Roasted Red Pepper Alfredo Recipe
A creamy and vibrant Roasted Red Pepper Alfredo pasta featuring a luscious blend of roasted red peppers, butter, heavy cream, and Parmesan cheese. This dish combines the sweetness of red peppers with a rich, cheesy sauce that perfectly coats tender spaghetti or fettuccine noodles for a comforting Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 5 ounces spaghetti or fettuccine
Sauce
- 1 (12-ounce) jar of roasted red peppers, drained
- 4 tablespoons unsalted butter
- 3/4 cup heavy cream
- 2 cups finely grated Parmesan cheese
- 1 tablespoon chopped basil (plus extra for garnish)
Instructions
- Prepare the peppers: Bring a large pot of water to a boil. Meanwhile, puree the drained roasted red peppers in a blender or food processor. Pour the puree through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract about 3/4 cup of strained pepper juice. Discard the solids and set the puree aside.
- Start cooking the pasta: Add the pasta to the boiling water and cook for about half the time indicated on the package instructions. The pasta will finish cooking later in the sauce.
- Make the sauce: In a large saucepan over medium-low heat, bring the heavy cream to a simmer. Whisk in the butter until fully melted and combined. Add the strained roasted red pepper puree, stir well, and simmer for a few minutes to meld flavors.
- Add cheese and finish sauce: Stir the grated Parmesan into the sauce until melted and smooth. Add the partially cooked pasta to the sauce, tossing to coat. Continue to simmer and toss the pasta constantly until the sauce thickens and adheres well to the noodles. If the sauce is too thick or sticky, add a few tablespoons of reserved starchy pasta water to loosen it. Grate an additional 1/4 cup Parmesan if desired for extra creaminess. Season with salt and pepper to taste. Stir in the chopped basil during the last few minutes of cooking.
- Serve: When the sauce is thick and coating the pasta nicely, serve immediately. Garnish with extra chopped basil and a sprinkle of Parmesan cheese for a fresh, flavorful finish.
Notes
- The pasta is intentionally undercooked initially so it can finish cooking in the sauce, absorbing maximum flavor.
- Reserve some pasta cooking water to adjust sauce consistency as needed.
- Straining the pepper puree removes fibrous solids, yielding a smooth, silky sauce.
- Use freshly grated Parmesan cheese for best melting and flavor.
- This dish is best enjoyed fresh as the sauce thickens upon cooling.
Keywords: Roasted Red Pepper Alfredo, creamy pasta, Italian pasta sauce, easy pasta recipe, vegetarian pasta
Find it online: https://frommamamaya.com/roasted-red-pepper-alfredo-recipe/
