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When it comes to comfort food, few dishes rival the creamy indulgence of Alfredo pasta. The Roasted Red Pepper & Spinach Alfredo takes this classic favorite to new heights, offering a delightful blend of flavors that is both satisfying and nourishing. This dish brings together the richness of Alfredo sauce with the sweet, smoky notes of roasted red peppers and the vibrant freshness of spinach, creating a meal that is as pleasing to the eye as it is to the palate.

Roasted Red Pepper & Spinach Alfredo

Elevate your pasta night with this Roasted Red Pepper & Spinach Alfredo recipe, a delicious twist on the classic Alfredo. Enjoy the creamy richness paired with the sweet, smoky flavors of roasted red peppers and the vibrant earthiness of fresh spinach. Packed with nutrients and easy to prepare in just 30 minutes, this dish is perfect for busy weeknights or special occasions. Serve it up with crusty bread and a salad for a complete meal that both comforts and delights.
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Ingredients
  

12 oz fettuccine or pasta of choice

2 large roasted red peppers (jarred or homemade)

2 cups fresh spinach (baby spinach works best)

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

    Prepare the Red Pepper Sauce: In a blender or food processor, combine the roasted red peppers and half of the heavy cream. Blend until smooth and creamy. Set aside.

      Sauté the Spinach: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and cook until wilted (about 2-3 minutes).

        Make the Alfredo Sauce: Lower the heat, then add the blended red pepper mixture to the skillet with the spinach. Stir well and allow to cook for 2-3 minutes. Gradually add the remaining heavy cream, red pepper flakes, and Parmesan cheese, stirring continuously until the sauce thickens (about 3-5 minutes). If the sauce is too thick, thin it out with reserved pasta water.

          Combine Pasta and Sauce: Add the cooked fettuccine to the skillet, tossing well to coat the pasta in the creamy sauce. Season with salt and black pepper to taste.

            Serve: Transfer the Roasted Red Pepper & Spinach Alfredo to serving plates. Garnish with fresh basil leaves and additional Parmesan, if desired. Enjoy your delicious meal!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4