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.
- 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
- ½ medium onion, diced
- 2 tablespoons butter
- 1 cup vegetable or chicken broth
- ¼ cup heavy cream
- ¼ cup nonfat milk
- ½ 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.
For more amazing pasta recipes, be sure to check these out:
One Pan Spaghetti and Meatballs
One Pan Creamy Sausage and Tortellini
One Pan Garlic and Parmesan Pasta
For all dinner recipes go HERE and for all recipes go HERE.
Kristin
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As it happens, I have a jar of home canned roasted peppers and roasted garlic bulbs as well in my freezer. This is going to be a snap for me to make! Thanks for sharing and I’m pinning.
Awesome Maureen, good luck!
Hello! I want to make this tomorrow. Is there a quicker way to roast the peppers?
looks amazing! im going to try this but roast my peppers on my stove up! Cant wait 🙂
Love that idea!
I usually never comment on the websites that recipes on Pinterest come from but I made this for my family yesterday for dinner (I’m 16) and it was a total success!! SO GOOD! I didn’t broil the garlic for that long–just along with the peppers and since I only had ONE big red pepper, I had to use some yellow and orange ones as well. I also added a whole ton of spinach to use have another vegetable and it was amazing. I also added on a good amount of red pepper flakes for spice. This is definitely going to be a regular go-to from now on. Thank you for the recipe!
Good for you!! I was just starting to cook at 16 and this would have been intimidating for me. So glad you loved it!
I made this recipe today and thoroughly enjoyed the whole process and end result. Instead of placing the capsicum im the oven, i grilled them on the bbq until they had a beautiful char. I also used some saffron in the puree, and added a meat component being chorizo. So yummy! Thanks for the recipe 😊
That sounds delicious!
Todas se ven muyyyy ricas!!!! intentare hacer alguna porque me encanta la pasta y tambien soy fans del ajo….. Gracias por compartirla
This looks delicious! If you were to incorporate a meat on this dish, what would you use? Thanks in advance!!
I’d probably go with chicken.