One Pot Roasted Red Pepper and Spinach Alfredo

Author: Sarah Bates | The Chef Next Door

Serves 4

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1 Tablespoon olive oil

1/4 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 cups vegetable broth

1 cup heavy cream

16 ounce jar roasted red peppers, drained, patted dry and finely chopped

2 cups dried pasta

6 ounce bag fresh spinach

2 cups grated Parmesan cheese

Salt and pepper, to taste

In a large pot or pan, add the olive oil over medium heat. Add the onion and garlic and saute for a few minutes, until the onions are softened. Add in the broth, cream, roasted red peppers and pasta. Bring to a boil, then reduce the heat to a simmer and cover the pan.  Cook for 10-12 minutes, until the pasta is cooked through. If needed, additional broth can be added. 

Stir in the spinach, a handful at a time, and cook until wilted and warm. Stir in the Parmesan and stir until melted. Add salt and pepper, to taste, if needed. Serve immediately.

Bon Appétit!