This roasted red pepper alfredo is completely dairy-free (no cheese, no cream), but is perfectly creamy, decadent, and delish. It's perfect over quinoa spaghetti, zoodles, spaghetti squash, or regular pasta.. ie. everything!
I have been super into sauces lately.
Maybe it's because I have my own Blendtec and it makes everything perfectly creamy.
Maybe it's because I don't love all the add-ins/preservatives in store-bought sauces.
Maybe it's because they're so easy and flavorful to whip up.
Maybe it's because they're so super versatile and can be used in many different meals.
Maybe it's all of the above.
I started by roasting my own organic red bell peppers. I love how roasting brings out the sweetness and full flavor. *But if you're in a pinch for time, you could sub in jarred roasted red peppers.
How does the alfredo get so creamy without cheese or heavy cream? The secret is in the soaked nuts (cashews + pine nuts) and the irresistibly creamy Silk unsweetened cashewmilk.
This (vegan) red pepper alfredo is:
* perfectly "cheesy"
Other ways to use this sauce:
- As a dipping sauce for my Artichoke, Kale, & Mozzarella Melt
- As a flavor enhancer in lasagna
- As a pizza sauce
This is a sponsored conversation written by me on behalf of Silk. The opinions, recipe, beautiful food photography and text are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.
Creamy (Vegan) Roasted Red Pepper Alfredo
Creamy Vegan Roasted Red Pepper Alfredo // via Nosh and Nourish
*To roast the pepper: preheat toaster oven (or full size oven will work) to 425 degrees. Slice pepper into 4 - 5 large pieces, removing seeds and stem. Roast for 25 minutes, until pepper is softened and slightly blackened on the back.
- In a large measuring cup, soak the cashews and pine nuts in water for one hour. Water should cover the top of the nuts.
- Meanwhile, cook your pasta according to the package and set aside.
- Once nuts are finished soaking, drain the water out.
- Combine the nuts and other alfredo ingredients in a high-speed blender: roasted red pepper through black pepper. I use the "soup" setting on my Blendtec and leave the lid ajar so that the steam can escape while blending. Alfredo should be creamy and have zero chunks.
- Transfer the alfredo into a sauce pan and heat it over medium-low until it's reached the optimal temperature. Stir in the pasta.
- Meanwhile, in a small skillet, saute the shallots and corn in the olive oil for approximately 5 minutes, stirring frequently. They should be browned, but not burned.
- Put about a cup of the pasta in a bowl and top with the sauteed shallots and corn.
- Optional: top with crushed pine nuts.
Yields 4 Servings