An incredibly rich and creamy sauce made with roasted garlic, roasted red peppers and fresh grated Parmesan that makes for a tasty and elegant meal!
I’ve always loved the roasted flavor of red peppers. I recently came across a couple of different recipes for Red Pepper Alfredo Sauce and thought it would be the perfect combination of the sweet pepper flavor with the saltiness of the Parmesan cheese. The only thing was they all used jarred roasted red peppers. Now, there’s absolutely nothing wrong with taking a shortcut like that – I do it all the time. But for this, I really wanted to capture that fresh, oven roasted taste so I decided to roast them myself.
The process is super easy, and is just quartering and gutting the peppers, roasting them under the broiler and finally steaming them in a plastic (or paper) bag before peeling.
See how black the skins get? They peel right off after they’ve steamed!
Since garlic is my all time favorite flavor, I decided to roast some garlic for the sauce too. The method is super easy but does take about an hour. Click here for how to roast garlic in the oven. You could leave this step out if you’re not a fan of garlic, or if you want a heavier garlic flavor, use a tablespoon of fresh minced instead. The roasting though brings out the sweetness which is so divine.
Once the peppers and garlic are roasted and chopped into fine pieces, blend them together with some sauteed onion.
I use my Ninja Blender, but you could also use a food processor. This will mostly puree the vegetables and will leave you with a slight texture that I love.
Next add some chicken or vegetable broth, heavy cream and nonfat milk along with salt, pepper and fresh herbs like parsley or basil. Be sure to taste and adjust the seasonings at this point. For the final touch, remove from the heat and stir in some freshly grated Parmesan cheese. Toss in some cooked fettuccine and garnish with fresh Parmesan and chopped parsley.
Roasted Garlic and Red Pepper Fettucine Alfredo
- 6 large Red Peppers, cut into quarters with seeds and membranes removed
- 2 heads of garlic, roasted (about 2 tablespoons) (directions here)
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 tablespoons butter
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 1/4 cup nonfat milk
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh minced herbs (like basil or parsley)
- salt and pepper to taste
- 16 oz. Fettuccine, cooked to package directions.
- Set oven to broil to roast the peppers. Place quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Chop.
- Cook pasta according to package directions.
- In a pot or large skillet, cook onions in olive oil until soft. Add roasted peppers and garlic and stir to combine and heat through.
- Carefully transfer the contents of the pan to a blender or food processor and puree.
- In the same skillet, melt butter over medium heat and pour the red pepper puree back into the skillet. Add broth, heavy cream, nonfat milk and a pinch of salt and pepper. Stir to combine, taste and adjust seasonings as needed.
- Remove pan from heat and stir in Parmesan cheese and parsley. Add the pasta in sections and gently toss to coat.
- Garnish with grated Parmesan and chopped Parsley and serve immediately.
Adapted from The Pioneer Woman.
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