Can I make this nut-free?

Yes — substitute cooked cauliflower plus a little potato or white bean for body, and use olive oil for richness. Texture varies but still delicious.

Is this suitable for kids?

Totally. The mild sweetness of the roasted peppers usually wins kids over. Adjust seasoning and skip red pepper flakes for little ones.

Can I use fresh (raw) red pepper?

You can, but roasted peppers give the best flavor. If you must, blend raw peppers well and add a little extra seasoning to mimic roasted depth.

How much sauce covers pasta?

This recipe makes enough sauce for about 10 ounces of pasta, but that depends on how saucy you like it.

Is this a “red” sauce or an Alfredo?

It’s both — think Red Alfredo Sauce Recipe . It’s a creamy, red-hued alternative to classic Alfredo.

Creamy Red Pepper Alfredo Pasta – Easy Weeknight Dinner

Description

A silky, dairy-free Red Pepper Alfredo Sauce that’s perfect tossed with pasta, spooned over roasted veggies, or stirred into spaghetti squash for a lighter dinner. Made creamy with soaked nuts and brightened with nutritional yeast (or Parmesan), it’s a fast, healthy sauce that tastes indulgent without heavy cream.

Ingredients

Scale

1 red bell pepper (roasted or raw, your choice)
½ cup water (plus more if needed to thin)
½ cup raw cashews or macadamia nuts (soaked)
¼ cup nutritional yeast or grated Parmesan
1 tsp salt (adjust to taste)
2 tsp onion powder
½ tsp ground turmeric (for color and warmth)
1/8 tsp ground nutmeg (optional, for a subtle savory note)
10 oz pasta, or use spaghetti squash / roasted vegetables for a low-carb option
Optional add-ins: roasted vegetables, cooked beans, or grilled protein

Instructions

Soak the nuts. Cover the cashews or macadamias with water and leave them to soften for 6–8 hours (or use very hot water for 30–60 minutes). Drain and pat dry before using.
Blend the sauce. Add the drained nuts, the red pepper, half a cup of water, nutritional yeast (or Parmesan), salt, onion powder, turmeric, and nutmeg into a high-speed blender or food processor. Puree until completely smooth and thick. Add a splash more water if you prefer a thinner consistency.
Warm through. Pour the blended sauce into a small saucepan and heat gently over low–medium heat until hot. Stir frequently; don’t boil aggressively. The sauce will thicken slightly as it warms.
Cook the pasta (or veg). While the sauce heats, prepare pasta in salted boiling water according to package instructions, or roast/steam your chosen vegetables or spaghetti squash until tender. Drain pasta but do not rinse.
Combine and serve. Toss the hot pasta or vegetables with the red pepper sauce until well coated. Fold in any optional roasted veggies or beans, season again with salt and pepper if needed, and serve immediately.

Notes

Tip: If you lack a powerful blender, swap the soaked nuts for ½ cup cashew butter and blend the roasted pepper with a little stock first, then whisk in the cashew butter on the stove.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Rewarm over low heat and thin with a splash of water or stock as needed.