Description
A creamy and flavorful Red Pepper Alfredo Sauce made with roasted or raw red bell peppers and blended cashews or macadamia nuts for a rich, dairy-free alternative to traditional Alfredo. Perfectly paired with pasta, spaghetti squash, or vegetables, this sauce is easy to prepare and can be customized with your favorite add-ins like grilled veggies or beans.
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 them with water, and let soak for 6-8 hours to soften. After soaking, drain the nuts thoroughly and pat dry.
- Prepare 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 optional nutmeg. Blend until the mixture is completely smooth and creamy.
- Cook Pasta: In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions. Once cooked, drain the pasta fully but do not rinse it to retain starch for better sauce adherence.
- Heat Sauce: Transfer the blended sauce to a pot and heat over medium heat until it reaches your desired serving temperature, stirring occasionally to prevent sticking or burning.
- Combine and Serve: Pour the warm Alfredo sauce over the drained pasta. Stir in any optional cooked vegetables, beans, or other add-ins if desired. Adjust seasoning with additional salt and pepper to taste. Serve immediately while hot.
Notes
- Soaking the nuts softens them, allowing for a silky smooth sauce texture.
- Roasting the red bell pepper beforehand adds a smoky depth to the sauce but using raw peppers keeps it fresh and bright.
- This sauce is versatile and can be served with pasta, squash, or steamed vegetables for a low-carb option.
- To make it vegan, use nutritional yeast instead of Parmesan cheese.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
