Roasted Red Pepper Alfredo


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Roasted Red Pepper Alfredo


  • 14 oz. de-stemmed and seeded red bell pepper
  • 1 cup water
  • 1 tbs. white wine vinegar
  • 2 ½ oz. raw cashews
  • 2 tbs. rolled oats
  • .
  • 2 tbs. nutritional yeast
  • ½ tsp. sea salt
  • .
  • 12 oz. dry pasta of choice, cooked in boiling water


  1. Preheat oven to 500 °F. Slice bell pepper into inch-wide strips, and arrange them, skin side down, on a parchment-lined baking sheet.
  2. Roast in the oven for 20 minutes, or until skin blisters and chars. Cool slightly, peel skin off, and place in a container with the water, vinegar, cashews, and oats. Let sit for at least 6 hours.
  3. Bring mixture to warm and blend in a blender until completely smooth. Add remaining ingredients and blend until combined.
  4. Pour sauce over cooked pasta and toss to mix.
  5. Recipe makes 3 servings.




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