SUBSCRIBE BY EMAILRoasted Red Pepper Fettuccine Alfredo is rich, creamy and so easy to make. This colorful Italian dish is a favorite with a bit of added flair in both color and flavor.
I originally made Roasted Red Pepper Fettuccine Alfredo a while back when I was visiting with my family in Ohio. Pasta is a staple with my family, and this dish was a hit!
Who doesn’t love a good Alfredo sauce? So creamy and rich. I’m a fan for sure, and this Alfredo sauce was a little out of the ordinary. It’s truly tasty.
My mom and I had been baking (and baking a little more!) for the Easter holiday. The Friday before Easter, she wanted to make a meatless meal.
We had been so busy and didn’t want to fuss over lunch, so she suggested mac & cheese from a box.
What?? Did my traditional Italian mama really just say that?! I don’t think I’ve ever heard those words fall from her lips!
If mac & cheese is truly calling your name, I suggest you try my recipe for Chorizo Mac & Cheese. BIG FLAVOR!
And if your mind has now wandered to traditional Easter food, this recipe for Jalapeño Deviled Eggs is great anytime of year!
Instead of lunching on mac and cheese from a box (not that there’s anything wrong with that), I decided on this equally easy-to-make Roasted Red Pepper Fettuccine Alfredo.
The ingredients aren’t exactly traditional when it comes to Alfredo sauce, but you probably have all that you need for the sauce in your fridge right now.
My mom gave me one of her jars of canned roasted red peppers. A few garlic cloves later and I was ready to get started on what turned out to be a great meal.
Vibrant and creamy, Roasted Red Pepper Fettuccine Alfredo offers a quick, meatless dish that is big on flavor. You must try it. It’s as easy as boxed mac & cheese, and a whole lot better!
Calories
217 cal
Fat
14 g
Carbs
10 g
Protein
13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Patricia Conte/Grab a Plate
Serves Serves 6
Roasted Red Pepper Fettuccine Alfredo
Save Recipe
Ingredients
- 12 ounces uncooked fettuccine noodles
- 6 ounces roasted red peppers, drained of any oil (plus extra, diced, for garnish)
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 6 ounces cream cheese
- 1/4 cup milk (or a bit more for a creamier sauce)
- 1/3 cup Parmesan cheese (plus extra for garnish)
- Fresh parsley leaves for garnish
Instructions
- Add the roasted red peppers, garlic, salt, and black pepper to a food processor or blender and pulse until smooth. Remove and set aside.
- Cook the fettuccine according to package directions. Drain and set aside.
- Add the butter to a large skillet over low heat. When melted, add the cream cheese to the skillet. Use the back of a wooden spoon to break up the cream cheese.
- When the cream cheese softens and begins to melt, add the milk and Parmesan cheese, and whisk to combine.
- Add the roasted red pepper sauce to the skillet, and whisk to combine.
- Add the cooked fettuccine to the skillet. Use tongs to toss the fettuccine and help coat it with the sauce and heat it through.
- When well coated, serve in individual bowls and garnish with extra Parmesan cheese, diced roasted red pepper, and fresh parsley.
7.8.1.2214https://www.azgrabaplate.com/roasted-red-pepper-fettuccine-alfredo/
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Serves Serves 6
Save RecipeIngredients
- 12 ounces uncooked fettuccine noodles
- 6 ounces roasted red peppers, drained of any oil (plus extra, diced, for garnish)
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 6 ounces cream cheese
- 1/4 cup milk (or a bit more for a creamier sauce)
- 1/3 cup Parmesan cheese (plus extra for garnish)
- Fresh parsley leaves for garnish
Instructions
- Add the roasted red peppers, garlic, salt, and black pepper to a food processor or blender and pulse until smooth. Remove and set aside.
- Cook the fettuccine according to package directions. Drain and set aside.
- Add the butter to a large skillet over low heat. When melted, add the cream cheese to the skillet. Use the back of a wooden spoon to break up the cream cheese.
- When the cream cheese softens and begins to melt, add the milk and Parmesan cheese, and whisk to combine.
- Add the roasted red pepper sauce to the skillet, and whisk to combine.
- Add the cooked fettuccine to the skillet. Use tongs to toss the fettuccine and help coat it with the sauce and heat it through.
- When well coated, serve in individual bowls and garnish with extra Parmesan cheese, diced roasted red pepper, and fresh parsley.
Liz @ I Heart Vegetables says
Patricia says
Dan from Platter Talk says
Patricia says
Diane says
Patricia says
peter @feedyoursoultoo says
Patricia says
[email protected] says
Patricia says
Linda @ForkandForage says
Patricia says
Tammy says
Patricia says
Annie @ The Garlic Diaries says
Patricia says
Dorothy at Shockingly Delicious says
Patricia says
Becky | The Cookie Rookie says
Patricia says
Joanie @ ZagLeft says
Patricia says
Deb@ Cooking on the Front Burner says
Patricia says
Cathy@LemonTreeDwelling says
Patricia says
amanda @ fake ginger says
Patricia says
Laura | Petite Allergy Treats says
Patricia says
Ayana Pitterson says
Patricia says
Brittany Poulson says
Patricia says
Ashley Stephenson says
Patricia says
mira says
Patricia says
Katie | HealthySeasonalRecipes says
Patricia says
Joan Cajic says
Patricia says
Lindsey Puls says
Patricia says
Mallory Mitchell says
Patricia says
Jacquelyn says
Patricia says
Mona says
Patricia says
Yvonne says
Patricia says