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
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12 oz fettuccine or pasta of choice
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 cup roasted red peppers (jarred or homemade), drained
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1/2 cup grated Parmesan cheese
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1/2 cup heavy cream
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1/2 cup whole milk
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2 tablespoons butter
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1/4 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook pasta in salted water according to package directions. Drain and set aside.
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While pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
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In a blender, combine roasted red peppers, sautéed garlic, heavy cream, milk, and Parmesan. Blend until smooth.
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In the same skillet, melt butter over medium heat. Pour in the blended sauce and bring to a gentle simmer.
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Add crushed red pepper flakes (if using), salt, and black pepper. Cook for 4–5 minutes until sauce slightly thickens.
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Toss cooked pasta in the sauce until fully coated. Simmer for 1–2 minutes to heat through.
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Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
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Use jarred roasted red peppers for convenience or roast your own for deeper flavor.
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Add sautéed mushrooms or spinach for extra texture and nutrition.
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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
