Roasted Red Pepper Alfredo Creamy Pasta Delight

Ingredients

• 2 large red bell peppers, roasted and peeled
• 1 cup heavy cream
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• 1 cup grated Parmesan cheese
• 12 ounces fettuccine pasta
• as needed fresh basil leaves for garnish

Instructions

1. Start by roasting the red bell peppers. Preheat your oven to 425°F (220°C). Place the peppers on a baking sheet and roast for about 20-25 minutes, turning halfway, until the skin is charred and blistered. Remove from the oven, cover with aluminum foil, and let them steam for 10 minutes. Peel the skin off and remove the seeds. Set aside.
2. In a blender, combine the roasted red peppers, heavy cream, and a pinch of salt. Blend until smooth and creamy.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
4. Pour the red pepper cream sauce into the skillet and stir in the Italian seasoning. Let the sauce simmer for approximately 5 minutes to thicken slightly.
5. While the sauce is simmering, cook the fettuccine according to package instructions until al dente. Drain and set aside.
6. Stir the grated Parmesan cheese into the sauce, mixing until it's fully melted and incorporated. Adjust seasoning with salt and pepper to taste.
7. Add the cooked fettuccine into the skillet with the Alfredo sauce. Toss the pasta until well coated in the sauce.
8. Serve the Roasted Red Pepper Alfredo warm, garnished with fresh basil leaves.