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Lighter Roasted Red Pepper Fettuccine Alfredo
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!
- 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!