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Roasted Red Pepper Alfredo

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Creamy Roasted Red Pepper Alfredo made with tender pasta tossed in a velvety roasted red pepper parmesan sauce. This rich and flavorful pasta dish combines smoky sweetness with classic Alfredo comfort.

Ingredients

  • 12 ounces pasta of choice
  • 1 cup roasted red peppers
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 4 ounces cream cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1/2 cup reserved pasta water

Instructions

  1. Cook the pasta according to package instructions until al dente.
  2. Reserve 1/2 cup of pasta water before draining the pasta.
  3. In a large skillet over medium heat, melt the butter with the olive oil.
  4. Sauté the garlic for about 1 minute until fragrant.
  5. Blend the roasted red peppers until smooth.
  6. Pour the roasted red pepper puree into the skillet and simmer for 2-3 minutes.
  7. Stir in the heavy cream and cream cheese until fully melted and smooth.
  8. Add the parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes.
  9. Toss the cooked pasta into the sauce until evenly coated.
  10. Add reserved pasta water as needed to thin the sauce.
  11. Garnish with fresh parsley and extra parmesan before serving.

Notes

  • Jarred roasted red peppers work perfectly and save preparation time.
  • Fettuccine, penne, rigatoni, or linguine pair well with the creamy sauce.
  • Add grilled chicken, shrimp, sausage, spinach, mushrooms, or broccoli for extra variety.
  • Use half-and-half instead of heavy cream for a lighter version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or water to loosen the sauce.

Nutrition

Find it online: https://cookedbymaya.com/roasted-red-pepper-alfredo/