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Red Pepper Alfredo Recipe

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This recipe for Red Pepper Alfredo, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


1 red bell pepper
1 cup walnuts
1 cup water
1 cup veggie broth
1 teaspoon white Balsamic vinegar
1 Tablespoon fresh basil leaves
1 teaspoon dried oregano
1 teaspoon minced garlic
1 teaspoon coconut sugar
4 zucchini (julienned)
1 teaspoon olive oil
1/2 cup diced tomatoes
3 cups greens (a mix of spinach, chard, and bok choy work well)

Soak the walnuts in 1 cup of water for 3-4 hours. Preheat oven to 425. Remove stem and seeds from bell pepper, and then chop into 1-inch chunks. Line a cookie sheet with aluminum foil, then place the peppers with the outside skin facing down. Roast for 25 minutes. Peppers should be soft and slightly browned on the bottom when done. Drain the walnuts and combine the walnuts, roasted peppers, tomatoes, and veggie broth or chicken broth. Use an immersion stick blender to puree, until smooth. In small pot over medium-low heat, combine the pepper puree and the balsamic vinegar, basil, oregano, garlic and coconut sugar. Stir frequently until it is warmed through. Spiralize your zucchini. In large skillet, saute the zucchini with the olive oil for approximately 4 minutes. The zucchini should be warmed and slightly softened, but not mushy. Then add in the warmed red pepper alfredo, stirring to coat each noodle. Serve immediately.




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