Spicy Alfredo
User Reviews
5.0
222 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 bowls
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Calories
464 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Alfredo
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This spicy Alfredo sauce recipe is perfect for one pot pasta and comes together in just 30 minutes. Made with a creamy red pepper base, and finished off with herbs, so it's great for weeknight dinners!
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Ingredients
For the pepper base:
- 1 red bell pepper
- 1 tomato medium
- ¼ onion medium yellow
- 1 habanero pepper optional! Adjust to spice - they're really spicy.
- 1 cup vegetable broth
For the creaminess:
- ½ cup heavy cream
- ½ cup parmesan shaved
For the pasta:
- 1 tablespoon vegetable oil
- ¼ onion chopped, medium yellow
- 2 teaspoon minced garlic
- 8 - 10 oz long pasta dry (spaghetti, fettuccine, papparadelle)
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 2-3 tablespoon fresh basil for garnish
- 2 tablespoon parmesan shaved, for garnish
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Instructions
- Blend red bell peppers, tomatoes, onion and habanero peppers with water in a blender (puree like consistency). Sometimes, for convenience, I like to add my broth here while blending - this helps with blenders that are not super high-powered and makes sure there's enough liquid.
- Heat a pot or Dutch oven with vegetable oil and saute onions for about 2-3 minutes, until translucent.
- Add the pepper base (and broth if you haven't already) as well as minced garlic to the pot and cook for 2-3 minutes on medium high heat until the sauce starts to boil
- Now, add the pasta to this pot and stir every 30 seconds until the pasta is fully submerged in the liquid (about 2 to 3 minutes). Then, close the lid, turn the heat to medium, and cook for about 8-9 minutes (total cook time so far should be about a minute or two under package directions)
- Add the cream to the pot, give it a good stir along with any seasoning (salt, pepper, etc. that you'd like) and cook uncovered for another 1-2 minutes (the total cook time should be roughly the package time). Finally, turn off the heat, add Parmesan and give it a good mix.
- You can garnish with fresh basil, scallions and more Parmesan and serve hot (all optional!)
Notes
- For detailed step-by-step instructions with pictures, please refer to full post!
- Vegan substitutions
- Vegetables
- For additional charred flavor:
- Vegan substitutions: Substitute heavy cream with coconut cream or blend equal parts nutritional yeast, almond milk and a handful of soaked cashews
- Vegetables: You can add vegetables when you add the red pepper base and broth so it can cook through. Note that some vegetables (like mushroom) can increase water content in the recipe (doesn't impact overall quality of dish, but you might end up with a bit more sauce than outlined in this recipe - great for scooping with bread!)
- For additional charred flavor: roast red peppers, tomatoes and onions in oven at 375F for 20 minutes before blending!
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
69g
(23%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
34mg
(11%)
Sodium
837mg
(35%)
Potassium
323mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1358IU
(27%)
Vitamin C
32mg
(36%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 837mg | 35% |
| Potassium | 323mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 32mg | 36% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
222 reviews
Excellent
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