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Roasted Red Pepper Alfredo

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Servings 4

Ingredients
  

  • 8 oz Rotini Pasta
  • 2 cup Cauliflower
  • 1/2 cup Cashews
  • 4 Garlic Cloves minced
  • 1 tbsp Olive Oil
  • 1 large Bell Pepper
  • 1/4 cup Nutritional Yeast
  • 1 cup Coconut Milk

Instructions
 

  • Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, cook rotini pasta according to package directions until al dente. Cook the cauliflower and cashews for about 10-15 minutes, until they are both soft.
  • Meanwhile, add the olive oil to a pan over medium heat. Add the chopped garlic and sauté, until golden brown, about 5 minutes. Remove from head.
  • 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 with 1 cup of canned coconut milk. Add in the nutritional yeast, garlic, and roasted pepper. Blend sauce on high until completely smooth. 
  • Toss with pasta with sauce and enjoy!
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