Ingredients
Method
- If desired for extra creaminess, soak the cashews or macadamia nuts in a bowl of water for 6 to 8 hours. Drain and pat dry before using.Slice the red bell pepper, discarding the stem and seeds.In a high-speed blender or food processor, combine the sliced bell pepper, water, soaked nuts, nutritional yeast or Parmesan, salt, onion powder, turmeric, and optional nutmeg. Blend until completely smooth and creamy.Heat the blended sauce gently in a pot over low heat, stirring occasionally.Meanwhile, cook the pasta of your choice in salted boiling water according to package instructions. Drain well but do not rinse.Pour the warm creamy sauce over the cooked pasta and toss to combine.Stir in any optional veggies, beans, or additional add-ins if desired.Taste and adjust seasoning with extra salt and pepper as needed. Serve hot and enjoy!
Notes
Soaking the cashews is optional but recommended for a silkier, creamier sauce texture.
For a smoky flavor, use roasted red bell peppers instead of raw.
If using vegetables or beans, roast or sauté them beforehand for added flavor before mixing into the pasta.
This sauce pairs beautifully with spaghetti squash or spiralized veggie noodles for a low-carb version.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a smoky flavor, use roasted red bell peppers instead of raw.
If using vegetables or beans, roast or sauté them beforehand for added flavor before mixing into the pasta.
This sauce pairs beautifully with spaghetti squash or spiralized veggie noodles for a low-carb version.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.