This delicious & homemade red pepper alfredo pasta is surprisingly simple to make:
I make a variation of this creamy pasta dish at least once a month.
The sauce is a wonderful addition to everything – pasta, vegetables, garlic bread, or even served in a bowl as a rich and creamy soup.
It’s also great over spaghetti squash if you want to save calories – See: How To Cook Spaghetti Squash.
No oil
No dairy
Just 8 ingredients
Instead of heavy cream, the richness in this alfredo comes from the heart-healthy cashews, which are one of my favorite versatile plant-based ingredients to work with, as they can be used in both sweet and savory recipes to produce incredible creaminess without any heavy cream or dairy.
If you’d prefer a homemade creamy pasta recipe that is also nut-free, I have many of those too. Be sure to check out any of the recipes below:
This sauce comes together really easily.
Just throw the ingredients into a blender and process until smooth. You can heat the sauce while making your pasta, so everything can be done and ready to eat at the same time.
Italian that I am, pasta is one of my favorite foods.
When I first became a vegan at the young age of 14, my Italian grandmother panicked and told me I was crazy. Then she thought about it for a minute and asked…
“Can you still eat pasta?”
When I assured her that, yes, I could definitely still eat pasta as a vegan, she let out a giant sigh of relief and said, “Oh, in that case, no problem!”
Creamy Red Pepper Alfredo Pasta
Creamy Red Pepper Alfredo
Ingredients
- 1 red bell pepper
- 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.
Instructions
Place the nuts in a cereal bowl, cover with water, and let sit 6-8 hours. 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. Heat sauce in a pot until desired temperature is reached while cooking pasta in salted water according to package directions in a separate pot. 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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Raw Coconut Chocolate Brownie Bars
First Email Newsletter Exclusive Recipe:
Cheesy Rice & Broccoli
1 cup brown rice*
1 cup water
2 tsp buttery spread or olive oil
1/2 tsp salt
1/4 tsp garlic powder
2 cups frozen broccoli, chopped small – or more if desired
Either 1 cup Melty Vegan Mozzarella (from the Hello Breakfast Cookbook), OR 1 cup cheese-style shreds, OR 2/3 cup nutritional yeast
Milk of choice, as needed
pinch turmeric, optional for color
Season with salt, pepper, and nutritional yeast as desired
Bring the water to a boil in a small pot. Once boiling, add the salt, rice, and optional buttery spread. Cover, and reduce heat to low. Cook–covered–for 35 to 40 minutes, or until rice is fluffy. Stir in the broccoli, garlic powder, and cheese or nutritional yeast. Stir on low until the cheese melts and broccoli thaws completely. If too thick or dry, add milk of choice until creamy. Turn off the heat and season as desired. If reheating leftovers, add milk of choice to get it creamy again as you stir over medium heat on the stovetop.
*You can sub quinoa, white rice, or even barley if desired. White rice generally cooks more quickly than brown, and other grains have their own unique cooking procedures, so refer to their package directions for cooking time.
Find more healthy recipes like this Creamy Red Pepper Alfredo at Chocolate Covered Katie.
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