This Creamy Red Pepper Alfredo Pasta is a deliciously rich and flavorful dish that combines the smoky sweetness of roasted red peppers with the creamy decadence of a classic Alfredo sauce. Made with keto-friendly noodles, this dish is perfect for a comforting, low-carb meal that feels indulgent without the guilt.
Why You’ll Love This Recipe
- Keto-friendly & low-carb – Uses alternative noodles like zucchini noodles or shirataki for a low-carb twist.
- Creamy & flavorful – The combination of roasted red peppers and Alfredo sauce is incredibly rich and satisfying.
- Quick & easy – Ready in under 30 minutes with simple ingredients.
- Customizable – Add chicken, shrimp, or veggies for extra protein and nutrients.
- Great for meal prep – The sauce stores well, making it easy to reheat for a fast, delicious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roasted red peppers (jarred or homemade)
- Heavy cream
- Butter
- Cream cheese
- Parmesan cheese (grated)
- Garlic (minced)
- Olive oil
- Salt & pepper
- Italian seasoning
- Red pepper flakes (optional, for spice)
- Keto-friendly pasta (zucchini noodles, shirataki noodles, or hearts of palm pasta)
Directions
- Prepare the noodles – If using shirataki noodles, rinse and drain them well, then lightly sauté in a dry pan for 2-3 minutes. If using zucchini noodles, lightly sauté or serve raw for a fresh texture.
- Blend the sauce – In a blender, combine roasted red peppers, heavy cream, and cream cheese. Blend until smooth.
- Cook the sauce – In a pan over medium heat, melt butter and sauté garlic until fragrant. Pour in the blended red pepper mixture.
- Add cheese & seasonings – Stir in Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes. Simmer for 5 minutes until thick and creamy.
- Combine with noodles – Toss the prepared noodles in the sauce, coating evenly.
- Serve & garnish – Plate the pasta and top with extra Parmesan and fresh basil, if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Protein boost – Add grilled chicken, shrimp, or sausage for extra protein.
- Dairy-free option – Use coconut cream and nutritional yeast instead of dairy-based ingredients.
- Spicy kick – Increase red pepper flakes or add cayenne for extra heat.
- Nutty twist – Blend in a tablespoon of almond butter for extra creaminess.
- Extra veggies – Toss in spinach, mushrooms, or broccoli for more nutrients.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the sauce separately for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a saucepan over low heat, adding a splash of cream or water to thin if needed.
FAQs
Is red pepper Alfredo sauce keto-friendly?
Yes! The sauce is made with roasted red peppers, cream, butter, and cheese, all of which are keto-friendly.
What’s the best low-carb pasta for this recipe?
Shirataki noodles, zucchini noodles, or hearts of palm pasta are great keto alternatives.
Can I use fresh red peppers instead of jarred ones?
Yes! Simply roast fresh red bell peppers in the oven at 400°F until charred, then peel and blend.
How do I thicken the sauce if needed?
Let it simmer longer or add more Parmesan cheese for a thicker consistency.
Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
How do I make the sauce smoother?
Blend it thoroughly in a high-speed blender for an ultra-creamy texture.
Is this dish spicy?
Not by default, but you can add red pepper flakes or cayenne for extra heat.
Can I use store-bought Alfredo sauce?
Yes, but make sure it’s keto-friendly and free from added sugars or starches.
How can I prevent the sauce from separating?
Use full-fat ingredients and avoid overheating the sauce. Stir continuously for a smooth texture.
What proteins pair well with this dish?
Grilled chicken, shrimp, salmon, or Italian sausage all complement the creamy sauce beautifully.
Conclusion
This Creamy Red Pepper Alfredo Pasta is a rich, satisfying dish that brings a unique twist to traditional Alfredo. With its velvety texture, bold flavors, and keto-friendly ingredients, it’s a perfect meal for any occasion. Whether you enjoy it as a quick weeknight dinner or a meal-prep option, this dish will keep you coming back for more.
PrintCreamy Red Pepper Alfredo Pasta (Keto & Low-Carb)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
A creamy, roasted red pepper Alfredo sauce blended with garlic, Parmesan, and heavy cream—served over keto-friendly pasta alternatives like zucchini noodles or shirataki noodles.
Ingredients
For the Red Pepper Alfredo Sauce:
- 2 red bell peppers, roasted and peeled (or use 1 cup jarred roasted red peppers, drained)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 tsp Italian seasoning
- 1/4 cup cream cheese (optional, for extra creaminess)
For the Pasta:
- 2 medium zucchini, spiralized (zoodles) OR
- 1 package (7 oz) shirataki noodles, rinsed and drained OR
- 1 cup hearts of palm pasta (like Palmini)
Instructions
- Roast the Peppers (Skip if using jarred peppers) – Preheat oven to 425°F (220°C). Place whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are charred. Remove from oven, place in a covered bowl for 5 minutes, then peel off skins and remove seeds.
- Make the Sauce – In a blender or food processor, blend roasted peppers until smooth.
- Cook the Garlic – In a pan over medium heat, melt butter and sauté garlic for 1-2 minutes until fragrant.
- Simmer the Sauce – Add the pureed red peppers, heavy cream, Parmesan cheese, salt, pepper, red pepper flakes, and Italian seasoning. Stir and cook for 5 minutes until thickened. Add cream cheese if using, and stir until melted.
- Prepare the Pasta – Cook the zoodles in a dry pan for 2 minutes (to remove excess moisture). For shirataki noodles, boil for 2 minutes, then dry-fry for 1 minute.
- Combine & Serve – Toss the pasta with the creamy red pepper Alfredo sauce and mix well. Serve warm, garnished with extra Parmesan and fresh basil!
Notes
- Protein Additions: Add grilled chicken, shrimp, or Italian sausage for a full meal!
- Dairy-Free Option: Use coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.
- Storage: Store leftover sauce in the fridge for 3-4 days or freeze for up to 2 months.
Your email address will not be published. Required fields are marked *