Description
A creamy and flavorful Roasted Garlic and Red Pepper Fettuccine Alfredo that combines the sweetness of roasted red peppers and garlic with a rich Parmesan cream sauce, perfect for a comforting main course.
Ingredients
Units
Scale
Main Ingredients
- 6 large red bell peppers, cut into quarters with seeds and membranes removed
- 2 heads of garlic, roasted and mashed (about 2 tablespoons)
- 16 ounces fettuccine
- 1 tablespoon olive oil
- 1/2 medium onion, diced (about 3/4 cup)
- 2 tablespoons butter
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 1/4 cup nonfat milk
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
Instructions
- Roast Peppers: Preheat the oven to broil. Place the red bell pepper quarters skin side up on a foil-lined baking sheet. Broil for about 15 minutes or until the skins are blackened all around. Remove from oven and immediately place the peppers in a sealed ziplock bag for 10 minutes to steam.
- Peel Peppers: After steaming, remove the peppers from the bag and peel off the skins using your fingers. They should come off easily. Roughly chop the peeled peppers and set aside.
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Sauté Onion: In a 5 quart pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. If using raw garlic instead of roasted, add it during the last minute of cooking.
- Puree Ingredients: Transfer the roasted peppers, roasted garlic, and cooked onions to a blender or food processor. Puree until smooth.
- Make Sauce: Add butter to the pot used for onions and melt over medium heat. Pour in the red pepper puree, then add broth, heavy cream, and nonfat milk. Stir to combine and season with salt and pepper to taste. Heat gently until warmed through, then remove from heat.
- Finish Sauce: Stir in the grated Parmesan cheese and chopped parsley until the cheese is melted and the sauce is smooth.
- Toss Pasta: Add half of the cooked pasta to the sauce and gently toss to coat. Add the remaining pasta and toss again until well coated.
- Serve: Garnish with additional grated Parmesan and chopped parsley. Serve immediately for best flavor and texture.
Notes
- Use a sealed bag to steam peppers after broiling to make peeling easier.
- Adjust the cream and milk ratio to make the sauce richer or lighter according to preference.
- Vegetable broth can be substituted with chicken broth for added flavor.
- For a vegan version, omit butter and Parmesan and use a plant-based cream and cheese alternative.
- Serve immediately as the sauce thickens when cooled.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
