Ingredients
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)
Pasta and Optional Add-ins
- 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 and cover them with water. Let them soak for 6-8 hours to soften, then drain completely 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), salt, onion powder, turmeric, and nutmeg (if using). Blend until the mixture is completely smooth and creamy.
- Cook Pasta: Cook the pasta in a separate pot of salted boiling water according to the package instructions until al dente. Drain the pasta thoroughly but do not rinse.
- Heat Sauce: Transfer the blended sauce to a pot and gently heat it over medium heat, stirring occasionally, until it reaches the desired serving temperature.
- Combine and Serve: Pour the warm red pepper Alfredo sauce over the drained pasta. Season with additional salt and pepper if desired, and stir in any optional cooked vegetables, beans, or other add-ins to suit your taste. Serve immediately.
Notes
- Soaking the nuts is essential to achieving a creamy texture in the sauce.
- Roasting the red bell pepper before blending can add a smoky depth of flavor.
- The sauce works well with traditional pasta, spaghetti squash, or steamed vegetables for a low-carb option.
- Nutritional yeast can be substituted with Parmesan cheese if not following a vegan diet.
- Add turmeric and nutmeg for subtle warmth and complexity.
- Prep Time: 10 minutes plus 6-8 hours soaking
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegan
