An easy and healthy dinner idea, this Creamy Roasted Red Pepper Pasta Alfredo Recipe is all kinds of good!

Full of flavor, and smothered in creamy Alfredo sauce, it’s hard to believe that each serving is just 5 Points. The jarred Alfredo sauce makes this a super easy dinner recipe, and it also helps to cut down on calories a lot. And bulking up the Alfredo sauce with a bit of nonfat Greek yogurt helps add protein and texture without adding a lot more Points.

The end result is perfect – a rich and creamy Pasta Alfredo.

The added mushrooms and roasted red peppers help contribute delicious flavors and also help add some bulk to the dish, giving you more bang for your buck.

Pair this Alfredo pasta recipe with a low calorie salad and you’ve got a fantastic Weight Watchers dinner that tastes amazing and will still keep you on track to reaching your weight loss goals.

roasted red pepper alfredo pasta

Creamy Roasted Red Pepper Pasta Alfredo Recipe

Calories178 kcal
Carbohydrates32 g
Fat4 g
Protein9 g
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


Servings: 6
  • 8 oz Ronzoni Smart Taste Pasta - dry
  • 1 cup Classico Light Alfredo Sauce
  • ½ cup plain - non-fat Greek yogurt
  • 2 large red bell peppers - seeded and sliced into strips
  • 1 8 oz package mushroom slices
  • 2 garlic cloves - sliced
  • Salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Spray a baking sheet with non-stick cooking spray, and place red pepper strips on it , and allow to cook for about 20 minutes, and then add in the mushroom slices and garlic slices and return to oven.
  • Continue cooking until the skins on the peppers begin to blacken well, about another 10 minutes or so. Transfer red pepper strips to a sealed Tupperware container and let sit until strips cool. Set aside mushrooms & garlic.
  • Meanwhile, prepare pasta according to package instructions.
  • When pasta is ready, drain and transfer to a large pot.
  • Peel skin off cooled red pepper strips and add into pasta. Heat jarred alfredo sauce in a medium sized sauce pan, and add in mushrooms and garlic to it.Heat until warmed through and hot, about 5-8 minutes.
  • Stir in Alfredo sauce, yogurt into pasta and peper mix and add salt and pepper to taste. Mix well, to combine. Serve immediately.


1 Oven


Serving: 1.25 cupsCalories: 178 kcal (9%)Carbohydrates: 32 g (11%)Protein: 9 g (18%)Fat: 4 g (6%)Fiber: 4 g (17%)
CourseDinner Recipes
Main IngredientPasta Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.


  1. Kim Cullman Estess Reply

    Any suggestions of an alternative to the mushrooms for non-mushroom lovers? I was considering artichoke hearts…I’ve made fettuccine with those before. Love you site, thanks for the great recipes!

    • Artichokes are a great idea!! Zucchini would also work well. Or spinach. :)

  2. I made some alterations based on the comment below and it turned out great! I instead broiled the red pepper pieces (bigger to make peeling easier) for 15 minutes, watching them carefully, and they blackened nicely. The peeling was still a big time consuming, but it was also my first time doing it. I left out mushrooms because I don’t like them and just used minced garlic in the sauce. I also added some basil, crushed red pepper, and parsley to the sauce for some extra flavor and it was delicious; I loved the flavor of the roasted red pepper!

  3. I made this last night and had major issues. First off, the peppers were FAR from being cooked and blackened after 20 minutes in the oven. Since my pasta was done, I had no choice but to use them as is, which were basically raw. Since the skins weren’t cooked enough it was nearly impossible to peel them. Even if they had been cooked enough, I think it would’ve been much easier and made much more sense to bake the peppers in larger pieces and then cut them into slices after peeling them.
    Also, I put the garlic slices in the oven for 10 minutes and they were burnt to a crisp.. the recipe never said anything else about the garlic, so I just threw it out and used garlic powder instead.
    The mushrooms were also way undercooked after only 10 minutes in the oven.
    The recipe tasted ok, but wasn’t anything different from what I’ve done in the past – wouldn’t really call it a recipe, it is just peppers and mushrooms thrown in with some pasta and jarred alfredo sauce -oh and the yogurt (which was nice because it thickened it a little bit).
    Next time, I’d just use jarred roasted peppers which would be MUCH better, cook the mushrooms for at least 20 minutes in the oven, and put fresh garlic into the sauce. (oh, I also heated the alfredo sauce before putting it on the pasta. I’m assuming that was a missed step, unless you want to eat hot pasta with cold sauce on top of it).

    • Thanks for the feedback! I’m sorry this recipe didn’t turn out the way you had expected. I realized that when writing the instructions, I left out a few details. I also added some small changes and updates.

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