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Spicy Alfredo

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 bowls
Calories: 464 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. Heat a pot or Dutch oven with vegetable oil and saute onions for about 2-3 minutes, until translucent.
  3. 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
  4. 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)
  5. 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.
  6. 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

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

% 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.