Hare Krishna Roasted Red Pepper Alfredo is a rich and velvety alfredo sauce made from roasted red peppers, cashews, and a touch of cream, served over your choice of pasta.
This dish offers a flavorful alternative to traditional alfredo, with a mild sweetness and a hint of smokiness that complements any Indian side.
Serving Suggestions
Hare Krishna Roasted Red Pepper Alfredo can be enjoyed with:
- Grilled Vegetables: Serve with a side of grilled vegetables for a balanced meal.
- Hing-Flavored Bread: Pair with hing-flavored bread to complement the creamy sauce.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 4 servings. Serve it hot for the best taste and texture.
PrintRoasted Red Pepper Alfredo Recipe
Hare Krishna Roasted Red Pepper Alfredo is a creamy and satisfying dish, inspired by the principles of bhakti yoga. This pasta recipe uses roasted red peppers, cashews, and cream to create a velvety sauce that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Hybrid
- Method: Blending, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Alfredo Sauce:
- 2 large red bell peppers, roasted and peeled
- 1/2 cup cashews, soaked in warm water for 30 minutes (75g)
- 1/4 cup cream or coconut cream (60 ml)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon hing (asafoetida)
- Salt to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 8 ounces of pasta of your choice (225g)
- Salt, for pasta water
Instructions
- Roast the Red Peppers: Roast the red bell peppers directly over the flame or under a broiler until charred all over. Place in a covered bowl to steam, then peel and remove seeds.
- Blend the Alfredo Sauce: In a blender, combine roasted red peppers, soaked cashews, cream, nutritional yeast, hing, salt, and black pepper. Blend until smooth.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Simmer the Alfredo Sauce: In a large pan, heat olive oil over medium heat. Pour in the blended sauce and simmer for 5-7 minutes until thickened slightly.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat evenly.
- Serve Hot: Serve the roasted red pepper alfredo hot with your favorite side dish.
Notes
- Variation: Add steamed broccoli or sautéed cabbage for extra texture and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg