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Creamy Red Pepper Alfredo Pasta

Creamy Red Pepper Alfredo Pasta: A Quick Vegan Delight

This Creamy Red Pepper Alfredo Pasta is a vibrant, dairy-free option that transforms simple ingredients into a delightful quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 large Red Bell Pepper chopped
  • 1 cup Water for sauce consistency
  • 1 cup Raw Cashews soaked for 6-8 hours
  • 1/4 cup Nutritional Yeast adds cheesy flavor
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Salt adjust to taste
  • 1/4 teaspoon Ground Turmeric for color
  • 1/4 teaspoon Ground Nutmeg optional
For Serving
  • 10 oz Pasta or Vegetables of choice, like spaghetti or roasted veggies

Equipment

  • blender
  • medium saucepan
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Soak cashews in water for 6-8 hours, then drain and pat dry.
  2. Blend soaked cashews, chopped red bell pepper, water, nutritional yeast, onion powder, salt, turmeric, and nutmeg in a high-speed blender until smooth.
  3. Cook pasta in salted boiling water for 8-12 minutes until al dente; steam or sauté vegetables for 5-7 minutes until tender.
  4. Heat blended sauce in a medium saucepan over low-medium heat for 5 minutes.
  5. Combine cooked pasta and sauce, stirring gently to coat. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Soaking cashews longer creates a creamier texture. Use fresh ingredients for enhanced flavor.

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