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Roasted Red Pepper Alfredo, Lightened Up

by on January 11, 2011 in Main Courses, Pasta January 11, 2011 Main CoursesPasta
See post on Katie’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A lighter but full-flavored alternative to traditional pasta alfredo dishes.

Ingredients

  • 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

Preparation

1. In a pot over medium low heat, add butter. Once melted, whisk in flour. Stir for 2-3 minutes.
2. 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.
3. 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.

2 Comments

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nholley73 on 1.30.2011

Can’t wait to make it, thanks

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piescientista on 1.12.2011

Sounds great, Can’t wait to try this one!

2 Reviews

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lovemesomebuggy on 1.31.2011

I really enjoyed this. It was incredibly easy and fast to throw together! I added some cayenne and red pepper flakes, and some grilled chicken. And instead of jarred peppers, I used a fresh red bell pepper and grilled it on an open flame before slicing them into thin strips for the sauce. Yummy!!

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piescientista on 1.17.2011

I enjoyed this. I made it with Tofu Shirtaki noodles to be extra healthy. I thought the flavor was good and didn’t notice any flour flavor. I added a dash of red pepper flakes because I LOVE a little spice. I think this would go really well with some added veggies too, because the sauce is creamy but light and would coat them well, so next time I will throw in some steamed broccoli too.

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