Name: Creamy Red Pepper Alfredo Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 6 h 25 min
Cuisine: Italian-inspired
Ingredients: 1 red bell pepper (raw or roasted); 1/2 cup water; 1/2 cup raw cashews (or macadamia nuts); 1/4 cup nutritional yeast (or Parmesan cheese); 1 tsp salt; 2 tsp onion powder; 1/2 tsp ground turmeric; 1/8 tsp ground nutmeg (optional); 10 oz pasta (or spaghetti squash or vegetables); Optional grilled or roasted veggies, beans, or other add-ins

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Introduction

This creamy red pepper Alfredo pasta is a delicious twist on the classic sauce, packed with vibrant flavor and a smooth, satisfying texture. Made with wholesome ingredients like cashews and red bell pepper, it’s perfect for a comforting meal that feels indulgent yet nutritious.

Two white plates hold servings of creamy orange pasta topped with bright green parsley leaves. Each plate has a silver fork resting on its edge. The plates are set on a dark brown wooden surface. In the background, there is a bunch of fresh green parsley and a white cloth with red stripes. The photo has a natural, simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red bell pepper (raw or roasted)
1/2 cup water
1/2 cup raw cashews (or macadamia nuts)
1/4 cup nutritional yeast (or Parmesan cheese)
1 tsp salt
2 tsp onion powder
1/2 tsp ground turmeric
1/8 tsp ground nutmeg (optional)
10 oz pasta (or spaghetti squash or vegetables)
Optional: grilled or roasted veggies, beans, or other add-ins

Instructions

Step 1: Place the cashews in a bowl, cover with water, and soak for 6 to 8 hours. Drain and pat them dry thoroughly.
Step 2: In a food processor or high-speed blender, combine the soaked cashews, red bell pepper, 1/2 cup water, nutritional yeast, salt, onion powder, turmeric, and nutmeg (if using). Blend until completely smooth.
Step 3: Cook the pasta in salted boiling water according to the package instructions. While the pasta cooks, gently heat the sauce in a pot until warmed through.
Step 4: Drain the pasta fully, but do not rinse. Toss the pasta with the warm sauce, seasoning with additional salt and pepper if needed.
Step 5: Stir in any optional grilled or roasted vegetables, beans, or other add-ins you like, then serve immediately.

Tips & Variations

Roasting the red bell pepper before blending deepens the flavor and adds a subtle smokiness.
Substitute macadamia nuts for cashews for a richer sauce.
Add fresh herbs like basil or parsley for a bright finish.
For a dairy version, Parmesan cheese works well instead of nutritional yeast.
Try serving over roasted spaghetti squash or steamed vegetables for a low-carb option.

Storage

Store any leftover sauce separately in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; simply reheat gently on the stove with a splash of water to loosen. Prepared pasta with sauce is best enjoyed fresh but can be refrigerated for up to 1 day. Reheat gently to avoid drying out.

How to Serve

A close-up of a black skillet filled with light orange creamy sauce covering many long, thin, flat noodles twisted and layered thickly across the pan. A silver fork is twirling some noodles in the right half of the skillet, showing the sauce's smooth texture coating the pasta. The skillet rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted red peppers instead of raw?

Yes, roasted red peppers add a sweeter, smoky flavor that enhances the sauce. Just peel and seed them before blending.

Do I have to soak the cashews overnight?

Soaking softens the nuts for a creamy texture and reduces blending time. If short on time, soak in hot water for 1-2 hours, though the texture may be less smooth.