Reading Time: < 1 minute

Print Recipe
0 from 0 votes

Roasted Red Pepper Pasta | Creamy Vegan Alfredo Recipe

This roasted red pepper pasta recipe might be your new favorite weeknight dinner! The healthy Alfredo sauce is super creamy, flavorful, and delicious.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, dairy-free, Italian
Keyword: Alfredo, pasta, plant-based, red pepper
Servings: 3
Calories: 410kcal
Author: ElaVegan

Ingredients

Sauce

  • 2 red bell peppers
  • 1 small red onion
  • 4 5 small cloves of garlic
  • 1 cup 240 ml unsweetened plant-based milk
  • 2 heaped tbsp cashew butter (40 g)
  • 4 tbsp nutritional yeast
  • ½ -2/3 tsp sea salt or to taste
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp oregano
  • ½ tbsp cornstarch to thicken
  • Black pepper to taste
  • Red pepper flakes to taste

Other Ingredients

  • 7 oz 200 g of your favorite pasta regular or gluten (free)
  • Fresh herbs to garnish

Instructions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
  • Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
  • You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
  • At the same time cook your favorite pasta as per the instructions on the package.
  • Meanwhile, measure the other ingredients.
  • Add the roasted veggies with all other sauce ingredients to a blender (or food processor) and blend for a few minutes until super smooth and creamy.
  • Pour the sauce into a skillet or pot and heat it up over medium heat. Let simmer for about a minute, add the pasta and stir with a spoon.
  • Taste and adjust seasoning. Add more salt/black pepper/red pepper flakes to taste if needed.
  • Garnish with fresh herbs and enjoy!

Notes

This recipe was republished with permission from ElaVegan. Find the original recipe here.

Nutrition

Calories: 410kcal

ElaVegan

ElaVegan

Michaela, otherwise known as Ela, is a vegan food blogger and founder of the incredibly successful blog elavegan,com. Ela does all the food styling, writing, recipe creating and photography for the blog, and has been vegan since 2011. She stopped eating meat when she was only 6 years old, due to her love for animals and nature. "Going vegan was the best decision in my life. Knowing that I don’t participate in the torture and exploitation of farm animals brought an inner peace to myself. I feel...