Vegan Roasted Red Pepper Alfredo

Vegan Roasted Red Pepper Alfredo…OMG!

As a self-proclaimed pasta lover and foodie, I can vouch that this recipe is absolutely to die for. I made this vegan roasted red pepper alfredo without any dairy, oil, or animal products.

Clean ingredient vegan roasted red pepper alfredo is going to be your new favorite addition to your weekly dinner menu. One of the best parts about this pasta dish is that you can reheat it for leftovers. It’s just as yummy the next day. You can even make a big batch of the sauce and keep it in the fridge to add to pasta, or veggies throughout the week. 

This recipe is:

✔️Vegan

✔️Oil-free

✔️Gluten-free optional (use GF pasta)

✔️WFPB friendly 

✔️Sugar-free 

Clean + Simple Ingredients

Cooking with whole plant foods is the healthiest way to go. If you want to lose weight, feel amazing, lower cholesterol, improve digestion and prevent chronic illness, center your diet around the plant kingdom! 

Also, this vegan roasted red pepper alfredo has only a few key simple ingredients: cauliflower, cashews, red pepper, and nutritional yeast. THAT’S IT! 

Creamy

Cheesy 

Gooey 

Comforting

Savory 

Mouth-watering 

Vegan Roasted Red Pepper Alfredo

Don’t you want a bite?!

Comment below what your favorite pasta sauce is or if you have recipe suggestions that you’d want me to make! 

Vegan Roasted Red Pepper Alfredo

I love food blogging and sharing recipes with all of you.

Making the world a healthier place through my plant-based recipes is so rewarding.

If you want more recipes and meal ideas make sure you’re following me on my Instagram @CodeGreenWellness. 

Vegan Roasted Red Pepper Alfredo

I made this for my boyfriend for his lunch today and he gobbled it up. He’s very active and is lifting weights daily and this was the perfect meal to fuel his workout.

Filled with healthy complex carbs and vitamins from the veggies he will have tons of long-lasting energy from this vegan roasted red pepper alfredo. 

Vegan Roasted Red Pepper Alfredo

Secret tip: This vegan roasted red pepper alfredo also doubles as an AMAZING soup! In addition, if you’re not in the mood for pasta or want a lighter meal, simply just make the sauce and have it as a soup. Such an easy 10 minute dinner. 

I garnished the pasta with red pepper flakes, salt and pepper. So beyond delish. 

Vegan Roasted Red Pepper Alfredo

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If you like this recipe or if you make it, be sure to share the link on Facebook, Pin on Pinterest, or post on Instagram. Also, tag me @CodeGreenWellness! 

Vegan Roasted Red Pepper Alfredo

Print

Vegan Roasted Red Pepper Alfredo

Creamy, cheesy, comforting vegan roasted red pepper alfredo is an easy plant-based dinner you need to try. Oil-free, gluten-free, WFPB and easy to make!
Course dinner, plant-based dinner, vegan dinner
Keyword easy vegan pasta, plant-based alfredo, vegan alfredo, vegan roasted red pepper alfredo, wfpb alfredo, WFPB dinner idea, wfpb meal ideas
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 8 oz dry pasta
  • 2 cups cauliflower
  • 1 large red bell pepper
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cooking liquid from boiling cauliflower and cashews

Instructions

  • Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, add the pasta. Strain the pasta when it's done. 
  • Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
  • When the cauliflower and cashews are soft, add them into a high speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted pepper. Blend sauce on high until completely smooth. 
  • Toss pasta with sauce and enjoy!

Notes

You can store this alfredo in the fridge for 3-4 days. 

If you liked this recipe check out some of my other plant-based recipes! #CodeGreen

Vegan Avocado Pesto (oil-free)

General Tso’s Tempeh (wfpb, oil-free)

General Tso's Tempeh

Vegan Cheese Quesadillas (Healthy + Easy)

In good health,

Danielle 

4 replies
  1. Danita says:

    Soooo good! I’m in the process of eating plant based and I’m so excited to have found this recipe. I will be eating it as a soup too.5 stars

    Reply
  2. Jenna says:

    Do you have any suggestions for replacing the cashews? I have a lethal tree nut allergy and am desperate for a good vegan alfredo without using nuts.

    Reply

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