Creamy Bell Pepper Alfredo Sauce

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Yield: Serves 4


Ingredient Amount / Weight Note
Red bell peppers 2 large sliced
Butter 2 tbsp unsalted
Garlic 3 cloves minced
White wine 1/4 cup
Heavy cream 1 cup
Parmesan cheese 1/2 cup grated
Lemon 1 zest and juice
Nutmeg 1/4 tsp grated
Salt to taste
Black pepper to taste freshly ground
Pasta 400g cooked al dente


  1. In a large skillet, melt butter over medium heat. Add the sliced red bell peppers and minced garlic, and sauté until the peppers are soft.
  2. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
  3. Reduce heat to low and add the heavy cream and grated nutmeg, stirring well.
  4. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
  5. Add the lemon zest and juice, then season with salt and black pepper to taste.
  6. Serve over cooked pasta, garnished with additional Parmesan if desired.