Vegan Roasted Red Pepper Alfredo, gluten-free and dairy-free, is an easy weeknight meal that the entire family can enjoy. With minimal prep, the sauce is ready before the pasta is finished cooking!
This post is sponsored by Vivian’s Live Again. As always, all opinions are entirely my own. Thanks for supporting Flippin’ Delicious™ and the companies that I work with!
I recently went back to work for the first time since the girls were born. It has affected our family more than I anticipated, but it has been a good change for me and for our family.
A big part of me going to work is having a repertoire of "insta-meals" so that I can quickly whip up dinner when I get home. I often forget to put something in my Instant Pot before I head off to work (oops!)
Now that my time with the girls has decreased, I do my best to maximize the time I do have with them, so quick and easy dinners are essential. I have been taking advantage of whatever shortcuts I can!
I have a great relationship with Vivian's Live Again and many of their products have become staples in our pantry. Having their Gluten Free Dairy Free Cream of Chicken Soup mix and Gluten Free Dairy Free Cream of Mushroom Soup mix on hand make a big difference in meal prep time, but their Gluten Free Dairy Free Alfredo Sauce mix is one of my secret ingredients.
Yesterday I rushed home and was able to quickly put this creamy vegan roasted red pepper alfredo on our kitchen table while juggling all of my "mom-tasks".
All I had to do was boil some water for the gluten free pasta. Then I pureed a roasted red bell pepper with some water and whisked the Dairy Free Alfredo Sauce mix in. Once I brought the vegan red pepper alfredo to a simmer, I drained the pasta and mixed it all together.
I used bottled roasted red peppers this time (I need those shortcuts) but I love roasting my own red bell peppers. It makes your kitchen smell amazing!
My kids loved the bright red-orange color of our pasta, which made it an easy way to sneak a little bit veggies past their picky palates. (My other secret weapon for pasta is basil. My kids love the flavor of pesto and devour it. Next time we dress up our dairy free alfredo I want to puree some fresh basil in the water to make vegan pesto alfredo.)
While Vivian's Live Again Dairy Free Alfredo Sauce definitely doesn't need the addition of roasted peppers, it was a fun and easy gourmet addition that my family enjoyed. We still enjoy the creamy alfredo sauce sans red pepper.
📖 Recipe
Vegan Roasted Red Pepper Alfredo
Vegan Roasted Red Pepper Alfredo, gluten-free and dairy-free, is an easy weeknight meal that the entire family can enjoy. With minimal prep, the sauce is ready before the pasta is finished cooking!
Ingredients
- 1, 12 oz pkg Gluten Free Pasta (I used a Fettucine but it looked more like linguine to me)
- 1-2 roasted red bell peppers (I used one, but the flavor was subtle. For more pow add another.)
- 1 cup water + more *see directions
- ⅔ cup Vivian's Live Again Vegan Alfredo Sauce Mix
Instructions
- Cook the pasta according to package directions, and then drain.
- Place the roasted red bell pepper(s) in your blender with the water and puree until smooth. Add additional water to make 2 cups of liquid.
- Pour the liquid into a saucepan and whisk in the Alfredo Sauce Mix.
- Heat the sauce over medium heat, whisking occasionally, until it begins to boil.
- Remove from heat, add the pasta, and toss to coat.
- Serve with a sprig of parsley, some extra roasted red pepper (diced), or if you eat meat some grilled chicken is spectacular.
Notes
In this recipe, I used bottled roasted red peppers in the interest of prep time. If you prefer to roast your own red bell peppers, it is simple.
Blacken/blister the skin of your pepper by placing it directly over a flame, or under your broiler. When I have access to a gas stove top I put it directly on the flame of a burner. You can also use a kitchen torch or a grill.
Once the pepper is blackened all over, move it to an air-tight container or a bowl tightly wrapped in plastic wrap. Let it steam for 7-8 minutes to loosen the skin.
Scrape the blackened skin off with the back of your knife, then remove the stem and seeds. Don't rinse your pepper under water, this will wash away the flavorful oils.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 460Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 74mgSodium 610mgCarbohydrates 42gFiber 5gSugar 3gProtein 12g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
