Description
A creamy and flavorful Red Pepper Alfredo Sauce made with roasted or raw red bell pepper, blended with cashews or macadamia nuts for richness, and enhanced with nutritional yeast or Parmesan cheese. This versatile sauce is perfect for pasta, spaghetti squash, or vegetables, offering a dairy-free and nutrient-packed alternative to traditional Alfredo sauce.
Ingredients
Scale
Sauce 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)
Main Dish
- 10 oz pasta or spaghetti squash or vegetables
- Optional grilled or roasted veggies, beans, etc.
Instructions
- Soak Nuts: Place the raw cashews or macadamia nuts in a cereal bowl, cover with water, and let them soak for 6-8 hours to soften. After soaking, drain the nuts fully and pat them dry with a paper towel.
- Blend 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 ground nutmeg if using. Blend until the mixture is completely smooth and creamy.
- Cook Pasta: While heating the sauce, cook your choice of pasta in a large pot of salted boiling water according to the package directions until al dente. If using spaghetti squash or vegetables, prepare accordingly by roasting or steaming as preferred.
- Heat Sauce: Transfer the blended sauce to a pot and heat gently over medium-low heat until warmed through, stirring occasionally to prevent sticking or burning.
- Combine and Serve: Drain the cooked pasta fully without rinsing to preserve the starch that helps sauce adherence. Pour the warm red pepper Alfredo sauce over the pasta, gently toss to coat evenly. Add optional grilled or roasted vegetables, beans, or other add-ins as desired. Season with additional salt and black pepper to taste before serving.
Notes
- Soaking nuts softens them for a smoother sauce texture.
- Roasted red bell peppers add a smoky depth of flavor; raw peppers offer a fresher taste.
- Use nutritional yeast for a vegan version; Parmesan cheese adds traditional richness if not avoiding dairy.
- The sauce can be warmed gently on stovetop or in microwave if preferred.
- Do not rinse cooked pasta to maintain sauce adherence.
- Can be served with various pasta types, spaghetti squash, or steamed/roasted vegetables.
Nutrition
- Serving Size: 1/5 of recipe (about 1 cup sauce with pasta)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
