Light Alfredo Sauce Recipe With Smoky Roasted Red Pepper

I always crave the creamy comfort of alfredo, but sometimes a heavy cream-based sauce leaves me feeling too sluggish for a weeknight. This specific light alfredo sauce recipe swaps out that traditional richness for a vibrant, smoky roasted red pepper puree. It still delivers all the comfort you want, but feels so much lighter on the palate. We’ve replaced the traditional heavy cream with a vibrant smoky roasted red pepper puree and a light roux base made with milk and broth. The result is a bold, flavorful, and incredibly satisfying family dinner that’s ready in under 30 minutes. This light alfredo sauce recipe is guaranteed to become a new weeknight staple in your rotation.

Ingredients

340 g / 12 oz fettuccine or linguine: This long pasta shape holds the creamy sauce well. Be sure to reserve a half cup of the starchy pasta water before draining; this is crucial for adjusting the consistency later.
200 g / 7 oz jarred roasted red peppers, drained and blotted dry: This ingredient provides the signature smoky flavor and vibrant color, replacing the heavy cream base. Make sure to blot them dry to avoid excess moisture in the sauce.
45 ml / 3 tbsp olive oil, divided: Extra virgin olive oil adds rich flavor to the sauce base and is essential for making the red pepper puree smooth. It’s also used to create the optional chili-garlic infused oil garnish.
4 cloves garlic, minced, divided: Garlic is divided between the main sauce base (3 cloves) and the infused oil garnish (1 clove) for layered flavor.
15 g / 1 tbsp unsalted butter: Used as the foundation for a light roux, providing necessary fat without excess heaviness. Choose unsalted butter to control the overall sodium content of the sauce.
15 g / 1 tbsp all-purpose flour: The key thickening agent in the light roux, creating a stable base for the milk and broth. Ensure you cook the flour for at least a minute to remove the raw flour taste. If you need to make this gluten-free, substitute a 1-to-1 gluten-free flour blend.
240 ml / 1 cup 2% milk: Replaces heavy cream for a lighter, less caloric sauce base. For an even richer sauce without adding heavy cream, substitute with whole milk.
120 ml / ½ cup vegetable broth: Adds savory depth and helps thin the sauce to the correct consistency. If you want to add more protein, chicken broth can be used instead for a richer base.
75 g / ¾ cup Parmesan cheese, finely grated, plus more for serving: Finely grate the cheese yourself for better melting and to prevent clumping. This provides the essential salty, nutty flavor of alfredo.
2 ml / ½ tsp red pepper flakes (optional, for infused oil): Adds a gentle heat to the garnish oil; adjust to taste or omit entirely if serving to small children.
Salt, to taste: Use to season both the pasta cooking water and the finished sauce. Remember that Parmesan cheese adds significant saltiness, so adjust accordingly.
Black pepper, to taste: Adds a sharp, pungent finish to balance the sweetness of the roasted red peppers.
15 g / ¼ cup fresh parsley, finely chopped, for garnish: Adds freshness and visual contrast to the vibrant orange sauce.

This light alfredo sauce recipe is much healthier than traditional versions, making it an excellent choice for family dinners where you want to keep things light but satisfying.

Instructions

Cook the pasta and reserve water. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 120 ml / ½ cup of the starchy pasta cooking water; this is crucial for adjusting the sauce consistency and helping it adhere to the pasta. Drain the pasta and set it aside, but do not rinse.
Prepare the roasted red pepper puree. While the pasta cooks, combine the drained and blotted roasted red peppers with 15 ml / 1 tbsp of olive oil in a food processor or blender. Process until the mixture is very smooth and completely uniform in texture. Set the vibrant puree aside.
Make the chili-garlic infused oil (optional garnish). Gently heat the remaining 30 ml / 2 tbsp of olive oil in a small saucepan over low heat with 1 minced garlic clove and the red pepper flakes (if using). Cook for 3-5 minutes until the garlic is fragrant and lightly golden, being very careful not to let it burn. Remove from heat and let cool; strain out the solids for a clear oil or leave them in for texture, then set aside for garnishing.
Create the roux base. In a large skillet or Dutch oven, melt the butter over medium heat. Add the remaining minced garlic (from 3 cloves) and cook for 1 minute until fragrant; do not let the garlic brown. Whisk in the all-purpose flour and cook for another minute, stirring constantly, to create a light roux and cook out the raw flour taste. I find a 12-inch cast iron skillet works perfectly for mixing the pasta and sauce in one pan.
Thicken the sauce with milk and broth. Gradually pour in the milk and vegetable broth, whisking continuously to prevent lumps from forming. Bring the sauce to a gentle simmer, whisking frequently, until it begins to thicken slightly, about 3-5 minutes. This creates a creamy base for our light alfredo sauce recipe without needing heavy cream.
Add the red pepper puree and simmer. Stir in the reserved roasted red pepper puree until it is fully incorporated and the sauce has a uniform, vibrant orange-red color. Continue to simmer for 2-3 minutes, allowing all the smoky flavors to meld together. Season generously with salt and black pepper to taste.
Incorporate the Parmesan cheese and adjust consistency. Remove the skillet from the heat *before* adding the cheese; this prevents the cheese from clumping or separating when it melts. Stir in the finely grated Parmesan cheese until it has melted completely and the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until the desired consistency is reached. If the sauce separates when adding the cheese, add a small splash of the reserved pasta water while whisking vigorously to bring it back together.
Toss the pasta and serve. Add the drained cooked pasta directly into the skillet with the sauce. Toss gently but thoroughly to ensure every strand of fettuccine is evenly coated with the smoky roasted red pepper alfredo sauce. This delicious light alfredo sauce recipe is perfect for a satisfying family dinner.
Garnish and finish. Serve immediately in deep, light-colored bowls to highlight the sauce’s vibrant hue. Drizzle each portion with a small amount of the prepared chili-garlic infused oil (if using), then sprinkle generously with fresh chopped parsley and a final grating of Parmesan cheese for visual contrast and added flavor.

Tips for Making it Family-Friendly

When serving a crowd, especially kids, it’s easy to make adjustments. The red pepper flakes in the infused oil garnish are optional; omit them entirely for a non-spicy version. The roasted red pepper itself is typically sweet and mild, making this light alfredo sauce recipe very kid-friendly.

For extra nutrition, finely dice carrots or zucchini and saute them with the garlic before adding the roux. The vibrant color of the sauce helps hide other vegetables from picky eaters.

If children prefer a milder version, serve with a side of plain grilled chicken or meatballs alongside the pasta. The rich, creamy texture is often appealing to young palates.

Smart Serving and Meal Prep Suggestions

Serve this light alfredo sauce recipe over pasta alongside grilled chicken breast, baked salmon, or seared shrimp. The smoky pepper flavor complements white meat and seafood particularly well.

Balance the meal with a crisp green salad or roasted broccoli to complete a light and healthy dinner. The vibrant sauce pairs perfectly with lighter side dishes.

The sauce can be prepared up to 2 days ahead of time and stored separately in an airtight container in the refrigerator. When reheating, add a tablespoon of milk or broth to loosen the sauce as it thickens upon cooling.

FAQs about This Light Alfredo Sauce Recipe

Can I use different liquids than milk and broth?

Yes, heavy cream can replace the milk for a richer sauce, but it won’t be a light alfredo sauce recipe anymore. For dairy-free, use unsweetened plain almond or oat milk.

How do I prevent lumps when making the roux?

Ensure you constantly whisk the flour into the butter for one minute to form a smooth paste, then add the milk and broth gradually, whisking continuously until smooth.

Can I add fresh red peppers instead of jarred?

Jarred roasted red peppers provide a consistent smoky flavor and save significant time. You can roast your own fresh peppers, but the prep time increases significantly.

What if the sauce separates or gets too thick after adding the cheese?

Always remove the sauce from the heat *before* adding the cheese. If separation occurs, whisk in a tablespoon or two of warm reserved pasta water to emulsify and bring it back together. I’ve found adding the cheese off heat is key to keeping a smooth texture for this specific light alfredo sauce.

Can I make this light alfredo recipe vegetarian?

Yes, by using vegetable broth as specified in the recipe. The recipe is already vegetarian; just ensure your Parmesan cheese (if used) is vegetarian-friendly, as some contain animal rennet.

How long will leftovers last?

Leftovers will stay fresh in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a little added milk or broth to regain consistency for this light alfredo sauce recipe.

Conclusion

This easy light alfredo sauce recipe delivers all the comfort of a classic pasta dish without the guilt. The smoky roasted red pepper creates a bold, delicious flavor that will delight the whole family.

Save this recipe for a quick weeknight meal that’s healthier, flavorful, and incredibly satisfying. We love how this light alfredo recipe makes weeknight dinners feel special without adding extra time or heavy ingredients. Save this recipe to your quick meals board for the next time you need family dinner inspiration.