Creamy Red Pepper Alfredo Pasta

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Creamy Red Pepper Alfredo Pasta

Total Time: 10m
Yield: 5 servings


  • 1 red bell pepper, raw or roasted
  • 1/2 cup water
  • 1/2 cup raw cashews or macadamias
  • 1/4 cup nutritional yeast or Parmesan cheese, such as vegan parma (28g)
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp ground turmeric
  • 1/8 tsp ground nutmeg
  • 10 oz pasta, or spaghetti squash or vegetables
  • optional grilled or roasted veggies, beans, etc.


  1. Place the nuts in a cereal bowl, cover with water, and let sit 6-8 hours.
  2. Drain fully, and pat dry. Blend all ingredients (including 1/2 cup water) except pasta and optional veggies in a food processor or high-powered blender until completely smooth.
  3. Heat sauce in a pot until desired temperature is reached while cooking pasta in salted water according to package directions in a separate pot.
  4. Drain pasta fully, but do not rinse. Pour the sauce over the pasta, season with salt and pepper as desired, and stir in cooked vegetables, beans, or other add-ins if desired.

*If you increase the water to 1 cup, the sauce also makes a really nice and creamy soup.

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