Creamy Red Pepper Alfredo Pasta Recipe

Introduction

This creamy red pepper Alfredo pasta offers a delicious twist on the classic sauce, using vibrant roasted red peppers and a nut-based blend for a rich, dairy-free option. It’s a simple, flavorful dish that’s perfect for a comforting weeknight dinner.

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, etc.

Instructions

1. Step 1: Place the nuts in a cereal bowl, cover with water, and let soak for 6 to 8 hours. After soaking, drain thoroughly and pat dry.
2. Step 2: Combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast or Parmesan, salt, onion powder, turmeric, and nutmeg (if using) in a food processor or high-speed blender. Blend until completely smooth.
3. Step 3: Cook the pasta in salted boiling water according to package directions. Meanwhile, heat the blended sauce gently in a pot until warmed through.
4. Step 4: Drain the pasta well, but do not rinse. Pour the warm sauce over the pasta and toss to coat evenly.
5. Step 5: Stir in any optional grilled or roasted vegetables, beans, or other add-ins as desired. Adjust seasoning with salt and pepper if needed, then serve immediately.

Tips & Variations

• For a smoky flavor, use roasted red peppers instead of raw.
• Try substituting macadamia nuts for cashews for a slightly different texture and taste.
• Add fresh herbs like basil or parsley for extra freshness.
• To make this recipe vegan, use nutritional yeast and avoid Parmesan.
• Serve over spiralized vegetables or spaghetti squash for a lower-carb alternative.

Storage

Store leftover sauce separately in an airtight container in the refrigerator for up to 3 days. Pasta with sauce is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred roasted red peppers?

Yes, jarred roasted red peppers work well and save time. Just drain them well before blending with the other ingredients.

Do I have to soak the nuts overnight?

Soaking the nuts softens them for a smoother sauce texture, but if you’re short on time, soaking for at least 1 hour in hot water can help soften them sufficiently.

Creamy Red Pepper Alfredo Pasta Recipe

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4.5 from 59 reviews

This Creamy Red Pepper Alfredo Pasta is a luscious, dairy-free twist on a classic Italian favorite. Featuring a vibrant red bell pepper and a nut-based creamy sauce, this recipe offers a rich and flavorful meal that’s both comforting and nutritious. The sauce is blended to perfection and combined with perfectly cooked pasta, making it ideal for a quick weeknight dinner or a delightful weekend treat. Optional grilled or roasted veggies and beans add extra texture and protein, customizing the dish to your liking.

• Author: Isla
• 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: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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For the Alfredo Sauce

• 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)

For the Pasta

• 10 oz pasta or spaghetti squash or vegetables
• Optional grilled or roasted veggies, beans, etc.

Instructions

1. Soak the nuts: Place the raw cashews or macadamia nuts in a cereal bowl and cover them with water. Let them soak for 6-8 hours to soften, then drain fully and pat dry with a towel to prepare for blending.
2. Prepare the sauce: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast or Parmesan cheese, salt, onion powder, ground turmeric, and nutmeg. Blend until the mixture is completely smooth and creamy, creating a luscious Alfredo sauce.
3. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain the pasta completely without rinsing to preserve the sauce adherence.
4. Heat the sauce: Pour the blended sauce into a pot and gently heat it over medium-low heat, stirring frequently, until it reaches your desired serving temperature. Be careful not to scorch the sauce.
5. Combine and serve: Pour the warmed sauce over the drained pasta and stir to coat evenly. Season with additional salt and pepper if needed. Mix in any optional grilled or roasted vegetables, beans, or other add-ins to enhance the dish. Serve immediately while hot.

Notes

• Soaking nuts overnight is essential for a smooth sauce texture.
• You can roast the red bell pepper beforehand for a smoky flavor.
• Adjust seasoning to taste, especially salt and pepper.
• For a vegan version, use nutritional yeast instead of Parmesan cheese.
• Leftover sauce can be refrigerated up to 3 days and reheated gently.

Keywords: Creamy Red Pepper Alfredo, dairy-free Alfredo sauce, vegan pasta sauce, cashew Alfredo, healthy pasta recipes, plant-based pasta sauce