Creamy Red Pepper Alfredo Pasta

This deliciously thick and creamy vegetarian red pepper Alfredo recipe is surprisingly simple to make!

Red pepper Alfredo sauce recipe

We cook a variation of this creamy pasta dish at least once a month.

The homemade red pepper sauce is a wonderful addition to pretty much everything, including penne, fettuccine, spaghetti, linguine, roasted vegetables, garlic bread, or served in a bowl as a thick and comforting soup.

It is also great over spaghetti squash if you want to save calories.

The quick and easy dinner recipe calls for just eight ingredients, and it can be oil free, egg free, gluten free, keto, paleo, Whole30, sugar free, low carb, and vegan.

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Healthy dairy free pasta sauce

This magically thick Alfredo sauce requires no heavy cream.

Instead, the richness comes from heart healthy cashews, one of my favorite versatile plant based ingredients.

Cashews or macadamia nuts can be used in both sweet and savory recipes to produce incredible creaminess even without any heavy cream or dairy.

The nondairy and vegan sauce comes together really easily.

Just throw your ingredients into a blender and process until smooth.

You can heat the sauce while boiling the pasta or veggie noodles, so everything is ready to eat at the same time.

Prefer a nut free pasta recipe? Try Lemon Pasta or Vegan Alfredo Sauce

Vegetarian red pepper Alfredo recipe video

Above – watch the step by step recipe video

Roasted red pepper Alfredo ingredients

To make the recipe, you need one pepper, onion powder, ground turmeric, nutritional yeast or Parmesan cheese, salt, water, cashews, and an optional pinch of nutmeg.

The Alfredo is equally tasty with a roasted or raw bell pepper. And feel free to swap red for a yellow or orange pepper instead.

We like to use unsalted raw cashews. For a low carb option, macadamia nuts are a great choice. If you can only find roasted salted nuts, decrease the salt in the recipe.

The onion powder adds depth of flavor and should not be omitted. However you may replace it with one or two sautéed shallots or half a cup of diced roasted onion.

For a vegan red pepper sauce, use nutritional yeast or vegan Parmesan.

The sauce needs no eggs, butter, coconut milk, goat cheese, or heavy cream. It therefore is naturally cholesterol free and low in saturated fat.

Use leftover peppers in this Vegan Ramen Recipe

How to make red pepper pasta

If you have extra time, start by soaking the nuts in a bowl of water for at least an hour. drain and pat fully dry. While this step is not required, it will yield the creamiest texture.

Slice the bell pepper, and discard the stem and seeds.

Add all ingredients to a high speed blender. Process until thick and completely smooth.

*If you do not own a high speed blender like a Vitamix, omit the nuts and use half a cup of raw or roasted cashew butter instead. Process the red pepper and water first, then blend with all remaining ingredients in any blender or food processor.

Taste the sauce, then add more salt, black pepper, or other seasonings if you wish.

The red pepper sauce will look somewhat thin, but it thickens considerably when refrigerated or heated on the stove top.

The recipe was adapted from my Cashew Alfredo Sauce

Serving suggestions

This recipe makes enough sauce to cover ten ounces of pasta or vegetables.

Just before plating, try stirring in steamed broccoli, spinach, roasted mushrooms, zucchini, or sundried tomatoes.

Or add a protein source such as cooked chickpeas, baked tofu, green peas, or vegetarian Italian sausage or chicken.

Serve the Alfredo for dinner with a side of garlic toast or Kale Chips.

Store leftovers in a covered container in the refrigerator for up to a week. Reheat in a pot on the stove or in the microwave.

We do not recommend freezing this sauce because the texture after thawing will be more watery than creamy.

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