This Skinny Red Pepper Alfredo is everything you want in a comfort food, minus all the guilt! It is cheesy, spicy, warm, but with fewer calories!
We have been having the most grey, dreary days in Utah and this recipe was EXACTLY what I needed to warm me up. You can make this dish as spicy or not spicy as you want by adding the right amount of red pepper flakes. The fresh red peppers add a tiny kick, but the spice really comes from the flakes, so adjust accordingly. You can use canned roasted red peppers, but it is SUPER easy to make your own, and I think it tastes so much better! When you are peeling off the skin, you don’t have to get all of it, just try to get most of the skin off, especially the blackened parts. To make this dish even healthier, I used whole wheat pasta, but you can make this with any kind of pasta you like. I think I might try it with some cheese ravioli next time I make it. You can also add chicken or shrimp to this recipe to give it some protein.
Skinny Red Pepper Alfredo
6 red peppers, halved, with all the seeds and membrane removed
2 Tbsp olive oil
1/2 medium white onion, chopped
1 Tbsp garlic, minced
2 Tbsp butter
1 cup chicken or vegetable broth
1/4 cup milk
1/4 cup half and half
1/4 cup 1/3 less fat cream cheese
1/2 cup freshly grated parmesan cheese
1 Tbsp basil, minced
Salt and red pepper flakes, to taste
1 lb pasta, cooked
Fresh basil and parmesan cheese for garnish
Turn oven on to broil.
Cover a baking sheet with foil and place the red pepper halves on the sheet, inside facing down.
Broil for 10-15 minutes, until outside skin is blackened.
Remove peppers from baking sheet and place in a gallon-sized ziplock bag for 10 minutes, seal.
While peppers are steaming, in a large skillet cook the onion in the olive oil until onions are soft.
Remove peppers from bag, peel off the skin (it should come off easily with your fingers), and chop the peppers.
Add the peppers and garlic to the onion.
Place mixture into a blender or food processor and blend until smooth.
Melt the butter in the same skillet and then add the blended mixture.
Add broth, milk, half and half, and cream cheese. Whisk until smooth and combined.
Let simmer until the mixture thickens (about 3-4 minutes).
Add parmesan cheese, basil, salt and red pepper flakes. Whisk until combined.
Serve sauce over cooked pasta and garnish with fresh basil and parmesan cheese.