Flavorful roasted red peppers transform the sauce for this LIGHTER roasted red pepper fettuccine alfredo. Super creamy and you won’t feel guilty going back for seconds!
Cause let’s be honest: pasta seconds will forever be a thing and when there’s no guilt associated with that we are WINNING.
And I’m probably going back for thirds.
I LIVE for roasted red peppers hanging out in pretty much anything I can sneak it into, so this roasted red pepper fettuccine alfredo was pretty much a no-brainer.
The SAUCE, y’all. It’s like the most magical thing you’ll ever top a noodle with.
HECK yeah this sauce is on the lighter side, friends. 1/4 cup heavy cream and 2 tablespoons of butter are the only guilty ingredients we’ve got here. Not counting the Parm cheese because c’mon, cheese is cheese, guys and if you’re making fettuccine alfredo ya just gotta have it.
So basically its just a lightened-up basic alfredo sauce that gets made right on the stove. Then you puree it all together with jarred roasted red peppers and witness the MAGIC.
Super-duper creamy + killer color magic. Fold up aaaaaaall that saucy goodness in your hot fettuccine and for real, good luck not destroying that entire pan.
But hey, NO GUILT WHATSOEVER. Promise. Just keep telling yourself that after plate number 8.
Lighter Roasted Red Pepper Fettuccine Alfredo
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons white whole wheat flour
- 1/4 cup heavy whipping cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1 cup jarred roasted red peppers
- 2 tablespoons fresh parsley, minced
- Salt and pepper to taste
- 12 oz hot fettuccine pasta, cooked according to package instructions
- In a medium saucepan over medium heat, saute garlic in butter until just fragrant, about 1 minute. Whisk flour into butter until smooth and cook 1 minute until golden. Slowly add cream and milk, whisking until completely smooth.
- Bring sauce to a low simmer over medium heat, stirring occasionally until sauce is slightly thickened. Remove from heat and whisk in Parmesan cheese until melted.
- Transfer sauce to a high speed blender and add roasted red peppers. Blend on high speed until completely smooth. Stir in parsley and season sauce with salt and pepper to taste.
- Toss alfredo sauce with cooked fettuccine pasta until evenly coated and season with additional salt and pepper to taste. Serve immediately warm. Enjoy!