Articles & Recipes

Red Pepper Fettuccini (vegan)

March 11, 2019

This is a great weeknight Italian dinner recipe that makes even better leftovers. The peppers add sweetness while the cashews create the most luxurious, creamy sauce. 100% vegan! 100% guaranteed to wow your family and friends!

Ingredients Makes 4 servings

1 tbsp olive oil 15 mL
1/2 cup chopped Spanish onion 125 mL
2 garlic cloves, chopped 2
3 cups chopped red bell pepper (about 2 large) 750 mL
10 oz fettuccini pasta 300 g
3/4 cup unsweetened nondairy milk 175 mL
1/2 cup raw cashews 125 mL
1/2 tsp salt (approx.) 2 mL
1/4 tsp freshly ground black pepper (approx.) 1 mL


  • High-powered blender
  1. Heat a large frying pan over medium heat. Add the oil, onion and garlic; cook for 3 minutes, stirring frequently. Add the bell peppers; cook for 5 minutes, stirring frequently, until softened. Remove from the heat.
  2. Cook the pasta according to the package directions. Drain and set aside.
  3. Add the vegetable mixture, nondairy milk and cashews to the blender, setting the frying pan aside. Blend on high speed for about 2 minutes, until smooth and creamy.
  4. Pour the sauce back into the frying pan and heat over low heat. Add the salt and pepper; stir to combine. Simmer for 5 to 10 minutes, stirring constantly so the sauce doesn’t stick to the bottom, until slightly thickened. Taste and adjust the salt and pepper to your liking.
  5. Divide the pasta among 4 bowls and pour equal amounts of the sauce over each. Serve.