This week, I have something really exciting for you guys… a COLLAB! With who you ask?! The absolutely amazing Jasmine & Chris from Sweet Simple Vegan! Incase you don’t know of them, they’re a super talented vegan blogger / recipe developing couple! They create such healthy and delicious dishes, and I’m so excited to be collaborating on them with some kick ass gluten free alfredo recipes!
Jasmine & Chris created this incredible Roasted Corn Alfredo which, let’s be real, looks to die for. You can check out their recipe here! Make sure you go give them lots of love, and you can check them out on instagram at @sweetsimplevegan!
For my end of the collab, I decided to make a Roasted Red Pepper Alfredo with Broccolini. I’ve been wanting to make this for you guys for a while… Roasted Red Pepper Alfredo Sauce is one of my favorite things, & I’d add it to everything if I could! It’s perfectly creamy, & slightly smoky- and so delicious.
To start off, you’ll need to make your sauce! It honestly couldn’t be easier, you simply need to add your cashews, roasted red peppers, water, garlic, nutritional yeast, onion & garlic granules, salt, pepper, and lemon juice to a high powered blender. Blend this on high for about 2-3 minutes, until completely smooth. If you have a vitamix, you can let it run for about 5 minutes & it’ll slightly heat the sauce for you as well. You don’t need to heat the sauce on the stove at all, if you do it’ll thicken too much. So once your pasta is cooked & drained, just pour on some sauce and mix it together! The sauce will thicken once its mixed in with the pasta, so you want it to be a little thicker than regular nut milk before adding it to the pasta. Just adjust the amount of water in the recipe as needed!
For the Broccolini, it’s also super simple! Cut off 3/4 of the stems of your broccolini, and add them to a skillet (cast iron preferred) with lemon juice, salt, pepper, olive oil, and garlic. Allow them to cook for about 4-5 minutes until wilted, and slightly browned.
Once your pasta, sauce, and broccolini are ready- plate them all together & top with vegan parmesan cheese! This dish really is so simple to make, and only really takes as long as your pasta requires to cook. It’s so creamy, and really decadent… and feels like you spent a long time cooking it!
I really hope you give this recipe & the one over on Sweet Simple Vegan‘s blog a try as well! I mean, two alfredo recipes are always better than one… amirite?!
Roasted Red Pepper Alfredo with Broccolini
This creamy, slightly spicy, and smoky alfredo is the perfect thing to spice up your pasta night! The sauce is made from cashews, keeping it plant based & so delicious.
Roasted Red Pepper Alfredo Sauce
- 1 cup raw cashews
- 2.5 cups filtered water
- 3 tbsp garlic minced
- 1/4 cup nutritional yeast
- 1 cup roasted red peppers canned in water
- 1 tbsp pink himalayan salt
- 1 tbsp black pepper
- 1/2 tbsp onion granules
- 1/2 tbsp garlic granules
- 1 small lemon juiced
- 1 bunch broccolini (if you cant find broccolini, broccoli is fine)
- 1 small lemon juiced
- 1/2 tbsp garlic minced
- 1 tsp pink himalayan salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 box gluten free linguini or any pasta of choice
- vegan parmesan cheese
Place all of your alfredo sauce ingredients into a high powered blender & blend on high for 2-3 minutes or until completely smooth.
Cook your pasta according to the package instructions in salted water. While your pasta is cooking, cut 3/4 of the stems off of your broccolini and add them to a skillet with the rest of the broccolini ingredients over medium heat. You'll want to do this about 4-5 minutes before the pasta is done, because they cook pretty fast.
Drain your pasta, and add it back into the pot, along with as much sauce as you like. I prefer to add quite a lot of sauce, but you can add however much is good for you!
Plate with your broccolini & top with vegan parmesan.