Sometimes my favorite recipes come from thinking of what I can make with what I already have on hand. My pantry has been overflowing as of late, so it’s time to start using up all of those things I purchase for future use. I have been craving pasta and so I decided to make this Roasted Red Pepper Alfredo.
Alfredo, you say? Aside from using vegan ingredients, this recipe begins with the classic alfredo sauce. To that, I add sauteed onions and the red peppers. Puree until smooth and toss with your favorite pasta.
I always love looking into the origins of recipes. This rich, creamy sauce originated in Rome in the 1920’s where it is said to have been created by restaurant owner Alfredo di Lello. It became his signature dish which combined fettucine with a sauce made from butter, heavy cream and parmesan cheese. Alfredo gave the dish a generous grinding of fresh pepper to give it some bite. The sauce is still a classic to this day, but has also become a base used in many other recipes – including this one! 🙂
Of course, I did have to veganize it but with all of the options out there these days, it tastes much like the original, albeit a little lighter. What’s nice here is that the almond milk (or creamer) is very low in calories. I strayed from the classic alfredo with the omission of nutmeg. I don’t think it would have added anything to this dish and the red peppers would just overpower it in my opinion.
A word about the vegan ingredients: A lot of readers ask me about the vegan parmesan. I am not sponsored by this company in any way, but I really love having the vegan alternatives. If you can’t find GO Veggie! or Parma or any of the dozens of options available (I encourage you to do a Google search), you can always order via Amazon.com or VeganEssentials.com and have it shipped right to your door. There are other options…you could use nutritional yeast which adds a really “cheesy” flavor to many dishes. Vegan margarine is everywhere these days (including Walmart!) and almond milk is very readily available.
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Roasted Red Pepper Alfredo {Vegan}
Ingredients
- FOR THE ALFREDO:
- 2 C SO Delicious! Almond Milk Creamer or Almond Milk if you can't find the creamer
- 4 Tbl vegan Margarine such as Earth Balance
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 C vegan Parmesan such as GO Veggie! brand
- FOR THE RED PEPPER ADDITION:
- 12 oz. jar of Roasted Red Peppers drained and minced
- 1 tsp Oil
- 1 small Onion diced and sauteed
- FOR SERVING & GARNISH:
- Sprinkle of vegan Parmesan such as GO Veggie! brand
- Chopped Fresh Parsley
- 2 C Pasta of your choosing these are called Trottole
Instructions
- In a small saute pan, add the oil and diced onions. Cook slowly so they caramelize. They should be soft and golden. This gives them a rich, sweet depth of flavor.
- In a larger saute pan, add the margarine and melt. Add the almond milk creamer and salt. Bring to a boil and then reduce to a simmer. We want to reduce and slightly thicken the sauce.
- Meanwhile, cook and drain your pasta.
- Drain and very finely mince the roasted red peppers. Add to the creamer mixture and continue to simmer. Add the vegan parmesan and sauteed onions and remove from heat.
- Cool this mixture if adding to a food processor, or you could use an immersion blender if you have one. Puree until smooth. Season again with salt and pepper.
- Toss with the pasta and top with a sprinkle of the vegan parmesan.
- Garnish with freshly chopped parsley and serve immediately.
Christina @ The Beautiful Balance says
Beautiful photos and delicious looking recipe! Pinning this now 🙂
Audrey @ Unconventional Baker says
This looks like such a lovely meal. Can’t wait to try the sauce! Thanks for sharing ♥
wild nettle says
I love roasted peppers,
looks yummy 🙂
Shanna says
I tried this with original almond milk flavored creamer and it came out VERY sweet. Had to double the parmesean to make it work. Maybe different brands aren’t so sweet. Might try it with almond milk next time.
aimee says
Everyone’s tastes are different. Maybe do try the unsweetened almond milk (or any other non-dairy milk) and see what you think 🙂