Sensational Creamy Red Pepper Alfredo Pasta Recipe For Dinner
Creamy comfort beckons with this red pepper alfredo pasta that weaves rich, vibrant flavors into every twirling forkful.
Roasted peppers blend seamlessly into a silky sauce that coats al dente pasta with luxurious depth.
Weeknight dinners transform when this simple yet elegant dish arrives at the table.
Each bite offers a harmonious balance of smoky sweetness and velvety cream.
The bright red peppers infuse the classic alfredo with unexpected warmth and complexity.
Fresh herbs scattered on top add a final burst of color and freshness.
You’ll find this recipe becomes an instant favorite that sparks conversation and delights taste buds.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 610 kcal
Servings: 5
What You Need For Creamy Red Pepper Alfredo Pasta
For Pasta Base:For Sauce Components:For Finishing and Seasoning:Tools That Help With Creamy Red Pepper Alfredo Pasta
How To Cook Creamy Red Pepper Alfredo Pasta
Drop pasta into well-salted bubbling water and cook until tender, making sure to scoop out a splash of starchy water before draining.
Combine roasted red peppers, heavy cream, garlic, and parmesan in a blender, whirling until silky and vibrant.
Heat olive oil in a skillet, pour in your velvety pepper sauce, and let it simmer gently, stirring occasionally to prevent scorching.
Toss cooked pasta directly into the simmering sauce, adding reserved pasta water to create a luxurious, clingy coating that hugs each noodle.
Sprinkle fresh basil leaves and extra parmesan over the pasta, creating a mouthwatering dish that looks as incredible as it tastes.
Tips And Swaps For Creamy Red Pepper Alfredo Pasta
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Velvety Red Pepper Alfredo Pasta Recipe
- Total Time: 25 minutes
- Yield: 5 1x
Description
Homemade creamy red pepper alfredo pasta blends rich Italian flavors with simple ingredients. Creamy sauce and roasted peppers create a delightful meal that satisfies you with each comforting bite.
Ingredients
- 12 oz (340 g) fettuccine, penne, or pasta of choice
- 2 large roasted red peppers (jarred or homemade)
- 1 cup (240 ml/8 fl oz) heavy cream (or coconut cream for dairy-free)
- ½ cup (50 g) grated Parmesan cheese (or nutritional yeast for vegan)
- 4 cloves garlic, minced
- 2 tbsps olive oil
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- 1 tsp Italian seasoning (optional)
- 1 tbsp salt (for boiling water)
- Salt and black pepper, to taste
- 2 tbsps fresh basil, chopped (optional for garnish)
Instructions
- Pasta Preparation: Boil salted water and cook pasta according to package instructions until al dente, reserving a cup of starchy cooking liquid before draining.
- Sauce Foundation: Heat olive oil in a large skillet over medium temperature, then gently sauté minced garlic until fragrant without browning.
- Vegetable Infusion: Add diced red peppers to the skillet, stirring to caramelize and develop rich flavor profiles, creating a vibrant base for the sauce.
- Cream Transformation: Pour heavy cream into the skillet, then gradually whisk in parmesan cheese, creating a silky, smooth sauce while preventing any unwanted cheese clumping.
- Sauce Refinement: Integrate reserved pasta water slowly, emulsifying the sauce to achieve a perfect, clingy consistency that will elegantly coat the pasta.
- Final Assembly: Combine pasta with the creamy red pepper sauce, tossing thoroughly to ensure each strand is completely enveloped in the luxurious mixture.
- Garnish and Serve: Sprinkle fresh parsley and cracked black pepper over the dish, adding a final touch of color, aroma, and sophisticated flavor complexity.
Notes
- Preserve Pasta Water: Starchy liquid acts as a magical sauce thickener and binding agent, helping create seamless texture and smooth consistency.
- Control Garlic Heat: Sauté garlic gently at medium-low temperature to prevent burning, which releases bitter flavors and ruins sauce delicacy.
- Cheese Melting Technique: Add parmesan gradually and whisk consistently to prevent clumping, ensuring silky smooth sauce without grainy texture.
- Dietary Adaptation Options: Substitute heavy cream with plant-based alternatives like cashew cream for vegan version, or use gluten-free pasta for celiac-friendly preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 610
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 90 mg
Olivia Bennett
Co-Founder & Content Creator
Expertise
Nutritional Analysis, Dietary Accommodations, Food Writing and Blogging,
Education
University of Texas at Austin
Institute of Culinary Education, New York, NY
Olivia Bennett is Cooking Crusade’s go-to expert for nutritious, feel-good food. Based in Austin, she blends her degree in Nutrition from the University of Texas with plant-based culinary training from the Institute of Culinary Education.
Olivia’s recipes are all about balance: vibrant, wholesome, and easy-to-love dishes that work for all kinds of eaters. Her mission is simple: to make healthy eating approachable and genuinely tasty, with tips that support your lifestyle, not complicate it.