Roasted Red Pepper Alfredo

$- 2 large red bell peppers - 1 tablespoon olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning blend - Salt and freshly cracked black pepper, to taste - 12 ounces fettuccine pasta - Fresh basil leaves, for garnish For this Roasted Red Pepper Alfredo, you need fresh, simple ingredients. The star of the show is the red bell peppers. They give the dish a rich, sweet flavor. Choose large, firm peppers for the best taste. Next, you will need olive oil. This adds a nice depth to the roasted flavor. Garlic is also key here. It brings warmth and aroma to the sauce. Use heavy cream for a smooth and rich sauce. Freshly grated Parmesan cheese is a must. It melts beautifully and gives a lovely salty kick. Don't forget Italian seasoning. It ties all the flavors together. You’ll also need salt and black pepper for seasoning. For the pasta, fettuccine works great. Its wide shape holds the sauce well. Lastly, fresh basil leaves are perfect for a colorful and fragrant garnish. Gather these ingredients, and you're ready to create a creamy pasta delight! {{ingredient_image_2}} Set your oven to 400°F (200°C). This will get it hot enough to roast the peppers. First, wash the red bell peppers under cool water. Cut them in half from top to bottom. Remove the seeds and stems carefully. Place the pepper halves cut-side down on a baking sheet lined with parchment paper. Drizzle one tablespoon of olive oil over the tops of the peppers. Put the baking sheet in the oven. Roast the peppers for 20-25 minutes. You’ll know they are done when the skins blister and blacken. Once finished, take them out and let them cool for a few minutes. When the peppers are cool enough to touch, peel off the blistered skins. Place the soft roasted flesh into a blender. Add three minced garlic cloves. Blend until smooth, then set the mix aside for later. In a large saucepan, pour in one cup of heavy cream. Heat it over medium heat until it simmers. Gradually whisk in the blended roasted red pepper mixture. Keep whisking until everything is smooth and well combined. Increase the heat slightly. Stir in one cup of freshly grated Parmesan cheese and one teaspoon of Italian seasoning. Keep stirring until the cheese melts and the sauce is creamy. Taste it and add salt and freshly cracked black pepper as needed. While the sauce simmers, bring a large pot of salted water to a boil. Add 12 ounces of fettuccine pasta. Cook it according to the package instructions, usually 8-10 minutes. The pasta should be al dente. Drain and set aside a small cup of the pasta water. Add the drained fettuccine directly to the saucepan with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Plate the pasta right away. Garnish each serving with fresh basil leaves for a pop of color and flavor. Enjoy your delicious Roasted Red Pepper Alfredo! To enhance the taste of your Roasted Red Pepper Alfredo, consider a few simple tweaks. You can add a pinch of cayenne for heat. A squeeze of lemon juice will brighten the dish. Fresh herbs like thyme or oregano can add depth, too. Always taste your sauce before serving to adjust the salt and pepper. If your sauce is too thick, add a bit of pasta water. Just a tablespoon can make a big difference. For a thicker sauce, let it simmer longer to reduce. If you prefer a creamier texture, whisk in more heavy cream slowly until you reach your desired consistency. Timing is key for perfect pasta and sauce. Cook the fettuccine for 8-10 minutes for al dente. While the pasta cooks, roast your peppers for 20-25 minutes. This way, everything finishes at the same time. Keep an eye on the sauce; it needs about 5-7 minutes to blend well with the cheese. Pro Tips Roasting Technique: To enhance the sweetness of the peppers, ensure they are roasted until the skins are blistered and slightly charred, as this adds depth to the flavor. Cheese Quality: Use freshly grated Parmesan cheese for the best melting properties and a richer flavor compared to pre-grated options. Pasta Water Magic: Don’t forget to reserve some pasta cooking water; it’s starchy and can help adjust the sauce's consistency without diluting the flavor. Basil Freshness: Add fresh basil leaves as a garnish just before serving to retain their vibrant color and aromatic properties. {{image_4}} You can switch up the pasta type in this dish. Fettuccine is great, but other options work too. Try using penne, rigatoni, or even whole wheat pasta. Gluten-free pasta is also a good choice for those with dietary needs. Each type brings a unique texture. Mix it up to find your favorite! Want to make this dish heartier? Add some protein! Grilled chicken is a classic choice. Cook the chicken separately, then slice it and add it to the pasta. Shrimp also pairs well with the creamy sauce. For a vegetarian option, consider chickpeas or tofu. Both add texture and protein without meat. Looking to spice things up? You can add herbs and spices to enhance flavor. Fresh basil is a lovely touch, but you can also try thyme or oregano. For a kick, add red pepper flakes. You can even stir in a splash of lemon juice for brightness. Each addition gives the dish a new twist! After you enjoy your Roasted Red Pepper Alfredo, store leftovers in an airtight container. This keeps the pasta fresh and tasty. You should refrigerate the leftovers within two hours of cooking. They will last for up to three days in the fridge. Before you eat the leftovers, look for any signs of spoilage, like bad smells or mold. If you want to keep your Roasted Red Pepper Alfredo longer, freezing is a great option. To freeze, let the pasta cool completely before packing. Use a freezer-safe container or a zip-top bag. Make sure to squeeze out as much air as possible. This helps prevent freezer burn. The dish can stay fresh in the freezer for up to three months. When you are ready to eat it, just thaw in the fridge overnight. To reheat, I recommend using the stove. Place the pasta in a pan over low heat. Add a splash of water or cream to keep it creamy. Stir often to avoid sticking. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts of one minute, stirring in between. This way, you won’t lose the nice texture of the sauce. Enjoy your creamy pasta delight! You can use several options in place of heavy cream. Here are some great alternatives: - Half-and-Half: This is a mix of milk and cream. It makes a lighter sauce. - Coconut Milk: This adds a nice flavor and is dairy-free. Use full-fat for a creamy texture. - Greek Yogurt: This gives a tangy taste and thickens the sauce. Mix it with a bit of milk for smoothness. - Silken Tofu: Blend it for a dairy-free option. It provides creaminess without dairy. These substitutes can help you create a tasty sauce that fits your diet. Yes, jarred roasted red peppers are a good choice! Here are some pros and cons: Pros: - They save time since they are already roasted. - They are often very soft and blend easily. - They add a nice flavor without the roasting step. Cons: - They may have added salt or preservatives. - The flavor can be less fresh than homemade. - They might not be as sweet as fresh roasted peppers. Using jarred peppers makes this recipe quicker, but fresh ones can enhance the taste. To add some heat to your Roasted Red Pepper Alfredo, try these ideas: - Red Pepper Flakes: Add a pinch or more to the sauce for instant heat. - Cayenne Pepper: A small dash can make a big difference. - Hot Sauce: Mix in your favorite hot sauce to taste. - Spicy Sausage: Cook some spicy sausage with the garlic for a meaty kick. These options can help you adjust the heat level to your liking. This creamy pasta pairs well with many sides: - Garlic Bread: The crunchy texture contrasts nicely with the creamy pasta. - Caesar Salad: The crispness of the salad balances the rich sauce. - Steamed Vegetables: Broccoli or green beans add color and nutrients. - Caprese Salad: The fresh tomatoes and basil bring brightness to the meal. These sides can enhance your dining experience and make for a well-rounded meal. In this post, we explored making Roasted Red Pepper Alfredo, from ingredients to serving. You learned how to prepare the sauce, cook the pasta, and achieve the best flavor. Remember, feel free to tweak the recipe with your favorite pasta or proteins. Proper storage and reheating will keep your dish fresh and creamy. Enjoy every bite of this tasty meal! Now, get cooking and impress your family or friends with your skills.$

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
1 tablespoon olive oil
3 cloves garlic, finely minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning blend
to taste Salt and freshly cracked black pepper
12 ounces fettuccine pasta
for garnish Fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
Wash the red bell peppers, slice them in half lengthwise, and remove the seeds and stems. Arrange the pepper halves cut-side down on a baking sheet lined with parchment paper and drizzle with olive oil.
Roast the peppers in the preheated oven for 20-25 minutes until the skins blister and turn blackened. Remove from the oven and let cool for a few minutes.
Peel off the blistered skins from the cooled peppers and transfer the roasted flesh into a blender. Add the minced garlic and blend until smooth; set aside.
In a large saucepan over medium heat, pour in the heavy cream and let it simmer gently. Gradually whisk in the blended roasted red pepper mixture until smooth.
Increase the heat slightly and stir in the freshly grated Parmesan cheese and Italian seasoning. Stir until the cheese is fully melted and the sauce is creamy. Adjust seasoning with salt and freshly cracked black pepper as needed.
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, about 8-10 minutes, until al dente. Drain the pasta and set aside, reserving a small cup of pasta cooking water.
Add the drained fettuccine to the saucepan with the creamy roasted red pepper sauce. Toss gently to coat, adding reserved pasta water if necessary to reach desired consistency.
Plate the pasta immediately, garnishing with fresh basil leaves.

Notes

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

Keyword alfredo, pasta, roasted red pepper