How do I choose the best red bell peppers for roasting?

Absolutely! When selecting red bell peppers, look for ones that are firm, glossy, and free from dark spots. Ideally, choose peppers that are vibrantly colored, as they tend to be sweeter. The more the merrier when it comes to size; larger peppers provide a robust flavor that shines in this dish.

How can I store leftover Roasted Red Pepper Alfredo?

You can store any leftover Roasted Red Pepper Alfredo in an airtight container in your fridge for up to 3 days. I recommend reheating it gently on the stove with a splash of milk or cream to restore its creamy consistency. Avoid the microwave if possible, as it tends to separate the sauce.

What is the best way to freeze Roasted Red Pepper Alfredo?

For freezing, pour the Alfredo sauce into a freezer-safe container, leaving a bit of space at the top, as the sauce will expand when frozen. It can be frozen for up to 2 months. When you're ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, add a splash of broth or cream for creaminess and warm it over low heat, stirring frequently to prevent separation.

Why does my roasted red pepper sauce taste bitter?

If your roasted red pepper sauce has a bitter taste, it could be due to over-charring the peppers. Aim for a nice char on the skin but avoid burning them to a crisp. Additionally, make sure you are using good-quality ingredients, as cheaper products can sometimes have off-flavors.

Is roasted red pepper the same as a bell pepper?

Not quite! Roasted red peppers are typically made from red bell peppers that have been cooked until the skin blisters and chars, enhancing their sweetness and adding a smoky flavor. Fresh bell peppers can also be used in the dish, but roasting them brings out a depth of flavor that makes this Alfredo really special.

Can I make this dish nut-free or dairy-free?

Absolutely! To make the Roasted Red Pepper Alfredo nut-free, simply ensure that your broth isn’t made from any nut bases. For dairy-free options, you can substitute heavy cream with a non-dairy alternative like coconut cream or cashew cream, and use nutritional yeast for a cheesy flavor. Enjoy experimenting with different variations!

Irresistible Roasted Red Pepper Alfredo: A Comforting Classic

Name: Indulgent Roasted Red Pepper Alfredo That Steals the Show
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 large red bell peppers; 2 tablespoons roasted garlic; 1 tablespoon butter; 1 medium onion, diced; 1 cup heavy cream; 1 cup nonfat milk; 1 cup vegetable or chicken broth; 12 ounces fettuccine; 1 cup freshly grated Parmesan cheese; 1/4 cup fresh chopped parsley; Salt and pepper to taste

Indulgent Roasted Red Pepper Alfredo That Steals the Show

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I can still taste the warm, savory aroma that filled my kitchen on that chilly autumn evening when I first whipped up this Roasted Red Pepper and Garlic Fettuccine Alfredo. It was one of those nights where takeout just wouldn’t cut it; my heart craved something comforting, yet I wanted to keep things simple. As I rummaged through my pantry, the bright red bell peppers caught my eye, and I knew I had a star ingredient waiting to shine. This dish transformed before my eyes into a creamy masterpiece—elegantly blending the rich flavors of roasted garlic and sweet red peppers with delicate fettuccine. The luscious Parmesan cheese made every bite melt-in-your-mouth delicious, and before long, it became a family favorite that we return to time and again. It’s not just easy to prepare; it's the kind of meal that brings warmth to the table and makes even the busiest weeknight feel special. So grab your pots and pans, and let’s create something extraordinary together!

Author: Rauz Karoline
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Pasta
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 large red bell peppers
2 tablespoons roasted garlic
1 tablespoon butter
1 medium onion, diced
1 cup heavy cream
1 cup nonfat milk
1 cup vegetable or chicken broth
12 ounces fettuccine
1 cup freshly grated Parmesan cheese
1/4 cup fresh chopped parsley
Salt and pepper to taste

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Instructions

Start by roasting the garlic, as this will enhance its sweetness. Preheat your oven to 400°F (200°C). Wrap the garlic in aluminum foil and roast for about 40-60 minutes until it turns soft and caramelized. You’ll know it’s ready when it’s golden brown and has a sweet aroma wafting through your kitchen. Once done, remove from the oven, let it cool, and then mash it into a paste.
Now, move on to the red bell peppers. Arrange the quartered peppers skin-side up on a foil-lined baking sheet. Place them under your broiler for about 10-15 minutes until the skins blacken and blister. Keep an eye on them; you want this charred texture to develop. Once roasted, let them cool for a few moments before wrapping them in a sealed plastic bag to steam for 10 minutes, which will help loosen the skin.
After the peppers have steamed, remove the skins, which should peel off easily. Roughly chop the softened roasted peppers and set aside to prepare for blending. If you’re using fresh minced garlic instead of roasted garlic, this is the stage to add it to the prep as well.
Boil a large pot of salted water over high heat, then add the fettuccine. Cook according to the package directions until al dente, which usually takes around 8-10 minutes. Once done, drain the pasta, reserving a cup of the pasta water in case you need to adjust the sauce’s consistency later.
In the same pot you used for the pasta, add a drizzle of olive oil over medium heat. Add the diced medium onion and sauté for about 5-7 minutes until they become soft and translucent. This will create a delicious aromatic base for your Roasted Red Pepper Alfredo sauce.
Once the onions are softened, transfer the roasted peppers and the mashed roasted garlic (or fresh minced garlic if using that variation) to the blender. Puree everything until smooth and creamy. This bright and flavorful mixture is the heart of your sauce.
Return to the pot, reduce heat to low, and melt butter. Add the red pepper puree, along with vegetable or chicken broth, heavy cream, and nonfat milk. Stir well to combine, letting it simmer for about 5 minutes. You want it to heat through and thicken slightly, creating a velvety texture that coats the pasta beautifully.
Remove the pot from heat. Stir in the freshly grated Parmesan cheese and fresh chopped parsley. This adds a wonderful depth of flavor and a pop of color to your Roasted Red Pepper Alfredo sauce. Taste and season with salt and pepper to your liking.
Now it's time to marry the pasta with the sauce! Add half of the sauce to the cooked fettuccine in the pot and toss gently until well coated. Then, stir in the remaining sauce until all the pasta is luxuriously enveloped in that creamy goodness.
To finish, plate up your indulgent Roasted Red Pepper Alfredo, garnishing with additional parsley and a sprinkle of Parmesan cheese. Serve immediately and enjoy making this delightful dish that’s sure to impress!

Notes

Enhance the sweetness by roasting garlic, as it brings out rich flavors; this is crucial for the best Roasted Red Pepper Alfredo.
Broil the red peppers skin-side up until well-charred; this adds a smoky flavor that deepens the sauce’s complexity.
If you prefer a thicker sauce, reserve some pasta water to mix in; it creates a silky texture and combines beautifully with the Alfredo.
Be cautious not to overcook the fettuccine; aim for al dente to prevent a mushy texture that won't hold the sauce well.
Don’t skip the freshly grated Parmesan and parsley; they add essential flavor and a beautiful pop of color to your dish.

Nutrition

Serving Size: 1 plate
Calories: 600
Sugar: 4g
Sodium: 550mg
Fat: 37g
Saturated Fat: 22g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 15g
Cholesterol: 85mg

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