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Roasted Red Pepper Alfredo


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  • 1 Tablespoon Butter
  • ½ Tablespoons Flour
  • ⅓ cups Skim Milk
  • 2 Tablespoons Jarred Roasted Red Pepper Strips, Roughly Chopped
  • 2 Tablespoons Parmesan Cheese, Grated
  • Salt And Pepper
  • 1 cup Cooked Fettuccine


Adapted from


Step 1

In a pot over medium low heat, add butter. Once melted, whisk in flour. Stir for 2-3 minutes. Add milk to the butter/flour mixture. Cook until just beginning to thicken, then add the pepper strips. Transfer to a food processor and pulse until sauce is uniform in color.

Return sauce to the pot over low heat. Add parmesan and season with salt and pepper. Toss with fettuccine and serve with more parmesan and pepper, if desired.

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