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–+ servings
Red Pepper Alfredo Sauce

Creamy Red Pepper Alfredo Sauce That'll Wow Your Taste Buds

This Creamy Red Pepper Alfredo Sauce elevates weeknight meals with rich flavors and a luxurious texture, making it a must-try for any dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Red Pepper Alfredo Sauce Ingredients
  • 2 medium red bell peppers choose firm, bright peppers for the best flavor
  • 1 cup heavy cream for a rich and creamy base
  • 3 cloves garlic, minced fresh garlic will give the best flavor
  • 1 cup grated Parmesan cheese use freshly grated for optimal melting
  • 2 tbsp unsalted butter to add richness and depth
  • Salt and pepper to taste

Equipment

  • Oven
  • Baking tray
  • Blender
  • Large skillet

Method
 

How to Make Red Pepper Alfredo Sauce
  1. Preheat the oven to 450°F (232°C) for roasting the peppers.
  2. Halve the red bell peppers and remove the seeds. Place them skin-side up on a baking tray. Roast for 20-25 minutes until the skins are blistered and charred.
  3. Once the peppers have cooled slightly, peel off the skins and blend the roasted peppers with the minced garlic until smooth and creamy.
  4. In a large skillet over medium heat, melt the unsalted butter. Add the pepper mixture and simmer for about five minutes.
  5. Slowly stir in the heavy cream and simmer gently for another five minutes until thickened.
  6. Remove from heat and mix in the grated Parmesan cheese until fully melted. Season with salt and pepper to taste.
  7. Serve immediately over freshly cooked pasta or as a topping for grilled chicken.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 2000IUVitamin C: 50mgCalcium: 200mgIron: 1mg

Notes

Optional: Garnish with freshly chopped parsley for a pop of color. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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