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Roasted Red Pepper Alfredo

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Roasted Red Pepper Alfredo is a creamy pasta dish that blends the richness of traditional Alfredo sauce with the smoky sweetness of roasted red peppers, offering a vibrant and flavorful twist on a classic.

Ingredients

  • 12 oz pasta of your choice (linguine, fettuccine, penne, etc.)
  • 1 tbsp olive oil or butter
  • 1 small onion, finely diced
  • 2–3 garlic cloves, minced
  • 1 (12 oz) jar roasted red peppers, drained and roughly chopped
  • 1 cup heavy cream (or ½ cup cream + ½ cup milk)
  • 1 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • (Optional) Fresh basil or parsley for garnish
  • (Optional) ½–1 cup pasta cooking water to adjust consistency

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about ½–1 cup of pasta cooking water, then drain the pasta.
  2. In a skillet over medium heat, warm olive oil or melt butter. Add onion and garlic; sauté until onion is translucent and garlic is fragrant (about 2–3 minutes).
  3. Place roasted red peppers in a blender or food processor and purée until smooth.
  4. Add cream (or cream + milk) to the onion/garlic mixture, stirring gently, then add the red pepper purée. Mix until the sauce becomes uniform.
  5. Lower the heat and gradually stir in grated Parmesan, whisking until melted and the sauce becomes silky.
  6. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
  7. Add the drained pasta to the sauce and toss to coat evenly. Let it warm together over low heat for 1–2 minutes.
  8. Season with salt and pepper to taste. Garnish with fresh basil or parsley, and extra Parmesan if desired. Serve immediately.

Notes

  • Roasting your own red peppers adds a fresher, smokier flavor.
  • Add sautéed vegetables or grilled proteins for variety.
  • Use cashew cream and vegan cheese for a dairy-free version.
  • Adjust spice level with red pepper flakes or smoked paprika.
  • Store leftovers in the fridge for up to 3–4 days; reheat gently with a splash of milk if needed.

Nutrition

Find it online: https://recipesbyliza.com/roasted-red-pepper-alfredo/