeast, and warm spices, it blends into a smooth, velvety texture that pairs wonderfully with pasta, spaghetti squash, or roasted vegetables. Ideal for quick weeknight meals, this sauce offers a nutritious, vegan-friendly option that is both satisfying and delicious.
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, etc.
Instructions
- Soak the Nuts: Place the raw cashews or macadamia nuts in a cereal bowl and cover them completely with water. Let them soak for 6-8 hours to soften, then drain thoroughly and pat dry to prepare for blending.
- 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 optional nutmeg. Blend until the mixture becomes completely smooth and creamy.
- Cook the Pasta: While heating the sauce, cook your chosen pasta in a pot of salted boiling water according to the package instructions, ensuring it is al dente. Drain well but do not rinse to maintain the sauce’s adherence.
- Heat the Sauce: Pour the blended sauce into a pot and warm it gently over medium heat until it reaches your desired serving temperature. Stir occasionally to avoid sticking or scorching.
- Combine and Serve: Pour the warm red pepper Alfredo sauce over the drained pasta or spaghetti squash. Season with extra salt and pepper to taste, then stir in any optional grilled or roasted vegetables, beans, or other preferred add-ins for extra flavor and texture.
Notes
- Soaking nuts is essential for a creamy texture; if short on time, soak in hot water for 1-2 hours.
- Roasting the red bell pepper enhances the smoky flavor, but raw works for a fresher taste.
- Use nutritional yeast to keep the recipe vegan, or Parmesan cheese for a richer, non-vegan option.
- Adjust spices like turmeric and nutmeg according to your flavor preference.
- This sauce can also serve as a dip or drizzle over roasted vegetables.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/5 of recipe with pasta (approx. 1 cup sauce and 2 oz pasta)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
