Roasted Red Pepper Alfredo
Indulge in the velvety richness of Roasted Red Pepper Alfredo, a luxurious twist on classic Alfredo sauce that’s bursting with smoky-sweet flavor. This dish brings together roasted red bell peppers, garlic, and creamy Parmesan, blended to perfection for a luscious, vibrant sauce that clings to every strand of pasta. The roasted peppers' natural char adds depth, while a touch of crushed red pepper flakes lends optional heat for spice lovers. Whether served over fettuccine or penne, this quick and elegant recipe—ready in just 45 minutes—is perfect for weeknights or dinner parties alike. Garnished with fragrant fresh basil, it’s as eye-catching as it is delicious. Perfect keywords for this recipe include "roasted red pepper Alfredo," "creamy pasta sauce," and "easy Alfredo recipe."
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 3 tablespoons butter
- 3 whole garlic cloves
- 1.5 cups heavy cream
- 1 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 12 ounces pasta of choice (e.g., fettuccine, penne)
- 1 tablespoon olive oil
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with foil.
Slice the red bell peppers in half, remove the seeds and stems, and place them cut-side down on the prepared baking sheet.
Drizzle the peppers with olive oil and roast in the oven for 20 minutes, or until the skins are charred and blistered.
Once roasted, transfer the peppers to a heatproof bowl, cover with plastic wrap or a plate, and let them steam for 10 minutes to loosen the skins.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Peel the skins off the roasted peppers and place the flesh in a blender or food processor.
In a medium saucepan, melt the butter over medium heat. Add the garlic cloves, minced, and sauté until fragrant, about 1-2 minutes.
Add the sautéed garlic, heavy cream, and grated parmesan cheese to the blender with the roasted peppers. Blend until smooth and creamy.
Pour the blended sauce back into the saucepan and heat over low-medium heat. Stir in the salt, black pepper, and crushed red pepper flakes, if using.
Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked pasta to the saucepan and toss to coat evenly in the roasted red pepper Alfredo sauce.
Serve immediately, garnished with fresh basil if desired. Enjoy your Roasted Red Pepper Alfredo!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.6 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 958 mg | 74% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
