Description
A creamy and flavorful Roasted Garlic and Red Pepper Fettuccine Alfredo that combines the sweetness of roasted red peppers with the rich, velvety texture of a classic Alfredo sauce. Perfect for a comforting vegetarian dinner.
Ingredients
Units
Scale
Roasted Vegetables
- 6 large red bell peppers, cut into quarters with seeds and membranes removed
- 2 heads of garlic, roasted and mashed (about 2 tablespoons)
Pasta
- 16 ounces fettuccine
Sauce
- 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
- Broil Peppers: Set oven to broil. Place red bell pepper quarters skin side up on a foil-lined baking sheet. Broil for 15 minutes or until skins are blackened all around.
- Steam and Peel Peppers: Remove from oven and place peppers in a sealed ziplock bag for 10 minutes to steam. Then peel off skins with your fingers and roughly chop the softened peppers. Set aside.
- Cook Pasta: Cook pasta in heavily salted water to al dente according to package directions. Drain and set aside.
- Sauté Onions: In a 5-quart pot, heat olive oil over medium heat and cook onions until soft, about 5 minutes. If using raw garlic instead of roasted, add it during the last minute of cooking.
- Puree Vegetables: Transfer roasted peppers, mashed garlic, and cooked onions to a blender or food processor and puree until smooth.
- Make Sauce: Add butter to the pot and melt over medium heat. Pour the red pepper puree into the pot. Add broth, heavy cream, and nonfat milk. Stir to combine, then season with salt and pepper to taste.
- Finish Sauce: Remove pan from heat and stir in Parmesan cheese and chopped parsley for flavor and creaminess.
- Toss Pasta: Add half of the cooked pasta to the sauce and gently toss to coat. Add remaining pasta and toss again until fully coated.
- Serve: Garnish with additional grated Parmesan and chopped parsley. Serve immediately for best taste.
Notes
- For a dairy-free version, substitute heavy cream and milk with coconut milk and Parmesan with nutritional yeast.
- If you prefer a stronger garlic flavor, add some roasted garlic while sautéing the onions.
- Use vegetable broth to keep the recipe vegetarian; chicken broth can be used if not strictly vegetarian.
- Peeling the roasted peppers is easier if they are steamed in a sealed bag immediately after broiling.
- Season to taste gradually to avoid over-salting.
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
