Creamy, smoky, and richly flavorful, this roasted red pepper Alfredo is a vibrant twist on the classic pasta dish. Blending roasted red peppers with garlic, cream, and Parmesan creates a velvety sauce that feels indulgent yet refreshing. Perfect for busy weeknights or an elevated pasta night, this comforting dish comes together in just 25 minutes.
Why You’ll Love This Recipe
This roasted red pepper Alfredo combines the cozy richness of traditional Alfredo with a subtle smoky sweetness from the roasted peppers. It’s a satisfying, meatless meal that feels special without requiring complicated ingredients or techniques. The sauce is beautifully smooth and flavorful, and it coats your favorite pasta perfectly. It’s ideal for anyone looking to switch up their Alfredo routine with a fresh and colorful variation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 oz fettuccine or pasta of choice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup roasted red peppers (jarred or homemade), drained
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons butter
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- In a blender, combine the roasted red peppers, sautéed garlic, heavy cream, milk, and Parmesan cheese. Blend until the mixture is smooth and creamy.
- In the same skillet, melt the butter over medium heat. Pour in the blended sauce and bring it to a gentle simmer.
- Add the crushed red pepper flakes (if using), salt, and black pepper. Let the sauce cook for 4–5 minutes, stirring occasionally, until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat thoroughly with the sauce. Simmer for 1–2 minutes to heat through.
- Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories per serving: 420 kcal
Variations
- Protein Boost: Add grilled chicken, sautéed shrimp, or pan-seared tofu for a more filling meal.
- Vegan Option: Use dairy-free cream and milk, nutritional yeast in place of Parmesan, and plant-based butter.
- Spicier Version: Add more red pepper flakes or a pinch of cayenne pepper to elevate the heat.
- Extra Vegetables: Stir in sautéed mushrooms, spinach, or zucchini for added texture and nutrition.
- Pasta Swaps: Try penne, rigatoni, or gluten-free pasta varieties based on your preference.
Storage/Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of milk or cream to loosen the sauce.
Freezing is not recommended due to the dairy content, which may separate upon thawing.
FAQs
Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers are convenient and flavorful. Just be sure to drain them well before blending.
What type of pasta works best with this sauce?
Fettuccine is classic, but any pasta with a good surface for holding sauce—such as linguine, penne, or rotini—works well.
Can I make this sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator. Reheat gently before tossing with pasta.
Is this recipe vegetarian?
Yes, as written, this recipe is vegetarian. Just confirm that your Parmesan is vegetarian-friendly if needed.
Can I substitute the cream?
You can use half-and-half or whole milk for a lighter version, though the sauce will be less rich.
What’s the best way to thicken the sauce?
Allow it to simmer uncovered for a few minutes to naturally reduce and thicken. You can also add a little more Parmesan if needed.
How do I make the sauce smoother?
Blend thoroughly until completely smooth, and strain if desired for an ultra-velvety texture.
Can I add fresh herbs?
Yes, basil or thyme makes a lovely addition either blended into the sauce or sprinkled on top.
What can I serve with this dish?
Serve with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.
How do I prevent the sauce from separating?
Use low to medium heat and avoid rapid boiling once dairy is added. Stir frequently for a smooth consistency.
Conclusion
Roasted red pepper Alfredo is a fresh, flavorful take on a classic comfort food. With its smooth, creamy texture and smoky-sweet flavor, this pasta dish is both elegant and easy. Whether you’re looking to impress guests or enjoy a quick weeknight dinner, this recipe brings bold taste and vibrant color to your table in under 30 minutes.
Roasted Red Pepper Alfredo
Creamy, smoky, and full of depth, this roasted red pepper Alfredo takes your classic fettuccine to the next level. Blended roasted red peppers and garlic create a velvety sauce that’s both comforting and vibrant—perfect for pasta night!
Recipe
Ingredients:
12 oz fettuccine or pasta of choice
2 tablespoons olive oil
4 cloves garlic, minced
1 cup roasted red peppers (jarred or homemade), drained
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta in salted water according to package directions. Drain and set aside.
While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
In a blender, combine roasted red peppers, sautéed garlic, heavy cream, milk, and Parmesan. Blend until smooth.
In the same skillet, melt butter over medium heat. Pour in the blended sauce and bring to a gentle simmer.
Add red pepper flakes, salt, and black pepper. Cook for 4–5 minutes until thickened slightly.
Toss cooked pasta in the sauce until fully coated. Simmer for 1–2 minutes to heat through.
Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 420 kcal | Servings: 4 servings
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Roasted Red Pepper Alfredo
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Red Pepper Alfredo is a creamy, smoky twist on the classic fettuccine Alfredo. Blended roasted red peppers and garlic create a velvety, flavorful sauce that’s both comforting and vibrant. Perfect for vegetarian pasta lovers and easy weeknight meals, this homemade sauce will elevate any pasta night.
Ingredients
-
12 oz fettuccine or pasta of choice
-
2 tablespoons olive oil
-
4 cloves garlic, minced
-
1 cup roasted red peppers (jarred or homemade), drained
-
1/2 cup grated Parmesan cheese
-
1/2 cup heavy cream
-
1/2 cup whole milk
-
2 tablespoons butter
-
1/4 teaspoon crushed red pepper flakes (optional)
-
Salt and black pepper, to taste
-
Fresh parsley, chopped (for garnish)
Instructions
-
Cook pasta in salted water according to package directions. Drain and set aside.
-
While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
-
In a blender, combine roasted red peppers, sautéed garlic, heavy cream, milk, and Parmesan. Blend until smooth.
-
In the same skillet, melt butter over medium heat. Pour in the blended sauce and bring to a gentle simmer.
-
Add crushed red pepper flakes (if using), salt, and black pepper. Cook for 4–5 minutes until sauce slightly thickens.
-
Toss cooked pasta in the sauce until fully coated. Simmer for 1–2 minutes to heat through.
-
Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
-
Use jarred roasted red peppers for convenience or roast your own for deeper flavor.
-
Add sautéed mushrooms or spinach for extra texture and nutrition.
-
For a lighter version, substitute half-and-half or milk for the heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
