Red Pepper Alfredo Recipes

ROASTED RED PEPPER ALFREDO

Roasted Red Pepper Alfredo image

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

Ingredients

16 ounces fettuccine
8 ounces silken tofu
3/4 cup part-skim ricotta cheese
2 tablespoons plain yogurt
1 -2 garlic clove
4 tablespoons parmesan cheese
2 tablespoons butter
1/4 teaspoon white pepper
1 1/2 teaspoons italian seasoning
4 whole roasted red peppers, canned
salt and pepper

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

RED PEPPER ALFREDO

Red Pepper Alfredo image

A healthier version of alfredo pasta that I found in "Cook This Not That" and my very picky family loved it! I have added a few extras but the recipe is great "as is!"

Provided by katonialynn

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces fettuccine, Ronzoni Garden Delight
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1/2 cup half-and-half
3/4 cup roasted red pepper, chopped
2 garlic cloves, halved
1/2 cup parmesan cheese, grated
salt and black pepper
1 cup chicken breast, diced
3 cups broccoli, steamed
1 cup mushroom, sauteed

Steps:

Cook pasta according to directions. Meanwhile, melt butter in medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Using a whisk, slowly add milk and half and half, whisking to help prevent lumps from forming. Add the red pepper and garlic and simmer for 10 minutes on low. Pour mixture into a blender and puree until smooth. Return to pan and stir in parmesan cheese. Add salt and pepper to taste and stir in chicken, broccoli and mushrooms. Simmer until pasta is done cooking, drain pasta and add to sauce.

Nutrition Facts : Calories 434, Fat 16.6, SaturatedFat 9.2, Cholesterol 90.1, Sodium 666.5, Carbohydrate 54.1, Fiber 4.3, Sugar 2.8, Protein 18.9

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