Creamy Roasted Red Pepper Alfredo
Creamy, roasted red pepper alfredo, combining the lovely sweetness of roasted red peppers with the nutty cheesiness of nutritional yeast and cashews. This dairy free version is light and silky, but you won't miss any of the flavors from traditional alfredo.
Servings 4 people
Ingredients
- 3/4 cup cashews soaked
- 1 red bell pepper
- 1/4 cup almond milk
- 1/4 cup water
- 1 Tbs lemon juice
- 2 Tbs nutritional yeast
- 1 tsp red pepper flakes
- 1 shallot chopped
- 2 cloves garlic minced
- 1/4 tsp salt
- pepper
- 1.5 Tbs olive oil
- 8 ounces spaghetti
- optional: chopped basil to garnish
Instructions
- Preheat your oven to 400. Roast your red pepper for 25 minutes or slightly charred looking, flipping halfway through. Once done, wrap in foil and let sit for 15 minutes. Peel skin away. Alternatively, you can use a jarred roasted red pepper.
- Cook spaghetti according to package. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Once hot, add the chopped shallots and garlic. Cook about 3 to 5 minutes, until soft and lightly browned. Add red chili flakes, salt and pepper, then sauté until fragrant, about 30 seconds. Remove from heat.
- Drain the soaked cashews and add to blender or food processor. Add shallot and garlic mixture, roasted red pepper, salt, pepper, water, lemon juice, nutritional yeast, and almond milk. Blend until completely smooth.
- Transfer the sauce from the blender to the skillet you used to cook the garlic and shallots. Turn the heat on low, and stir constantly until heated through. Remove from heat.
- To serve, portion your pasta into bowls and then coat with pasta sauce. Top with basil garnish and enjoy!