Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Red Pepper Alfredo Pasta (Keto & Low-Carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • 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

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.