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!
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:
Roast the red peppers and garlic.
Blend the vegetables together.
Mix with broth, cream and cheese.
Toss with hot pasta.
See? I told you it was easy! Now let’s get cooking!
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.
Cut off the tops of the heads of garlic
Drizzle them with olive oil.
Wrap them in foil.
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.
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. 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.
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.
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.
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.
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.