Creamy Red Pepper Alfredo Pasta
Indulge in a vibrant, dairy-free twist on a classic with this Creamy Red Pepper Alfredo Pasta. This delightful dish combines the natural sweetness of red bell peppers with the rich, velvety texture of cashew or macadamia nut cream, creating an Alfredo-style sauce that's both deeply flavorful and wonderfully satisfying. It's a surprisingly simple yet elegant meal that caters to various dietary preferences without sacrificing an ounce of its luxurious appeal.
Prep Time
8 hours (includes passive soaking time for nuts) plus 15 minutes active preparation
Cook Time
15-20 minutes
Total Time
Approximately 8 hours 35 minutes (mostly passive)
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves a luxurious, velvety texture without any dairy products.
- Packed with vibrant flavor from roasted or raw red bell peppers.
- Customizable with your favorite pasta, vegetables, or proteins.
- A comforting and satisfying meal that's surprisingly light.
- Ideal for those seeking a plant-based or dairy-free alternative to traditional Alfredo.
Ingredients
- 1 medium red bell pepper (approximately 150-200g), raw or roasted
- 120 ml (1/2 cup) water
- 70-80g (1/2 cup) raw cashews or macadamia nuts, soaked and drained
- 20-30g (1/4 cup) nutritional yeast or grated Parmesan cheese
- 5g (1 teaspoon) fine sea salt, plus more to taste
- 10g (2 teaspoons) onion powder
- 2.5g (1/2 teaspoon) ground turmeric
- 0.6g (1/8 teaspoon) ground nutmeg (optional)
- 280g (10 ounces) pasta of choice (e.g., fettuccine, linguine) or alternative like spaghetti squash or mixed vegetables
- Optional: 150-200g (1-1.5 cups) grilled or roasted vegetables (e.g., broccoli, zucchini), cooked beans, or plant-based protein for added substance
Instructions
- Prepare the nuts for blending. Place the raw cashews or macadamia nuts in a cereal bowl and cover them completely with fresh water. Allow them to soak at room temperature for a minimum of 6 to 8 hours. This crucial step softens the nuts, ensuring a super smooth and creamy sauce. Once soaked, drain the nuts thoroughly and pat them dry with a clean kitchen towel.
- While the nuts are soaking, or just before you're ready to cook, decide on your bell pepper. If using raw, simply core and chop it roughly. If you prefer a deeper, smoky flavor, you can roast the bell pepper beforehand until softened and slightly charred, then peel and deseed it. Also, prepare any optional grilled or roasted vegetables, beans, or proteins you plan to add to the pasta later.
- Begin preparing your pasta. In a large pot, bring generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it is al dente. While the pasta cooks, blend the sauce. In a high-speed blender or food processor, combine the prepared red bell pepper, the drained and dried soaked nuts, 120 ml (1/2 cup) fresh water, nutritional yeast (or Parmesan), 5g (1 teaspoon) salt, onion powder, ground turmeric, and optional ground nutmeg. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain. The sauce should have a beautiful, uniform consistency.
- Once the pasta is cooked, drain it fully, reserving about 120 ml (1/2 cup) of the starchy pasta water before discarding the rest; do not rinse the pasta. Transfer the blended red pepper Alfredo sauce to a saucepan and gently heat it over medium-low heat until it reaches your desired temperature, stirring occasionally. Pour the warm sauce over the drained pasta. Add any reserved pasta water if the sauce appears too thick. Gently toss to coat every strand evenly. Stir in your optional cooked vegetables, beans, or other add-ins. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired before serving immediately.
Tools You’ll Need
- High-speed blender or food processor
- Large pot for cooking pasta
- Saucepan for heating sauce
- Measuring cups and spoons
- Colander for draining pasta
- Cereal bowl for soaking nuts
Essential Success Tips
- Do not skip the nut soaking step; it is essential for achieving the silkiest, smoothest sauce texture.
- If your sauce is too thick, gradually add small amounts of the reserved starchy pasta water until it reaches your desired consistency.
- For an even richer, smoky flavor, lightly roast your red bell pepper before blending. This deepens its natural sweetness.
- Ensure your blender is powerful enough to achieve a completely smooth sauce. Any grittiness can detract from the creamy experience.
- Serve immediately after combining the sauce and pasta to enjoy the best texture and warmth.
Professional Cooking Secrets
- To elevate the depth of flavor, add a pinch of smoked paprika to the sauce blend. It complements the red pepper beautifully and adds a subtle savory note.
- For a touch of acidity and brightness that balances the creaminess, a squeeze of fresh lemon juice at the very end can transform the sauce.
- Consider a combination of cashews and macadamia nuts (e.g., half and half) for a nuanced flavor profile and even silkier mouthfeel.
Notes
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. It may thicken slightly, so you might need to thin it with a little water or plant-based milk when reheating.
- This sauce is incredibly versatile! Try it as a dip for vegetables, a spread for sandwiches, or even drizzled over roasted potatoes.
- For a gluten-free option, ensure you use gluten-free pasta or serve the sauce over spaghetti squash or zucchini noodles.
Frequently Asked Questions
Can I make this recipe nut-free?
While cashews or macadamia nuts are crucial for the creamy texture, you might be able to substitute soaked and blended sunflower seeds or cooked white beans, though the flavor and texture will differ.
Can I prepare the sauce in advance?
Yes, the sauce can be blended up to 2-3 days ahead of time and stored in an airtight container in the refrigerator. Reheat gently on the stove, thinning with a little water if needed, before tossing with freshly cooked pasta.
What kind of red bell pepper should I use?
You can use a raw red bell pepper for a fresh, slightly crisp flavor, or roast it for a deeper, sweeter, and slightly smoky profile. Roasting usually yields a more complex flavor.
Nutrition Facts (Per Serving)
Calories: 450, Protein: 15g, Fat: 25g, Carbs: 45g (per serving, estimated based on typical pasta and nuts, without optional additions)
Allergy Information
Contains tree nuts (cashews/macadamia). May contain dairy if using Parmesan cheese instead of nutritional yeast. This recipe is naturally gluten-free if using gluten-free pasta or vegetable alternatives.
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