Mediterranean Creamy Roasted Red Pepper Alfredo Pasta
This pasta is a Mediterranean-inspired twist on the classic Alfredo. Roasted red peppers give the sauce a beautiful color, natural sweetness, and smoky depth that balances perfectly with creamy Parmesan and butter. It’s rich yet fresh, comforting but still light enough for a weeknight dinner. Pair it with a crisp salad or warm bread for a complete meal.
Prep & Cook Time: 25 minutes
Servings: 4
Ingredients
8 oz fettuccine or your favorite pasta
2 large roasted red peppers (jarred or homemade), drained
1 cup heavy cream
½ cup grated Parmesan cheese
2 tbsp unsalted butter
2 cloves garlic, minced
½ tsp smoked paprika (optional, for extra smokiness)
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Extra grated Parmesan, for topping
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.
Make the roasted red pepper base
In a blender or food processor, add roasted red peppers and blend until smooth. Set aside.
Prepare the sauce
In a large skillet over medium heat, melt the butter.
Add minced garlic and cook for about 1 minute until fragrant (don’t burn).
Stir in the blended roasted red peppers and smoked paprika. Cook 2–3 minutes to warm through.
Add cream and cheese
Pour in the heavy cream and stir until combined.
Add Parmesan and stir until melted and creamy.
Season with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
Combine pasta and sauce
Toss the cooked pasta into the sauce until well coated.
Let it simmer for 1–2 minutes so the pasta absorbs the flavors.
Finish and serve
Plate the pasta and top with extra Parmesan and fresh parsley.
Serve warm.
Tips & Variations
Protein Boost: Add grilled chicken, shrimp, or sautéed Italian sausage for a heartier dish.
Vegetarian Add-ins: Toss in spinach, mushrooms, or artichoke hearts for extra Mediterranean flavor.
Cheese Swap: Try Pecorino Romano or a touch of feta for a saltier, tangier bite.
Spice It Up: Add red pepper flakes or a pinch of cayenne for heat.
Make It Lighter: Use half-and-half or a splash of milk in place of heavy cream, though the sauce will be less rich.
Gluten-Free Option: Swap in your favorite gluten-free pasta.
Extra Smoky: Use fire-roasted red peppers or roast fresh bell peppers at home for deeper flavor.
Serving Idea: Pair with garlic bread, roasted veggies, or a fresh green salad for a complete meal.
Q&A
Q: Can I use jarred roasted red peppers instead of roasting my own?
Yes, jarred roasted peppers work perfectly and save time. Just drain them well before blending.
Q: How can I make the sauce thicker?
Let it simmer a few extra minutes after adding the cream and cheese, or stir in a little more Parmesan.
Q: Can I make this dairy-free?
Yes. Use olive oil or plant-based butter, a dairy-free cream substitute (like cashew cream or coconut cream), and vegan Parmesan.
Q: What pasta shapes work best?
Fettuccine is traditional, but penne, rigatoni, or rotini all hold the sauce nicely.
Q: Can this be made ahead of time?
The sauce can be made in advance and stored in the fridge for up to 2 days. Reheat gently and toss with fresh pasta before serving.
Nutrition
(per serving, approx. 1/4 of recipe)
Calories: ~420
Protein: 11g
Fat: 26g
Carbohydrates: 35g
Fiber: 3g
Sodium: 320mg
(Values will vary depending on ingredients and portion sizes.)
Conclusion
This Mediterranean Creamy Roasted Red Pepper Alfredo Pasta is a silky, flavorful twist on a beloved classic. The roasted peppers add natural sweetness and a light smokiness that balances the richness of cream and Parmesan. It’s versatile, easy to customize with proteins or vegetables, and comes together in under 30 minutes, making it ideal for both weeknight dinners and special occasions.