Description
This light alfredo sauce replaces heavy cream with a smoky roasted red pepper puree and a light roux base using milk and broth. It creates a bold, flavorful, and satisfying pasta dish ready in under 30 minutes.
Ingredients
Scale
- 12 ounces fettuccine or linguine
- 7 ounces jarred roasted red peppers, drained and blotted dry
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced, divided
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1/2 cup vegetable broth
- 3/4 cup finely grated Parmesan cheese, plus more for serving
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, finely chopped, for garnish
Instructions
- Prepare Pasta and Reserve Water: Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Before draining, reserve 1/2 cup of pasta cooking water. Drain pasta and set aside.
- Blend Red Pepper Puree: While the pasta cooks, combine the drained red peppers and 1 tablespoon of olive oil in a food processor. Process until completely smooth. Set aside.
- Make Infused Oil Garnish (Optional): Gently heat the remaining 2 tablespoons of olive oil with 1 minced garlic clove and the red pepper flakes in a small saucepan over low heat. Cook for 3-5 minutes until fragrant, being careful not to burn the garlic. Remove from heat and set aside for garnishing.
- Start Roux Base: Melt the butter in a large skillet over medium heat. Add the remaining 3 minced garlic cloves and cook for 1 minute until fragrant. Whisk in the all-purpose flour and cook for another minute, stirring constantly, to cook out the raw flour taste.
- Simmer Sauce: Gradually pour in the milk and vegetable broth, whisking continuously to prevent lumps. Bring to a gentle simmer, whisking frequently until the sauce begins to thicken slightly (3-5 minutes).
- Incorporate Puree: Stir in the red pepper puree until fully incorporated and the sauce is uniform in color. Simmer for 2-3 minutes, then season with salt and black pepper to taste.
- Add Cheese and Adjust Consistency: Remove the skillet from the heat before adding the cheese. Stir in the finely grated Parmesan cheese until completely melted and smooth. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until the desired consistency is reached.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss gently but thoroughly to ensure every strand is evenly coated.
- Garnish and Serve: Serve immediately, drizzled with the prepared chili-garlic infused oil (if using) and sprinkled generously with fresh chopped parsley and extra Parmesan cheese.
Notes
To avoid separation when adding cheese, remove the skillet from heat first. If separation occurs, whisk in a splash of reserved pasta water to emulsify. The sauce can be prepared up to 2 days ahead and reheated by adding milk or broth to loosen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 575 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 20 mg
Keywords: light alfredo, pasta, roasted red pepper, creamy sauce, weeknight dinner, vegetarian