Red Pepper Alfredo Sauce Recipe

Introduction

This creamy Red Pepper Alfredo Sauce offers a vibrant twist on the classic pasta favorite. Made with roasted red bell peppers and cashews, it’s a delicious and dairy-free option that’s both rich and flavorful.

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)
• 10 oz pasta (or spaghetti squash or vegetables)
• Optional: grilled or roasted veggies, beans, or other add-ins

Instructions

1. Step 1: Place the cashews in a bowl and cover with water. Let them soak for 6-8 hours, then drain and pat dry.
2. Step 2: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast, salt, onion powder, turmeric, and nutmeg (if using). Blend until completely smooth.
3. Step 3: Cook the pasta in salted boiling water according to package instructions. Drain well but do not rinse.
4. Step 4: Heat the sauce gently in a pot until warm. Pour the sauce over the cooked pasta and stir to combine.
5. Step 5: Add optional cooked vegetables, beans, or other desired add-ins. Season with extra salt and pepper to taste before serving.

Tips & Variations

• Roasting the red bell pepper before blending adds a smoky depth to the sauce.
• Use macadamia nuts instead of cashews for a richer, creamier texture.
• Try stirring in fresh herbs like basil or parsley for added freshness.
• For a lighter version, use spaghetti squash or steamed vegetables in place of pasta.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen if needed. The sauce can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted red peppers instead of raw?

Yes, roasting the red bell pepper adds a smoky flavor and softens it, making the sauce richer and more complex in taste.

What can I substitute for nutritional yeast?

Parmesan cheese is a great substitute if you are not avoiding dairy, providing a similar savory, cheesy flavor.

Red Pepper Alfredo Sauce Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This vibrant Red Pepper Alfredo Sauce offers a creamy, dairy-free twist on the classic Italian favorite. Made with roasted or raw red bell peppers, cashews, and nutritional yeast, it’s a rich, flavorful sauce perfect for tossing with pasta, spaghetti squash, or roasted veggies. The sauce combines wholesome ingredients to create a smooth, slightly nutty Alfredo that’s both satisfying and nutritious, ideal for those seeking a plant-based or lower-fat alternative.

• Author: Logan
• Prep Time: 8 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 30 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, or other add-ins

Instructions

1. Soak Nuts: Place the raw cashews or macadamia nuts in a bowl and cover them fully with water. Allow them to soak for 6 to 8 hours to soften, then drain completely and pat dry to prepare for blending.
2. Blend Sauce: In a food processor or high-speed blender, combine the soaked nuts, red bell pepper, 1/2 cup water, nutritional yeast or Parmesan cheese, salt, onion powder, turmeric, and optional nutmeg. Blend until the mixture is completely smooth and creamy.
3. Cook Pasta: Bring a separate pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta thoroughly without rinsing to preserve surface starch that helps the sauce adhere.
4. Heat Sauce: Pour the blended sauce into a pot and gently heat over medium-low heat until warmed through, stirring occasionally to prevent sticking.
5. Combine and Serve: Pour the warm Alfredo sauce over the drained pasta. Season further with salt and pepper if desired. Stir in any optional cooked vegetables, beans, or other favorite add-ins and serve immediately.

Notes

• Soaking nuts is essential for a smooth sauce and easier digestion.
• Roasting the red pepper adds a smoky depth of flavor but is optional.
• Nutritional yeast is a vegan alternative to Parmesan, offering a cheesy flavor without dairy.
• This sauce also works well with spaghetti squash or steamed vegetables for a low-carb option.
• Adjust seasoning to taste, considering saltiness and spice preferences.

Keywords: Red Pepper Alfredo Sauce, Dairy-Free Alfredo, Vegan Alfredo, Cashew Sauce, Plant-Based Pasta Sauce, Easy Alfredo Sauce