Creamy Red Pepper Alfredo Pasta
This vibrant, velvety pasta dish features a sweet red pepper base for a modern and colorful twist on a classic comfort meal.
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 teaspoon Salt
- 2 teaspoons Onion powder
- 1/2 teaspoon Ground turmeric
- 1/8 teaspoon Ground nutmeg optional
- 10 oz Pasta or spaghetti squash or vegetables
- Optional: Grilled or roasted veggies beans, or protein of choice
Instructions
- Place the nuts in a bowl, cover with water, and let them soak for 6 to 8 hours. Once ready, drain them fully and pat them dry. Add the soaked nuts, red bell pepper, water, nutritional yeast or cheese, and all seasonings into a high-speed blender or food processor. Blend the mixture until it is completely smooth and creamy.
- While the sauce is ready, cook your pasta in a pot of salted water according to the package directions. In a separate saucepan, heat the blended red pepper sauce over medium-low heat until it reaches your desired temperature, stirring occasionally to keep it smooth.
- Drain the cooked pasta thoroughly without rinsing it. Pour the warm red pepper Alfredo sauce over the pasta and toss well to combine. If you are using additional vegetables or proteins, stir them in at this time. Season with extra salt or black pepper if desired and serve immediately.
Notes
• For the best texture, ensure the nuts are soaked long enough to blend smoothly.
• If you do not have a high-speed blender, use 1/2 cup of smooth cashew butter instead of whole nuts to avoid a grainy sauce.
• The sauce will thicken naturally as it sits or heats up; you can add a small splash of water to reach your preferred consistency.
• Leftovers can be kept in an airtight container in the refrigerator for up to one week.
• If you do not have a high-speed blender, use 1/2 cup of smooth cashew butter instead of whole nuts to avoid a grainy sauce.
• The sauce will thicken naturally as it sits or heats up; you can add a small splash of water to reach your preferred consistency.
• Leftovers can be kept in an airtight container in the refrigerator for up to one week.