This deliciously thick and creamy homemade red pepper alfredo pasta is surprisingly simple to make.
I make a variation of this creamy pasta dish at least once a month.
The sauce is a wonderful addition to everything – pasta, vegetables, garlic bread, or even served in a bowl as a rich and creamy soup.
It’s also great over spaghetti squash if you want to save calories – See: How To Cook Spaghetti Squash.
No oil
No dairy
Just 8 ingredients
This magically thick alfredo also has NO HEAVY CREAM.
Instead, the richness comes from heart-healthy cashews, one of my favorite versatile plant-based ingredients.
They can be used in both sweet and savory recipes to produce incredible creaminess even without any heavy cream or dairy.
*If you prefer a nut-free pasta recipe, be sure to check out my Creamy Spinach Tomato Pasta, or also this Cauliflower Mac And Cheese.
This sauce comes together really easily.
Just throw the ingredients into a blender and process until smooth.
You can heat the sauce while making your pasta, so everything can be done and ready to eat at the same time.
Also Try These Buffalo Cauliflower Wings – 6 Ingredients
Italian that I am, pasta is one of my favorite foods.
When I first became a vegan at the young age of 14, my Italian grandmother panicked and told me I was crazy.
Then she thought about it for a minute and asked…
“Can you still eat pasta?”
When I assured her that, yes, I could definitely still eat pasta as a vegan, she let out a giant sigh of relief and said, “Oh, in that case, no problem!”
Creamy Red Pepper Alfredo Pasta
Ingredients
- 1 red bell pepper, raw or roasted
- 1/2 cup water
- 1/2 cup raw cashews or macadamias
- 1/4 cup nutritional yeast or Parmesan cheese, such as vegan parma
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp ground turmeric
- 1/8 tsp ground nutmeg, optional
- 10 oz pasta or spaghetti squash or vegetables
- optional grilled or roasted veggies, beans, etc.
Instructions
- Place the nuts in a cereal bowl, cover with water, and let sit 6-8 hours. Drain fully, and pat dry. Blend all ingredients (including 1/2 cup water) except pasta and optional veggies in a food processor or high-powered blender until completely smooth. Heat sauce in a pot until desired temperature is reached while cooking pasta in salted water according to package directions in a separate pot. Drain pasta fully, but do not rinse. Pour the sauce over the pasta, season with salt and pepper as desired, and stir in cooked vegetables, beans, or other add-ins if desired. *If you increase the water to 1 cup, the sauce also makes a really nice and creamy soup. View Nutrition Facts
Notes
Have you made this recipe?
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Danielle says
I know this is off-topic but I’m not sure the best way to reach you. My mom is making me the Pink Princess Cake from your cookbook for my birthday party this weekend 🙂 but we want to make mini cupcakes instead. Or possibly regular cupcakes. Have you ever made cupcakes with this recipe? Do you have any tips on cooking time for either mini or regular cupcakes? Thank you so much!
Julie Dove says
You will have to experiment, but thekitchn says Most cupcake recipes take around 20 minutes to bake. Not sure about mini cupcakes, but they would take an even shorter time, so keep an eye on them! And be sure to report back if you experiment 🙂
Donna says
I just made those last week as mini cupcakes!!! I think I cooked for 10 or 13 minutes. I would do 10, then check with a toothpick, if it comes out clean, they are done. PS they are soooo yummy and moist!
Linda @ the Fitty says
Would pecans work just as fine?
Julie Dove says
Not sure it would be as creamy. But be sure to report back if you experiment!
Sylvie says
Pecans don’t break down or taste the same as cashews.
Stephanie says
Oh my gosh, I can’t wait to try this. My daughter is allergic to tomatoes, but loves pasta. So I am always looking for things she can have other than pesto 🙂
Judy says
I have found that adding riced or blended beets will give pasta dishes that red color we’re used to with tomato sauces. With spices, you can’t tell the difference.
Sarah | Well and Full says
I love the combination of red pepper and cashews… I use a similar recipe to make queso! It’s so good!! 😀
Sara @ Last Night's Feast says
Yum! This looks delish
Nicole says
How many calories is it on its own without the pasta? Thanks!
Julie Dove says
Just subtract the calories in 10oz pasta divided by 5 🙂
Bianca Phillips says
YUM! This sounds so simple and delicious. Cashew cream-based sauces are THE BEST.
Merry says
What could you use as an alternative to peppers? I’m really not fond of them XD
Julie Dove says
You could probably just leave them out for a basic alfredo sauce. Or maybe try tomatoes or even steamed carrots? If you experiment, be sure to report back!
Gustavo Woltmann says
Hmm, look so delicious, aside from that this recipe looks so perfect for my family I know they will like it too. I will add some experimental healthy ingredients in this recipe. Thank’s for sharing this. 🙂
Amanda - Create N Plate says
This looks amazing and I can’t wait to give it a try!
Jenni says
I just made this recipe for dinner and ate way too much because it was so delicious! So easy to make and really incredible flavor…loved it! I added some mushrooms, garlic salt and pepper. Thanks so much for the great recipe, it will be one of my favorite go tos for the future! ?
kaci cheeseman says
This may seem silly, but is the 1/2 cup cashews 4 oz/112g or 2oz/56g? Packaging lists 1/4 cup as one ounce, but I wasn’t sure if you meant 1/2 cup by volume or weight. Thank you!
Erin says
Also curious to the answer to your inquiry! I’m assuming she’s done it by volume. Hoping Katie replies!
Dr. T says
Consider using Silk unsweetened cashew milk, instead. It’s pre-prepared and would cut the prep time considerably.
Debbie says
have you tried it with the Silk cashew milk ? is it good
bitesforfoodies says
What an interesting recipe…I had no idea that cashews would be in there! I make a similar pasta dish but I actually add roasted red pepper dip. I can seehow cashews would make it extra creamy! I think I’ll add them the next time I make it.
http://www.bitesforfoodies.com/recipes/roasted-red-pepper-dip/
Amy says
Have you ever tried storing the sauce for a few days? Just wondering if it’d keep well?
Katie says
Cashews are soaking right now. Can’t wait to try this!
My 1.5 year old is the pickiest of all picky eaters, so your recipes have been a God sent, because I get to sneak all kinds of good stuff into him.
Greetings from Germany 🙂
Katie says
I wanted to report back on the outcome. It was absolutely delicious and will surely become one of my go-to recipes. Instead of regular red peppers, I roasted mine (400F for 40min, flip half way through). So creamy, and oh so good!
Pam says
Should you roast the pepper first? Our use it raw?
Chocolate Covered Katie says
I used raw, but a commenter tried roasted and said it was great 🙂
Agness of Run Agness Run says
Thanks Katie for the recipe! Can’t wait to prepare it!
Amanda says
Made this for dinner tonight and it was delicious. Everyone enjoyed it.
Sara says
Is there a faster way for the cashews! Wanted to make this tonight but didn’t read through the entire recipe early enough!
Jo Malik says
YES! You can grind the raw cashews in a spice mill (not previously used for coffee) until they are a fine powder, then add to the rest of the ingredients as usual. https://theveganword.com/cashew-hack-never-waste-time-soaking-your-cashews-again/
Amy says
You can also cut the soaking time from six hours down to one if you use boiling water to soak the cashews; you don’t need to boil the cashews themselves, just put them in a heat-safe bowl, put on a tea kettle, and pour the water over the nuts when it starts boiling.
Dr. T says
Sara, Consider using Silk unsweetened cashew milk, instead. It’s pre-prepared and would cut the prep time considerably.
Jackie says
How much of the cashew milk would you use in this recipe? I have cashew milf nut no cashews so thought I would use it but no idea how much! Thanks
Jason Sanford says
I don’t know that it would work. Cashewmilk has much less fat and would therefore be much less rich and creamy. But if you try it, be sure to report back with results!
Christine Mattern says
The whole cashews are used as a thickening agent. Cashew milk is way too thin to make this a creamy sauce. 🙂
Donna Remmington says
Tried this recipe tonight but used cream cheeses instead of cashew nuts. I am not a vegetarian but follow your blog as a coeliac with a sweet tooth! Had it with thick rice noodles plus a few large prawns. Lovely??
Kelly says
How much cream cheese did you use, Donna? That sounds really good too. I have some spaghetti squash to use up and was looking for a good sauce recipe.
Dorothy says
Hi Katie,
These treats look so tantilizing, especially the Red Pepper Alfredo dish and the Cocoanut Chocolate Brownies.
I will definitely enjoy and share with family & friends.
Thank you!!
Jennifer says
I loved this sauce too when I made it for the first time. I used roasted red peppers from my pantry because I didn’t have fresh. It was great!!!
I didn’t notice if anyone has tried making a bigger batch and freezing it.
Candice says
I’ve been wondering the same re freezing. I did reach out to Katie on Twitter and received no response. I’m going to make a batch tomorrow to test it out. I’ll be sure to come back and let you know how it went.
Erin says
This turned out so well, Katie! I threw in a couple of cups of chopped kale with the pasta for the last few minutes of cooking time. It was delicious and easy. Thanks for the recipe!
Pie says
Does this taste nutty?
Melanie says
Do you know if this recipe freezes well?
Jason Sanford says
The sauce might. Be sure to report back if you try it!
Barbara Binstock says
Can you use almond meal instead of nut powders?
Rachel says
This is just simply amazing. So pleased with the results of this dish!!
Debbie says
Looks delicious! Do you put the red pepper in raw? Thank you
Jason Sanford says
You do, and it’s great that way. However, some readers say they have also roasted it first and it’s really great like that too!
Deborah says
This is very similar to a recipe I used to make a cream to pour over leaves of kale and then put it in the dehydrator for kale chips. It’s delicious.
Jason Sanford says
That sounds really interesting and delicious!
Becky says
I made this last night!! So good and “hit the spot”.
Heather says
This sounds amazing. I’m going to try subbing sunflower seeds in place of the nuts, due to severe allergies. I’m also wondering if white beans would do the trick.
Patti says
This was delish!! Next time will make it with spaghetti squash because I ended up eating way too much pasta! Made it in my vitamix and it came out perfectly.
Patti says
I forgot to mention that I used roasted red peppers and minced garlic in place of the other spices.
Chloe Tomalak says
I always thought pasta was made with eggs ? What brand is your vegan pasta?
Jason Sanford says
Most pasta is vegan. Just read the labels at the grocery store 😉
MELISSA says
I bought everything to make these but I couldn’t find raw cashews so I bought roasted. I’ve never cooked with cashews before.. would I still soak them.. will it even taste right to use them?
Thanks so much! Hoping to make this tomorrow.
Matilda says
Katie, This creamy red pepper Alfredo is outstanding. And it is pretty as a picture. Just a little bit of Heaven here on earth. Thank You for the recipe. Matilda
Laura D says
Just finished eating this red pepper cashew alfredo for dinner and this is the best non-traditional sauce I have ever eaten, hands down! I doubled the recipe and added garlic. I used 1 raw red pepper and 1 roasted from a jar because I didn’t want to make a trip to the store and didn’t have enough of either to use solely. I think it was a good choice but I would suggest cutting back on the salt if you do use peppers from the jar. I added shredded chicken to the dish and I have to say that I regret it because the sauce is such a star on its own. Next time I won’t make that mistake. My husband, who was entirely skeptical while I was prepping, said he would like for this dish to be added to our list of staple meals! Can’t wait to share with some family members who are lactose intolerant. Thanks so much. I haven’t been this excited about a recipe in quite awhile!
Ada says
I just bought roasted cashews. Can I use those?
Jason Sanford says
We haven’t tried so can’t vouch for the taste, but be sure to report back if you try! It sounds like it might be really good!
Jason
Erin says
Made this tonight and the flavor is sooo good but mine turned out grainy and not that creamy. What did I do wrong?! I’ll definifely make again but hoping I can get a creamier sauce. Any suggestions?
Jason Sanford says
Hmmm maybe soak the nuts longer? What food processor or blender did you use?
Erin says
I used a Kitchenaid food processor. I soaked the nuts for about 10 hours, but maybe I should try a blender instead of a food processor? Or maybe I need to keep it in the processor longer?!
Jason Sanford says
Hmmm I’ve used a food processor before and it’s always worked. A Vitamix would be the best for smoothness of course, but I don’t have one and haven’t had an issue with my food processor not making it smooth. Sorry I couldn’t be more helpful!
Courtney says
This recipe is great! I will be making this often. I really enjoyed it.
Mame says
Katie,
I made this tonight and my husband’s comment was that it was OUTSTANDING! That’s a real rave from him! I loved it and recommend it to all vegans, too! Thanks for such a great recipe.
Carrie says
Amazing recipe! I just made this using the roasted red bell pepper option and added just a couple dashes of garlic powder, and it’s phenomenal. Thank you so much for making this recipe!
Christie says
Would this work with chickpeas instead of cashews?
Susan says
I just made this, it is absolutely delicious.
Thank you for a fabulous recipe.
Susan says
Fabulous recipe. Just made it. Thank you
Stacy says
Just made this, super quick and easy but a little blah. I added red pepper flakes and that helped. It’s a great base sauce and we can all add our own personal favorites! Next time I’m going to roast the red pepper instead of raw, add garlic and maybe mushrooms. Thank you for sharing!
Ashley Hoober says
Katie!! Youve rally outdone outdone yourself with these wonderful comfort food recipes. You are a truly wonderful woman and chef!
Bella Marin says
Outstanding recipe. I brought it to a vegan potluck and people loved it
Ali says
Could this be frozen?
Jason Sanford says
Not sure, but if you try then definitely be sure to report back!
Jason
Stacey says
Thanks for the lovely recipe. I’ve just made the sauce and it tastes wonderful. Could you suggest some vegetables that would work well with the sauce. Thanks
Jason Sanford says
Broccoli, cauliflower, roasted sweet potatoes, brussels sprouts…! 🙂
Shawn says
Hi! Is there a nut alternative. I would love to try this but I’m allergic to nuts. Is there a way to make the sauce with out the cashews but still be dairy free ?
Felicia says
You can sub in sunflower seeds for cashews in most recipes like this. I have not personally tried it, however.
Selene Strong says
Wow, great post! Vegan pasta is an amazing, healthy recipe. This sounds delicious, definitely a great post workout meal. Thanks for posting!
Juliana says
Yum! I know I can always count on your blog for great vegan sauces. This stuff is addictive and goes great with roasted broccoli. Thanks Katie!
juliana says
forgot the photo
Jason Sanford says
That looks so delicious!
Kim says
Holy Moly, this was good! Thanks for the recipe!
Stephanie says
Thank you for this! I have one child who is vegetarian, one who is allergic to tomatoes, and one who can’t tolerate gluten or dairy. So I served this over gluten free pasta and everyone could eat it! It was really good. Putting this in a regular rotation.