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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! This Roasted Garlic and Red Pepper Fettuccine Alfredo is sophisticated and so delicious!

This Roasted Red Pepper Alfredo is one of our all-time favorite pasta dishes. Served alongside some of the Best Ever Cheesy Garlic Bread and a crisp green salad for a perfect for company meal!

A pan and a plate full of red pepper fettuccine and parmesan

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.

How to Make Roasted Red Pepper Fettuccine Alfredo

Roasted Red Pepper & Garlic Fettuccine Alfredo is actually easier to make than it sounds. There are a few steps:

  1. Roast the red peppers and garlic.
  2. Blend the vegetables together.
  3. Mix with broth, cream and cheese.
  4. Toss with hot pasta.

See? I told you it was easy! Now let’s get cooking!

a large saute pan filled with fettuccine pasta with red pepper sauce and parmesan cheese on top.

Roasted Red Peppers

The process for roasting red peppers 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. The skins will turn black, but this just means they’re ready to be steamed. See how black the skins get? They peel right off after they’ve steamed!

How to Roast Garlic

Since garlic is my all time favorite flavor, I decided to use roasted garlic for the sauce too. The method is super easy but does take about an hour. There are 4 super simple steps.

  1. Cut off the tops of the heads of garlic
  2. Drizzle them with olive oil.
  3. Wrap them in foil.
  4. Roast in the oven at 425 degrees.

You could leave this roasting 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.

Click here for how to roast garlic in the oven.

a collage of three images showing how to roast pepper and make red pepper alfredo.

Roasted Red Pepper and Garlic Alfredo Sauce

  1. 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.
  2. 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. I want to note that at the time I didn’t have an immersion blender, but if you have one, you could skip the blending step and just puree everything together with the liquid ingredients.
  3. 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.

Top Tips

  • Roast red peppers and garlic a day ahead of time and store them in the fridge in an airtight container. Keep garlic separate from the peppers.
  • Roast some extra garlic and freeze it. You can freeze in ice cube trays then pop out and defrost to use in soups, pasta or garlic bread.
  • Red Peppers can also be frozen. Wrap portion in plastic wrap then freeze in a freezer bag for up to 6 months.

Fettuccine with roasted red pepper sauce and parmesan cheese

More Pasta

For more delicious Alfredo recipes, try these:

For more amazing pasta recipes, be sure to check these out:

A close up of Red Pepper Fettuccine with parmesan on top.

Roasted Garlic and Red Pepper Fettucine Alfredo

4.65 from 28 votes
Oven roasted red peppers and garlic are blended with a creamy parmesan alfredo sauce to make a delicious sauce for your favorite pasta.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings


  • 6 large Red Bell Peppers cut into quarters with seeds and membranes removed
  • 2 heads of garlic roasted and mashed (about 2 tablespoons) (directions here)
  • 16 ounces Fettuccine
  • tablespoon olive oil
  • 1/2 medium onion diced (about ¾ cup)
  • 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 chopped parsley
  • salt and pepper to taste
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  • Roast garlic according to instructions here: (*note - this step takes about an hour. Alternatively you can use about 6 cloves of garlic minced and saute with the onions in step 4). Set aside.
  • Set oven to broil. Place red bell pepper 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). Roughly chop the softened peppers. Set aside.
  • Cook pasta in heavily salted water to al dente, according to package directions. Drain and set aside.
  • Meanwhile, in a 5 quart pot, heat olive oil over medium heat and cook onions until soft; about 5 minutes. (If using raw garlic, add it during the last minute of cooking time).
  • Carefully transfer roasted peppers, garlic and onions to a blender or food processor and puree.
  • Add butter to the pot and melt over medium heat. Pour the red pepper puree into the pot. Add broth, heavy cream, nonfat milk (or any combination of cream and milk) and a pinch of salt and pepper. Stir to combine, taste and add a pinch of salt and pepper as desired.
  • Remove pan from heat and stir in Parmesan cheese and parsley. Add half of the pasta and gently toss to coat. Add remaining pasta and toss.
  • Garnish with grated Parmesan and chopped parsley and serve immediately.
Keyword roasted red pepper alfredo


Calories: 462kcalCarbohydrates: 64gProtein: 16gFat: 16gSaturated Fat: 7gCholesterol: 95mgSodium: 347mgPotassium: 483mgFiber: 5gSugar: 8gVitamin A: 4268IUVitamin C: 154mgCalcium: 150mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Adapted from The Pioneer Woman.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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4.65 from 28 votes (24 ratings without comment)

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  1. Heather says:

    Love love love this recipe!!
    Family favorite and my kids have no idea they are eating veggies!!

    1. Kristin says:

      Lol! Love the feedback Heather! Thanks for stopping by.

  2. Julie says:

    Wow!!! I made this today and it was fantastic! I roasted the garlic and peppers and the flavors that came out were amazing! My oven is old and it took a little longer to use the broiler on the peppers but the flavor was fantastic! I also added a little bit of red pepper flake because my husband and I like a little bit of heat. Already sent the recipe to my brother and mom so they can make it too! Yum! Thank you for sharing.

    1. Kristin says:

      You are so welcome Julie! Thank you for the awesome feedback.

  3. Cynthia T Summers says:

    Yum! I added cooked shrimp to the final toss of ingredients. Cooked Chicken works great with this recipe too. Cut the chicken into bite size chunks. I prefer the no bell pepper version of the original recipe. Experiment! That’s the fun of cooking. Make yourself happy.
    Thank you for this recipe idea. 🙂

    1. Kristin says:

      You are so welcome Cynthia! Thanks for stopping by.

  4. Kim O’Brien says:

    Oh my goodness, this was so simple and absolutely delicious. a must try for pasta lovers … a burst of flavour in every bite.

    1. Kristin says:

      Awesome feedback Kim! Thanks for stopping by.

  5. Kari Hall says:

    How many servings is this recipe?

    1. Kristin Maxwell says:

      You should get about 6 servings, depending on how hungry everyone is.

  6. Sonali says:

    I can’t get fettucine near me. Can I use linguine or spaghetti? Which is better?

    1. Kristin says:

      I would say use linguine. You could even use a penne – that would be nice.

  7. Barbara says:

    Hi Kristin, I made this for my foodie girlfriends tonight and the only mistake I made was not printing out copies of the sauce, it was that good. I added 4 oz of herb and garlic goat cheese and a little more cream than called for…outstanding! I made my own fettucine which didn’t hurt either. For anyone who is going to try the recipe, don’t skip roasting the garlic, it’s amazing in this sauce. We all agreed it was restaurant worthy, and since we live in Montreal, a real feast for foodies, that’s saying a lot!!! Merci

    1. Kristin says:

      That’s Awesome Barbara! sounds like it went very well. Thanks for leaving such a positive Experience.

  8. Tammie says:

    Excellent sauce to build on and make different things! Love it!

    1. Kristin says:

      Thank you Tammie!

  9. Rachel says:

    Is two heads of roasted garlic really only 2 tbsp? Worried I’m reading this wrong and don’t want to mess it up!


    1. Kristin says:

      It’s an estimate because the size will vary. However, once roasted and smashed, it’s compressed quite a bit verses just mincing it.

  10. Ann Welker says:

    Hi Kristin. I just made this recipe tonight and I must say that it was absolutely DELICIOUS. My family loved it! I’ve made your pumpkin fettuccini Alfredo and it was delicious too. Thanks for such great vegetarian recipes!

    1. Kristin says:

      Love both of those pastas! So glad you enjoyed them too!!

  11. Mari Dominguez says:

    Made it. It is heavenly!!! even though I didn’t know roasting the garlic takes so long. Next time I will roast the day before and make plenty for the roast garlic parmesan bread. I will also serve Chicken Saltimbocca on the side. Thanks,

  12. Mari Dominguez says:

    Made it in order to practice to make for the neighbors on the weekend. It is heavenly!!! even though I didn’t know roasting the garlic takes so long. Therefore, I will roast the day before and make plenty for the roast garlic parmesan bread. I will also serve Chicken Saltimbocca on the side. I visited this website after finding this recipe on Pinterest. Tried to rate the recipe giving it 5***** but somehow it is not working.

  13. Emily says:

    How many does this recipe feed?

    1. Kristin says:

      It will feed 4-6 people as an entree, more if served with a protein like chicken.

  14. Paz says:

    This looks delicious! If you were to incorporate a meat on this dish, what would you use? Thanks in advance!!

    1. Kristin says:

      I’d probably go with chicken.

  15. Marisela says:

    Todas se ven muyyyy ricas!!!! intentare hacer alguna porque me encanta la pasta y tambien soy fans del ajo….. Gracias por compartirla

  16. Jess says:

    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 ?

    1. Kristin says:

      That sounds delicious!

  17. Priyanka says:

    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!

    1. Kristin says:

      Good for you!! I was just starting to cook at 16 and this would have been intimidating for me. So glad you loved it!

  18. A says:

    looks amazing! im going to try this but roast my peppers on my stove up! Cant wait 🙂

    1. Kristin says:

      Love that idea!

  19. Lorena says:

    Hello! I want to make this tomorrow. Is there a quicker way to roast the peppers?

  20. Maureen says:

    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.

    1. Kristin says:

      Awesome Maureen, good luck!