This Vegan Red Pepper Alfredo Pasta Recipe offers a creamy and flavorful alternative to traditional Alfredo sauce. Made with roasted red peppers, cashews, and nutritional yeast, it provides a rich taste without any dairy.
This vegan recipe is perfect for a quick weeknight dinner and can be easily customized with your favorite vegetables or pasta shapes.
Delicious Vegan Alfredo Pasta
This dish features a smooth and creamy sauce made from blended roasted red peppers and cashews, creating a satisfying and healthy meal. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 8 ounces pasta of your choice
- 1 cup roasted red peppers (jarred or homemade)
- 1/2 cup raw cashews (soaked for 2-4 hours and drained)
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a blender, combine the roasted red peppers, soaked cashews, vegetable broth, nutritional yeast, olive oil, garlic, onion powder, salt, and black pepper. Blend until smooth and creamy.
- Heat the Sauce: In a large skillet over medium heat, pour the blended sauce and cook for 5-7 minutes, stirring occasionally until heated through.
- Combine: Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
- Serve: Plate the pasta and garnish with fresh basil or parsley, if desired. Enjoy your Vegan Red Pepper Alfredo Pasta!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
