Pasta with Roasted Red Pepper Alfredo Sauce
Most alfredo sauces are a disaster nutritionally because they are full of oils, cream, cheeses and other high fat/calorie ingredients. This recipe brings in the nutrition and flavor of veggies, which also lowers the calories. You’ll be surprised to find that it is still just as creamy as regular alfredo! The addition of hemp seeds increases plant-protein and omega-3 fatty acids.
Servings: 3 people
Ingredients
- 8 ounces pasta of choice prepared according to package directions
- 1 small/medium red bell pepper chopped into ¾ inch chunks
- 1/4 cup water or vegetable broth
- 1/2 cup raw cashews see Chef’s Note
- ¼ cup hemp seeds
- 2 cloves garlic whole
- ¼ cup plain unsweetened plant milk
- 1 heaping tablespoon light miso
- 1 cup zucchini chunks raw
- 1/4 cup nutritional yeast
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon nutmeg
- black pepper to taste
Instructions
- In a sauté pan, place the red bell pepper and ¼ cup of vegetable broth. Bring to a boil, cover, and cook on low until the pepper is soft, checking often to make sure it doesn’t burn, adding splashes of liquid as needed. This takes 5-10 minutes. Continue to sauté to lightly “roast” and soften the pepper in the pan, while the cooking liquid evaporates.
- When it’s done, combine it with the remaining ingredients in a high-powered blender and blend until smooth.
- Serve over pasta, roasted vegetables, potatoes, or steamed veggies. The possibilities are many!
Notes
CHEF’S NOTE: If you are not using a hi-speed blender, you should soak the cashews and hemp seeds in water for an hour or so, then drain in a fine-mesh strainer, before blending.