Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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!.