Description
A creamy and flavorful twist on traditional Alfredo sauce made with roasted red peppers.
Ingredients
Scale
- 2 large red bell peppers
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Roast in the oven for 20-25 minutes until the skin is blistered and the peppers are tender.
- Remove the peppers from the oven and let them cool for a few minutes. Once cooled, peel off the skin and chop the peppers into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped roasted red peppers to the skillet and stir for another 2-3 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste. If the sauce is too thick, you can add a little pasta water or more cream to reach your desired consistency.
- Serve the sauce over your favorite pasta, garnished with fresh basil if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes while cooking the garlic.
- Substitute the heavy cream with half-and-half for a lighter version, or use cashew cream for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg