This delicious, creamy roasted pepper sauce is so easy to make and allows you to sneak in some super-nutritious hemp seeds!  Hemp seeds have an excellent balance of omega-3 and omega-6 fatty acids.  They are considered the “perfect protein” because not only do they have all 20 amino acids, but they also have each of the 9 essential amino acids that our bodies can’t produce.  They are also high in fiber and contain various other vitamins and minerals.

As always, if click the ingredients to be directed to the appropriate Amazon page if you don’t know where to buy these ingredients.

Sauce Ingredients:

• 1 garlic clove, minced
• 1 red bell pepper, roasted (click here to learn how to roast bell peppers)
• 1 tbsp apple cider vinegar
• 1/2 tsp dijon mustard
• 1 tsp coconut sugar
• 3/4 tsp sea salt
• 1/4 cup olive oil
• 1/2 cup hemp seeds
• 1/2 cup filtered water

Pasta Ingredients:

• 1 box brown rice pasta
• 3/4 cup sundried tomatoes, soaked for at least an hour and sliced into 1/2″ slices
• 1/4 – 1/2 cup Vidalia onion, diced
• 1-2 tomatoes, roughly chopped

1. Boil pasta according to instructions.
2. While pasta is boiling, blend all sauce ingredients together.
3. Drain pasta and toss with sauce and remaining ingredients.

Oh gosh, what can I say about this?  Of course, it’s super healthy and it’s vegan.  Of course, it’s delicious.  You’ll be getting your protein and fiber for sure!  And it’s SUPER easy!  Probably half an hour to make, which includes waiting for the pasta water to boil.  Normal alfredo is more complicated and there’s nothing in it that’s good for you!  I love this dish.  I really do.

I know eating clean can be intimidating and hard to stick with, so when I want to “indulge” in something fatty, this totally hits the spot!  So do yourself a favor and try out this recipe!

Makes 3-4 servings.

• 1 pound brown rice pasta (I like to use this one)
• 1 can full fat coconut milk
• 1/2 cup raw cashews, soaked at least 1 hour (preferably overnight)
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• 1 tbsp olive oil
• 1 tbsp coconut flour
• juice of 1 lemon
• pinch garlic powder
• pinch onion powder
• 1/2 cup sundried tomatoes, soaked at least 1 hour and sliced
• 1/2 vidalia onion, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen chopped green beans

1. Cook pasta according to directions.
2. In a food processor or blender, blend cashews and water thoroughly.
3. Add yeast, salt, oil, flour, lemon juice, powders, and coconut milk and blend.
4. Drain pasta and return to pot.  Add sauce and remaining ingredients, and cook on low heat for 10-15 minutes until sauce thickens.

Voilá!