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Red pepper alfredo sauce with pasta served on a white plate
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5 from 1 vote

Elbows in Red Pepper Alfredo with Red Onion and Asparagus. Vegan.

A simple and quick fun meal! Red pepper alfredo sauce made using either cashews or silken tofu, with some spices and veggies. Vegan Recipe.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Vegan
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 1/2 medium red pepper chopped (can be substituted with roasted red peppers)
  • 1/2 cup cashews soaked for an hour (can be substituted by silken tofu)
  • 4 cloves garlic
  • 1/2 teaspoon onion powder (or a tablespoon of red onions cooked to golden)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cajun spice (optional, I like cajun spice and roasted red pepper together)
  • 1/2 teaspoon sea salt or to taste
  • 1 dried red chili
  • olive oil as required
  • nutrtional yeast (optional)
  • 2 cups Elbows or any pasta (cooked as per instructions on the package)
  • 5-7 asparagus sliced
  • 1/2 medium red onion
US Customary - Metric

Instructions

  • In a pan, add a teaspoon of olive oil, garlic and dried red chili.
  • Cook for 2 minutes on medium heat.
  • Add in the chopped red pepper and cook, stirring occasionally, till the peppers start to brown (5-7 minutes).
  • In a blender, add the cooked peppers, garlic, chili. Add in the soaked cashews, onion powder(or a tablespoon of cooked onions), garlic powder, cajun spice, salt to taste and 2 teaspoons olive oil. You can use roasted red peppers instead of cooked red peppers, and silken tofu instead of soaked cashews as well.
  • Blend well, use a little water if needed and blend into a creamy mixure.
  • In a large pan, add a teaspoon of canola oil, and add in the chopped red onion and sliced asparagus or any other veggies you want to add.
  • Cook on medium low heat for 7-8 minutes, stirring occasionally till both are cooked well and start to brown.
  • Add in the red pepper alfredo and cooked elbows or any other pasta.
  • Toss well to coat. Adjust salt and spice and cook on low heat for 4-5 minutes or until the alfredo gets hot enough to bubble and the required consistency.
  • Serve hot topped with nutritional yeast or daiya vegan cheese or fresh parsley!.

Notes

Nutritional information is based on 1 serving

Nutrition

Calories: 443kcal | Carbohydrates: 63g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 554mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1480IU | Vitamin C: 44.1mg | Calcium: 51mg | Iron: 4.1mg