Roasted Red Pepper Alfredo

$To make Roasted Red Pepper Alfredo, you need these tasty 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 - Salt and pepper to taste - 1 cup grated Parmesan cheese - 12 ounces fettuccine pasta - Fresh basil leaves for garnish These ingredients create a rich and creamy sauce. The red bell peppers add a sweet and smoky flavor. Heavy cream makes the sauce silky and smooth. Garlic gives it a nice kick, while Italian seasoning adds depth. Parmesan cheese makes it rich and cheesy. Using fresh basil for garnish adds a pop of color and a burst of flavor. You can easily find all these items at your local grocery store. Be sure to choose fresh vegetables and high-quality cheese for the best taste. {{ingredient_image_1}} 1. First, preheat your oven to 425°F (220°C). This step is key for a good roast. 2. Place the two large red bell peppers on a baking sheet. Roast them for about 20-25 minutes. Turn them halfway through for even cooking. You want the skin to look charred and blistered. 3. Once roasted, remove the peppers from the oven. Cover them with aluminum foil. Let them steam for 10 minutes. This helps loosen the skin. 4. After steaming, carefully peel off the skin and remove the seeds. Set the roasted peppers aside. 1. In a blender, combine the roasted red peppers with 1 cup of heavy cream. Add a pinch of salt. 2. Blend until the mixture is smooth and creamy. This is the star of your dish! 3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 4. Add 3 minced garlic cloves to the oil. Sauté for about 1-2 minutes. You want the garlic to smell great, but not brown. 5. Pour in the blended red pepper cream sauce. Stir in 1 teaspoon of Italian seasoning. Let the sauce simmer for about 5 minutes. This thickens it just right. 1. While the sauce simmers, cook 12 ounces of fettuccine pasta. Follow the package instructions until it is al dente. This keeps your pasta firm. 2. Once cooked, drain the pasta and set it aside. 3. Stir in 1 cup of grated Parmesan cheese into the sauce. Mix until it melts fully. Adjust the seasoning with salt and pepper as needed. 4. Add the cooked fettuccine into the skillet with the sauce. Toss everything together. Ensure the pasta is well coated in the creamy sauce. 5. Your Roasted Red Pepper Alfredo is ready to serve! Enjoy it warm, garnished with fresh basil leaves. To get the right creaminess in your sauce, use heavy cream. This gives a rich texture. Blend the roasted red peppers until smooth. If the sauce is too thick, add more cream or a splash of pasta water. For flavors, taste and adjust. Add more salt or pepper if needed. A pinch of nutmeg can enhance the creaminess too. You can roast red peppers in different ways. If you don’t have an oven, try grilling them. Just place them on the grill until charred. You can also roast them on a stovetop flame. Turn the peppers until the skin is blackened. After roasting, steam them to make peeling easy. Store leftover roasted peppers in a jar with olive oil. They last about a week in the fridge. If you want a vegetarian dish, swap Parmesan cheese for nutritional yeast. This gives a cheesy flavor without dairy. You can also add more veggies. Spinach or mushrooms work great. Just sauté them with garlic before mixing them into the sauce. This adds color and nutrition to your meal. Pro Tips Roasting Tips: Ensure to turn the peppers halfway through roasting for even charring and flavor enhancement. Blending Smoothness: For an ultra-smooth sauce, allow the roasted peppers to cool slightly before blending. Pasta Cooking: Always reserve a cup of pasta water before draining; it can help adjust the sauce consistency if needed. Flavor Boost: Add a pinch of red pepper flakes to the sauce for an extra kick of heat if desired. {{image_2}} You can make Roasted Red Pepper Alfredo even better by adding protein. Grilled chicken is a great choice. It gives a nice texture and flavor. Shrimp is another excellent option. Just sauté it until it's pink and juicy. If you want a vegetarian option, try tofu. Cube it and pan-fry until golden. Chickpeas work well too. They add a nice bite and boost fiber. Fettuccine is wonderful, but you can switch it up. Try penne or rigatoni for a change in shape. Their tubes hold sauce well. You can also use whole wheat pasta for more fiber. For gluten-free needs, use rice or quinoa pasta. They still taste great and keep the meal light. Spices can elevate your dish. A pinch of red pepper flakes adds heat. Fresh herbs like thyme or oregano bring freshness. You can even stir in some lemon zest for a zing. For garnishes, fresh basil leaves are perfect. They add color and a lovely aroma. Grated Parmesan on top also looks nice and tastes great! To store your Roasted Red Pepper Alfredo, let it cool first. Use an airtight container. This keeps the pasta fresh and tasty. You can store it in the fridge for up to three days. Just remember, the cream can change texture after a few days. You can also freeze Roasted Red Pepper Alfredo for later. Portion it into freezer-safe containers. Leave some space at the top for the sauce to expand when frozen. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Then, heat it gently on the stove over low heat. You may need to add a splash of cream or milk to restore the creaminess. Stir often to avoid burning. Enjoy your creamy pasta delight even after a long day! To make Roasted Red Pepper Alfredo, gather these 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 - Salt and pepper to taste - 1 cup grated Parmesan cheese - 12 ounces fettuccine pasta - Fresh basil leaves for garnish Start by roasting your red bell peppers. Preheat your oven to 425°F (220°C). Place the peppers on a baking sheet and roast for 20-25 minutes. Turn them halfway through. The skin will blister and char. After roasting, cover them with foil for 10 minutes to steam. This makes peeling easier. Once cooled, peel the skin and remove the seeds. Next, blend the roasted peppers with heavy cream and a pinch of salt until smooth. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until it smells good. Pour in your red pepper cream and stir in Italian seasoning. Let it simmer for about 5 minutes to thicken. While the sauce simmers, cook fettuccine as per package instructions until al dente. Drain it. Stir grated Parmesan cheese into the sauce until melted. Add salt and pepper to taste. Toss the cooked fettuccine in the sauce until it's fully coated. Serve warm with fresh basil on top. Yes, you can use store-bought roasted red peppers. They save time and effort. They are already cooked and ready to use. However, they might lack the fresh flavor of homemade. The taste can also vary between brands. When using jarred peppers, drain and rinse them to remove excess oil and salt. This can help balance the flavor in your dish. But, keep in mind that fresh roasted peppers add depth and richness. Roasted Red Pepper Alfredo pairs well with many sides. Here are a few ideas: - Garlic bread - Steamed broccoli or asparagus - A light green salad with vinaigrette - Grilled chicken or shrimp for added protein For wine, try a light white wine like Chardonnay or Pinot Grigio. These wines complement the creamy sauce well. Enjoy your meal with the perfect sides and drinks! This Roasted Red Pepper Alfredo is a tasty and fun dish to make. You learned about key ingredients, helpful tips, and tasty variations. Remember to roast those peppers for a great flavor boost. You can also try different pasta or add proteins to suit your taste. Enjoy the creamy goodness and impress your friends and family. This dish is easy to store and reheat, so leftovers are a win! Dive in and make your own delicious version today!$

Roasted Red Pepper Alfredo

A creamy and flavorful pasta dish made with roasted red peppers and Parmesan cheese.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

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

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.
In a blender, combine the roasted red peppers, heavy cream, and a pinch of salt. Blend until smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
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.
While the sauce is simmering, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Stir the grated Parmesan cheese into the sauce, mixing until it's fully melted and incorporated. Adjust seasoning with salt and pepper to taste.
Add the cooked fettuccine into the skillet with the Alfredo sauce. Toss the pasta until well coated in the sauce.
Serve the Roasted Red Pepper Alfredo warm, garnished with fresh basil leaves.

Notes

For a spicier kick, add red pepper flakes to the sauce.

Keyword Alfredo, creamy, pasta, red pepper, vegetarian