Roasted Red Pepper Alfredo
A creamy, flavorful pasta dish made with pureed roasted red peppers, garlic, and Parmesan cheese. This lighter Alfredo sauce skips the heavy cream but still delivers a rich, velvety texture. Perfect for busy nights, this 20-minute recipe pairs beautifully with spaghetti, fettuccine, or any pasta you love.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 food processor or blender (for pureeing peppers)
- 1 large skillet (for sauce)
- 1 whisk (for making roux and sauce)
- 1 wooden spoon (for stirring pasta into sauce)
- Measuring Cups and Spoons
Ingredients
- 10 oz pasta spaghetti, fettuccine, or preferred type
- 1 cup roasted red peppers peeled and char removed
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- ⅓ cup Parmesan cheese freshly grated (plus more for serving)
- Salt to taste
- Black pepper to taste
Instructions
- Boil and Cook the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Once the water is bubbling, add a generous pinch of salt—this helps season the pasta from the inside out. Add the pasta of your choice (spaghetti, fettuccine, or any type you prefer) and cook according to the package instructions until it reaches an al dente texture—tender but still slightly firm to the bite. Stir occasionally to prevent the noodles from sticking together. When the pasta is cooked, reserve about ½ cup of the pasta water for later (this can help loosen the sauce if needed). Drain the pasta in a colander and set aside.
- Prepare the Roasted Red Pepper Puree: While the pasta is boiling, prepare the sauce base. Place the roasted red peppers on a cutting board and gently scrape away any blackened or charred skin using a knife or your fingers. Don’t worry if a little char remains—it will add a lovely smoky flavor. Add the cleaned peppers to a food processor or blender. Puree until completely smooth, scraping down the sides if needed. If the mixture seems too thick and isn’t blending easily, drizzle in a tablespoon or two of the milk to help create a silky, smooth puree. Set aside.
- Sauté Garlic for Flavor: Place a large skillet over medium heat and add the butter. Allow it to melt and become slightly foamy. Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning. The garlic should become fragrant and lightly golden, releasing its natural sweetness into the butter. This step creates the aromatic base of your Alfredo sauce.
- Create a Smooth Roux: Sprinkle the flour evenly over the melted butter and garlic. Using a whisk, stir continuously to combine the flour with the butter, creating a paste-like mixture known as a roux. Cook this roux for 1–2 minutes, whisking constantly to remove the raw flour taste. The mixture should begin to bubble slightly but not brown. This step ensures your sauce will thicken properly without lumps.
- Build the Creamy Alfredo Sauce: Slowly pour in the milk while whisking constantly to avoid clumps. Once the milk is fully incorporated, add the pureed roasted red peppers to the skillet. Continue whisking until everything blends into a smooth, velvety sauce. Stir in the freshly grated Parmesan cheese and allow it to melt into the sauce, creating a creamy, rich consistency. Simmer for 3–5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon. Taste and season with salt and freshly ground black pepper as needed.
- Combine Pasta and Sauce: Reduce the heat to low. Add the drained pasta directly into the skillet with the sauce. Using tongs or a wooden spoon, gently toss and fold the pasta until each strand is generously coated with the creamy red pepper Alfredo sauce. If the sauce feels too thick or sticky, drizzle in a splash of the reserved pasta water and toss again until it reaches your desired consistency—smooth, glossy, and perfectly clinging to the noodles.
- Garnish and Serve: Once the pasta is fully coated, remove the skillet from the heat. Transfer portions onto serving plates or bowls. Sprinkle extra freshly grated Parmesan cheese over the top for added richness and flavor. For a fresh finishing touch, you may also add a sprinkle of chopped parsley, crushed red pepper flakes, or even a drizzle of good olive oil. Serve immediately while warm and creamy for the best texture and taste.
Notes
- Use jarred roasted red peppers for convenience, but homemade roasted peppers will add deeper flavor.
- Always salt pasta water generously; it seasons the noodles from within.
- Save a little pasta water—it can loosen the sauce and make it silkier.
- Freshly grated Parmesan melts more smoothly than pre-shredded versions.
- A splash of olive oil or fresh herbs makes a beautiful finishing touch.
- Add chicken, shrimp, or tofu if you’d like extra protein.
- Whole-wheat or chickpea pasta works well for a higher-fiber, protein-packed option.
