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
Units
Scale
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.