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!”
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
Have you made this recipe?
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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!