Description
A creamy and flavorful Red Pepper Alfredo Sauce made with either raw or roasted red bell peppers, blended with cashews or macadamia nuts for a rich, dairy-free texture. This versatile sauce combines nutritional yeast or Parmesan cheese with aromatic spices, perfect for tossing with pasta, spaghetti squash, or steamed vegetables for a delicious, wholesome meal.
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 Ingredients
- 10 oz pasta or spaghetti squash or vegetables
- Optional: grilled or roasted veggies, beans, or other add-ins
Instructions
- Soak Nuts: Place the cashews or macadamia nuts in a cereal bowl and cover them with water. Let them soak for 6-8 hours to soften, then drain fully and pat dry.
- 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, ground turmeric, and ground nutmeg if using. Blend until completely smooth and creamy.
- Cook Pasta: In a separate pot, bring salted water to a boil and cook the pasta according to the package directions until al dente. Drain fully but do not rinse to maintain sauce adherence.
- Heat Sauce: Pour the blended sauce into a pot and warm it over medium heat until it reaches your desired serving temperature, stirring occasionally to prevent sticking.
- Combine and Serve: Pour the warm sauce over the cooked pasta. Season with additional salt and black pepper to taste, then stir in any optional grilled or roasted vegetables, beans, or other desired add-ins. Serve immediately for best flavor and texture.
Notes
- Soaking nuts is essential for a smooth and creamy sauce texture.
- You can use raw or roasted red bell peppers depending on your flavor preference.
- Adjust the seasoning to your taste, especially salt and pepper.
- This sauce works well with gluten-free pasta or vegetable substitutes for a low-carb option.
- Use nutritional yeast for a vegan sauce, or Parmesan for a more traditional dairy flavor.
- The sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1/5 of recipe (approx. 1 cup sauce with pasta)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
