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–+ servings
Jennifer Johnson

Creamy Red Pepper Alfredo Pasta You Must Try Today!

A delicious and creamy pasta dish made with roasted red peppers and a dairy-free Alfredo sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces fettuccine or pasta of choice
  • 1 large red bell pepper roasted and peeled
  • 1 cup unsweetened almond milk or any milk of choice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish optional

Method
 

  1. Cook the fettuccine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
  2. In a blender, combine the roasted red bell pepper, almond milk, nutritional yeast, olive oil, minced garlic, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy.
  3. In a large skillet over medium heat, pour the blended sauce and cook for about 5 minutes, stirring occasionally. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  4. Add the cooked pasta to the skillet and toss until well coated with the sauce. Heat for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
  5. Serve hot, garnished with fresh basil or parsley if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 300mgFiber: 3gSugar: 2g

Notes

  • For added protein, consider mixing in cooked chicken, shrimp, or chickpeas.
  • To make it spicy, add a pinch of red pepper flakes or a dash of hot sauce to the sauce before blending.

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