CREAMY ROASTED RED PEPPER PASTA
This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal
Provided by Yumna Jawad
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
- Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
- Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.
Nutrition Facts : Calories 254 kcal, Carbohydrate 47 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 810 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
ROASTED RED PEPPER FETTUCCINE ALFREDO WITH CHICKEN
Provided by Live Laugh Rowe
Number Of Ingredients 14
Steps:
- Roast the Red Bell Pepper
- Place 1/2 of roasted red bell pepper into food processor and pulse until small pieces of pepper are formed. If watery, strain as necessary. Set aside.
- Cook fettuccine, according to package directions and set aside.
- Cut chicken breast into thin, 1/2 slices and cook in small skillet over medium-high heart. Set aside.
- Heat olive oil in a medium-sized sauce pan over medium heat. Add garlic and cook, stirring, until golden brown, about 1 minute.
- Sprinkle in flour and whisk to incorporate and cook for 1 additional minute.
- Slowly whisk in chicken broth, butter, then milk. Whisk in Greek yogurt, garlic salt, salt and pepper, then turn the heat down to low. Let the sauce simmer until thickened, about 2-3 minutes.
- Turn the heat to low then stir in Sargento Chef Blends Shredded 6 Cheese Italian and roasted red pepper. Toss sauce with chicken and pasta. Serve with additional cheese and chopped Italian parsley.
TORTELLINI ALFREDO WITH ROASTED RED PEPPERS AND BABY PEAS
This is a fun pasta dish using my recipe for All-Purpose Alfredo Sauce-#98926 as the base. You can easily substitute your favorite jarred alfredo suace if you are pressed for time
Provided by Kozmic Blues
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, melt the butter and add the minced garlic.
- Sauté until golden brown.
- Next add the vegetable stock followed by the heavy cream.
- Reduce liquid for six or seven minutes.
- Next add the cornstarch and water mixture.
- Keep stirring sauce over medium heat until it begins to thicken slightly.
- Sauce won't be too thick, but will coat the back of a spoon.
- Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
- Add red pepper strips, and peas to the warmed sauce.
- Boil tortellini according to package directions.
- Drain, and toss with sauce, peppers and peas,.
- I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.
Nutrition Facts : Calories 1061.3, Fat 72.6, SaturatedFat 44, Cholesterol 265.4, Sodium 1894.5, Carbohydrate 75.7, Fiber 7.2, Sugar 5.8, Protein 30.4
ROASTED RED PEPPER ALFREDO
This is a recipe that was emailed to me by Vita-Mix. I made some changes to suit our taste and the results were fantastic. This is prepared in the Vita-Mix in about 5 minutes. Serve over fresh cooked fettuccine with a crisp side salad.
Provided by PaulaG
Categories Peppers
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettuccine in salted water as per package directions.
- Place sauce ingredients in the Vita-Mix container in order specified except for Italian seasoning.
- Add 1/2 teaspoon Italian seasoning blend and secure 2-part lid.
- Select VARIABLE speed #1 and gradually increase spped to #10; then to HIGH.
- Allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening.
- Adjust salt and pepper to suit personal taste.
- Serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired.
- Sprinkle with remaining Italian seasoning blend.
Nutrition Facts : Calories 305.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 65.4, Sodium 102.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.7, Protein 13.2
ROASTED RED PEPPER CHICKEN ALFREDO BAKE
Red Pepper Chicken Alfredo Bake ~ Pasta Smothered in Light Roasted Red Pepper Sauce, Chicken & Cheese!
Provided by Julie Evink
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
- Meanwhile prepare pasta according to package directions.
- Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
- In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you'd like.
- In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.
Nutrition Facts : Calories 571 kcal, Carbohydrate 57 g, Protein 37 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 452 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROASTED PEPPER ALFREDO WITH CHICKEN
As delicious as it is, our creamy roasted red pepper Alfredo sauce is amazingly easy to make. Try it in this chicken dish and see for yourself!
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
- Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
- Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.
Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 37 g
SHRIMP AND ROASTED RED PEPPER ALFREDO
I love when dinner is a family affair. This recipe is delicious... So creamy and bursting with flavor. And, it's relatively quick and easy to prepare. A bonus in my kitchen!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 22
Steps:
- 1. Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
- 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- 3. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- 4. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and light cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste.
- 5. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
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ROASTED RED PEPPER AND GARLIC FETTUCCINE ALFREDO
From yellowblissroad.com
5/5 (1)Calories 462 per servingCategory Dinner
- Roast garlic according to instructions here: https://www.yellowblissroad.com/roast-garlic-oven/. (*note - this step takes about an hour. Alternatively you can use about 6 cloves of garlic minced and saute with the onions in step 4). Set aside.
- Set oven to broil. Place red bell pepper quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Roughly chop the softened peppers. Set aside.
- Cook pasta in heavily salted water to al dente, according to package directions. Drain and set aside.
- Meanwhile, in a 5 quart pot, heat olive oil over medium heat and cook onions until soft; about 5 minutes. (If using raw garlic, add it during the last minute of cooking time).
ROASTED RED PEPPER ALFREDO - GIRL GONE GOURMET
From girlgonegourmet.com
4.5/5 (2)Total Time 20 minsCategory DinnerCalories 1042 per serving
- Bring a large pot of water to a boil. While you are waiting for the water to boil prepare the roasted red peppers by pureeing them in a blender or food processor. Strain the puree by pouring it through a fine-mesh sieve over a medium-sized bowl. Using a spatula or spoon press on the solids to extract all of the juice. Discard the solids and set the strained puree aside. You should have about 3/4 cup.
- Add the pasta to the pot and cook for about 1/2 the time recommended on the package. You will add the pasta to the sauce to let it finish cooking.
- While the pasta is boiling bring the cream to a simmer over medium-low heat in a large saucepan. Add the butter and whisk continuously until it’s melted and incorporated into the cream. Pour in the strained red pepper puree. Stir to combine, bring to a simmer and let it cook for a few minutes. Add the grated Parmesan cheese and stir until it’s melted into the sauce.
- Add the pasta to the sauce and toss to coat it in the sauce. The sauce will be loose at this point, so you want to simmer the pasta, stirring it constantly, in the sauce until it starts to thicken and adheres to the pasta – you don’t want a loose sauce dripping off of the noodles. Add a couple of tablespoons of the starchy pasta water, if needed, to help the sauce thicken. Don’t worry, the pasta will need the other half of it’s cooking time in the sauce so let it simmer and continuing tossing it around. if needed, grate another 1/4 cup of cheese into the sauce. Also, this would be the time to season with salt and pepper to taste. In the last couple of minutes stir in the chopped basil.
BEST ROASTED RED PEPPER ALFREDO RECIPE - HOW TO MAKE ...
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4.7/5 (3)Total Time 25 mins
- Add the onion and garlic, and cook, stirring frequently, until onion is tender and the garlic is lightly golden, about 4 minutes.
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5/5 (2)Estimated Reading Time 3 minsCategory Dinner, Plant-Based Dinner, Vegan DinnerTotal Time 20 mins
- Bring two pots of water to a boil. In one pot add the cauliflower and cashews. In the other pot, add the pasta. Strain the pasta when it's done.
- Prepare a baking sheet with parchment paper. Steam the bell pepper in microwave or veggie steamer for a few minutes until soft then put under the broiler for 20 minutes until it's slightly charred (flipping halfway through).
- When the cauliflower and cashews are soft, add them into a high speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted pepper. Blend sauce on high until completely smooth.
ROASTED RED PEPPER PASTA | CREAMY VEGAN ALFREDO RECIPE ...
From elavegan.com
5/5 (26)Calories 410 per servingCategory Main Course, Pasta
- Watch the video in the post, however, please note that I added the cornstarch and cashew butter at a later point. It's easier to follow the written recipe here in the instructions. :)
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
- Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
- You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
ROASTED RED PEPPER ALFREDO - THE CRAVEABLE KITCHEN
From thecraveablekitchen.com
Cuisine ItalianCategory SauceServings 2Total Time 25 mins
- Strain the roasted red peppers through a mesh strainer. Set over a bowl and let drain while you start on other prep work.
- Measure almonds into a medium saute pan and set over medium heat. Use a large enough pan that you can also use to saute the zucchini noodles, that way you save from cleaning an additional pan. Toast until fragrant and golden brown, about 5-8 minutes. Shake pan often to prevent burning.
- Set up a food processor with the blade attachment. Add the clove of garlic and chop. Scrape down the sides, add half of the toasted almonds and chop again. Add the strained peppers along with the balsamic vinegar. Process until mixture is nearly smooth with a slight texture. Add fresh basil leaves, salt and pepper to taste, then pulse to chop.
ROASTED RED PEPPER CHICKEN ALFREDO CASSEROLE - ALMOST SUPERMOM
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Estimated Reading Time 2 mins
- Cook the chicken breasts by seasoning each one with Italian seasoning, or better yet, marinading them in Italian dressing for at least 30 minutes, then wrapping each one in foil, sealing the edges tight and baking in a casserole dish at 350 for 25 minutes or so or until they are no longer pink inside.
ROASTED RED PEPPER ALFREDO {VEGAN} - THEVEGLIFE
From theveglife.com
3/5 (1)Estimated Reading Time 3 minsServings 2
- In a small saute pan, add the oil and diced onions. Cook slowly so they caramelize. They should be soft and golden. This gives them a rich, sweet depth of flavor.
- In a larger saute pan, add the margarine and melt. Add the almond milk creamer and salt. Bring to a boil and then reduce to a simmer. We want to reduce and slightly thicken the sauce.
- Drain and very finely mince the roasted red peppers. Add to the creamer mixture and continue to simmer. Add the vegan parmesan and sauteed onions and remove from heat.
ROASTED RED PEPPER PASTA | CREAMY VEGAN ALFREDO RECIPE
From plantbasednews.org
Cuisine American, Dairy-Free, ItalianTotal Time 35 minsCategory Main CourseCalories 410 per serving
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
- Slice the peppers into strips, quarter the onion, and peel the garlic cloves. Transfer the veggies onto the baking sheet (check the photos in the blog post above).
- You can drizzle some oil on top or roast the veggies without oil in the oven for about 15-20 minutes.
ROASTED RED PEPPER ALFREDO SAUCE - EVERYDAY PLANT-BASED
From everydayplant-based.com
- Bring a pot of water to a boil, add the cauliflower and cashews. At the same time, if you’re serving this with pasta, you can cook it in another pot.
- When the cauliflower and cashews are soft, add them into a high-speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted peppers. Blend sauce on high until completely smooth.
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