Roasted Garlic and Red Pepper Fettuccine Alfredo in Your Pressure Cooker
This creamy fettuccine Alfredo combines sweet roasted red peppers, mellow roasted garlic, and Parmesan into a rich one-pot pressure cooker meal that's packed with flavor and comfort.
Equipment
- 1 Mixing bowl for covering roasted peppers
- 1 Baking sheet lined with foil for roasting peppers
- 1 Skillet for sautéing and simmering
- 1 Blender or food processor to blend the sauce
Ingredients
Ingredients
- 6 large Red Bell Peppers cut into quarters, seeds and membranes removed
- 2 heads Garlic roasted and mashed (about 2 tbsp)
- 16 ounces Fettuccine
- 1 tablespoon Olive oil
- ½ medium Onion diced finely
- 2 tablespoons Butter
- 1 cup Vegetable or chicken broth
- ¼ cup Heavy cream
- ¼ cup Nonfat milk
- ½ cup Parmesan cheese freshly grated, plus extra for topping
- 1 tablespoon Fresh chopped parsley
- Salt and pepper to taste
Instructions
Instructions
- Preheat oven to 425°F. Place red pepper quarters cut side down on a baking sheet and roast for 20-25 minutes until skins are blistered.
- Remove peppers and cover in a bowl with plastic wrap for 10 minutes. Peel and set aside.
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté about 5 minutes until soft.
- Add butter and mashed roasted garlic to the skillet, cook 1 minute more.
- Add roasted peppers to the skillet and cook for 2-3 minutes. Transfer to blender and blend until smooth.
- Return blended mixture to skillet. Add broth, cream, and milk. Simmer for 3-5 minutes while stirring.
- Stir in the Parmesan cheese until melted. Add salt and pepper to taste.
- Add cooked fettuccine into the sauce and toss to coat evenly.
- Serve immediately garnished with more Parmesan and parsley.
Notes
Roast garlic ahead of time and store it to make prep faster. You can use pre-chopped onions and skip peeling the roasted peppers if you like a bit of char flavor.