Vegan Roasted Red Pepper Alfredo

Vegan Roasted Red Pepper Alfredo

Alright, you've seen the fancy Vegan Whole Wheat Chocolate Waffles and the Heart Shaped Fries but maybe you're thinking you want something a little fancy for dinner for a special occasion but still really easy. This is it! Just serve it with a simple salad, Steamed Asparagus and maybe a Pomegranate Champagne Cocktail and that's it! 

This sauce was so delicious that I actually licked the plate. Don't do that on a date. Unless it's a date with someone you're totally comfortable around. Maybe not even then! You could always toss in some vegetables with the pasta if you'd like to have it mixed right in. Maybe some steamed asparagus, baby spinach, lightly cooked zucchini, halved cherry tomatoes, quartered artichoke hearts or your any of your favorite vegetables. 

You could also use this sauce in place of the tomato sauce in a lasagna or with some baked rigatoni! Yumm... 

Vegan Roasted Red Pepper Alfredo

Vegan Roasted Red Pepper Alfredo

makes 4 servings

  • 1 lb whole grain or alternative pasta (such as quinoa, corn, or even mung bean!)
  • 1 large red bell pepper (or one jarred roasted red pepper if you don't want to roast your own)
  • 12oz (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 Tablespoon miso paste (I used a Shiro miso but a red, yellow, or white would also work well!) 
  • 1 Tablespoon lemon juice (about 1/2 lemon)
  • 1/4 cup fresh basil, minced or cut into shreds (chiffionade) 
  • pinch of salt (or to taste)
  • fresh ground black pepper to taste

First let's roast the red pepper. I usually roast several at a time because they freeze beautifully.  If you have a gas stove you can do it over the flame. Just hold the pepper with some tongs and turn it over the flame to char it on all sides. You want it to be totally blackened. If you don't have gas you can do this under the broiler in your oven. Just turn the pepper over to expose each side once the side cooking is blackened. When they are totally charred place them in a paper bag (or in a bowl with a lid) and close it shut. This is so they will steam inside the bag and losen the charred skins. Let them sit in there for several minutes. Then once they are just cool enough to handle you can rub or peel the charred skin right off and take the seeds out of the inside. Easy! 

Bring a large pot of water to boil over high heat. Cook your pasta according to the package directions. Drain and add back to the pot.

For the sauce blend the roasted red pepper, silken tofu, garlic, nutritional yeast, miso, lemon juice and salt together with either an immersion blender, blender or food processor. 

Pour the sauce over the pasta and heat gently over low heat. Add black pepper and the basil once warmed through. Then sprinkle with some vegan parmesan sprinkles (recipe below) if you desire!

 

Super Easy Vegan Parmesan Sprinkles

Feel free to double or triple this recipe because it lasts some time in the refrigerator!

  • 1/2 cup blanched almonds
  • 2 teaspoons miso (Shiro, white or mellow miso)
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt or to taste

Blend everything together in your food processor until you have a fine crumble (don't go to far or you'll have a really funky almond butter!!) Store in the refrigerator. 

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