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When it comes to comfort food, few dishes can rival the rich and creamy allure of Alfredo pasta. This beloved Italian classic is a staple for many home cooks and restaurant menus alike, celebrated for its velvety texture and indulgent flavor. Now, imagine taking that comforting dish and elevating it with the sweet, smoky essence of roasted red peppers. The result is a dish that not only pleases the palate but also brings a burst of color and nutrition to the table. Savory Roasted Red Pepper Alfredo Pasta is a delightful fusion that will make weeknight dinners feel special and transform gatherings into culinary celebrations.

Savory Roasted Red Pepper Alfredo Pasta

Indulge in the creamy richness of Savory Roasted Red Pepper Alfredo Pasta, a delightful twist on a classic favorite. This dish combines the velvety smoothness of traditional Alfredo sauce with the sweet, smoky flavor of roasted red peppers, creating a colorful and nutritious meal. Perfect for cozy family dinners or impressive gatherings, this recipe easily elevates your weeknight cooking. Discover how to whip up this comforting, flavorful pasta that everyone will love.
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Ingredients
  

12 oz fettuccine or your favorite pasta

2 large red bell peppers

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes, for garnish (optional)

Instructions
 

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, turning occasionally until the skins are charred and blistered. Once roasted, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This makes peeling easier.

    Prepare the Pasta: While the peppers are roasting, cook the fettuccine according to package instructions in a large pot of salted water until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water, and set aside.

      Blend the Roasted Peppers: After the peppers have steamed, peel off the skins, remove the stems and seeds, and roughly chop them. In a blender or food processor, combine the roasted red peppers with 1 tablespoon of olive oil and blend until smooth. Set aside.

        Make the Alfredo Sauce: In the same pot you used for the pasta, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn.

          Combine Ingredients: Pour the blended roasted red pepper into the pot with garlic. Stir to combine, then add the heavy cream, stirring continuously until the mixture begins to simmer. Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and smooth. Season with smoked paprika, salt, and pepper to taste.

            Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and toss to coat, adding reserved pasta water a little at a time if the sauce is too thick. Make sure the pasta is evenly combined with the sauce.

              Serve: Plate the pasta while hot, and garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes if desired. Enjoy your savory roasted red pepper Alfredo pasta!

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings