Roasted Red Pepper Alfredo with Zoodles

Roasted Red Pepper Alfredo

  • Author: Emily Wilson
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 2 cups of alfredo
  • Category: Sauce
  • Cuisine: Italian


Super simple roasted red peppers get blended into a creamy, cheesy alfredo sauce for an easy and flavorful “Zoodle” or pasta dish.


  • 1 16-oz jar roasted red peppers
  • 1/2 cup blanched almonds
  • 3 large zucchini, about 4-5 cups of zucchini noodles (Or, 6-8 ounces of pasta)
  • 1 clove garlic, peeled
  • 1 tablespoon balsamic vinegar
  • 5 large or 10 small leaves of fresh basil
  • 2 tablespoons butter, unsalted
  • 2 tablespoons heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 ounces goat cheese
  • 2 tablespoons extra virgin olive oil
  • kosher salt and black pepper, to taste

Special Equipment: Spiralizer (or you can often find spiralized zucchini for sale in the produce section of many grocery stores).


  1. Strain the roasted red peppers through a mesh strainer. Set over a bowl and let drain while you start on other prep work.
  2. 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.
  3. Spiralize the zucchini into noodles. Set aside.
  4. 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.
  5. Set a medium saucepan over medium heat. Add butter and melt. Mix in the heavy cream, then the Parmesan cheese and goat cheese and stir until cheeses are melted and mixture is smooth. Season with salt and pepper to taste. Stir in 1 cup of the red pepper puree and remove from heat.
  6. Set a large saute pan over medium-high heat. Add olive oil and warm. Once oil is very hot, add the zucchini noodles. Season with salt and pepper, and toss to coat with the oil, then cook just 1-2 minutes. You want to warm the noodles without overcooking the zucchini.
  7. Remove pan from heat.
  8. Transfer noodles to serving dishes and top with roasted red pepper alfredo sauce. Roughly chop the remaining almonds to sprinkle over the top, then finish with thinly sliced basil leaves and/or crumbled goat cheese if desired. Serve warm!


  • For the left over red pepper puree, spread it on toast, combine it with mayo and use it as a sandwich spread, or save the extra for more alfredo later in the week. You could also freeze it for future use, or toss it with pasta as is for a vegan-friendly sauce.