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–+ servings
Creamy Red Pepper Alfredo Pasta

Creamy Red Pepper Alfredo Pasta That's Vegan and Easy!

A quick and delicious Creamy Red Pepper Alfredo Pasta recipe that is vegan, gluten-free, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian, vegan
Servings 4 servings
Calories 350 kcal

Equipment

  • High-speed blender
  • medium saucepan
  • large pot

Ingredients
  

For the Sauce

  • 1 cup Raw Cashews or Macadamia Nuts Soak for at least 6 hours
  • 1 large Red Bell Pepper Roasted for deeper flavors
  • 2 tablespoons Nutritional Yeast or Parmesan Cheese Use nutritional yeast for vegan option
  • 1 teaspoon Onion Powder Can substitute with sautéed shallots
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Salt Adjust to taste
  • ½ teaspoon Ground Nutmeg Optional
  • 1 to 1½ cups Water Adjust for desired thickness

For the Pasta or Vegetables

  • 10 oz Pasta or Vegetables Choose spaghetti, penne or spaghetti squash for a low-carb option

Optional Add-ins

  • Grilled or Roasted Veggies Zucchini or bell peppers recommended
  • Beans or Chickpeas Increase protein in your meal

Instructions
 

Step-by-Step Instructions

  • Soak the cashews in water for at least 6 hours, then drain and pat dry.
  • Slice the red bell pepper in half, discard seeds and stem, and cut into smaller pieces.
  • Blend soaked nuts, chopped red bell pepper, nutritional yeast, onion powder, turmeric, salt, and water in a high-speed blender until smooth.
  • Transfer the blended sauce to a medium saucepan and heat for about 5 minutes until simmering.
  • Cook your choice of pasta in salted water according to package instructions, usually 8-12 minutes.
  • Once pasta is cooked, drain and add it to the saucepan with the heated sauce, tossing gently to coat.
  • Taste and adjust the seasoning as necessary with black pepper or more salt.
  • Serve warm, garnished with fresh herbs or extra nutritional yeast.

Notes

Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The sauce can be frozen separately for up to 3 months.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 50mgIron: 2mg
Keyword Creamy Red Pepper Alfredo Pasta, easy recipe, Gluten-Free Pasta, healthy meal, Quick dinner, Vegan pasta
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