Roasted Red Pepper & Goat Cheese Alfredo

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Roasted Red Pepper & Goat Cheese Alfredo will make you swoon! It’s creamy, flavorful, and simple to make, perfect for weeknight dinners.

Roasted Red Pepper and Goat Cheese Alfredo is coming back from the dead!! I posted this recipe nearly 5 years ago and I still am head over heels in love with it. I made it recently and forgot how much my thighs liked pasta. (It’s sort of a problem.)

Anyways, the original beautiful recipe was posted 03/21/12, but I just reposted it to the front of my blog for you all because many of you were not around when this was posted way back yonder. So please, enjoy! It’s really really a great meal 🙂

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Well, turns out I’m not a total flake! I got a recipe up! {It’s about TIME…}

Soooooo yeah. We’re talkin’ pasta today. Friggin’ awesome creamy goat cheesiness roasted red pepper alfredo goodness. Oh yeah. Come to mama. If you are a goat cheese hater, I will forgive you. If you are a roasted red pepper hater, I guess I’ll forgive you too. When these two little things get cooked and blended together, magic seriously happens. DEEEEE-LICIOUS magic.

PS- I’m a little obsessed with roasted red peppers. Ever since I made this a few months back, I cannot get enough roasted reds. Seriously on my list of top 5 foods I could not live without at this point in my life. Fo’sho’.

HAHA……anyways, this stuff is easy, addicting and delicious. Seriously, one of the best things I’ve eaten all week! Mmmm….try it out tonight and see what you think! 🙂

Here’s how I made it:

Start out with 2 red peppers on a sheet tray. Stick these into a preheated 500 degree oven for 20-30 minutes.

While those are cooking away, chop some onion

and garlic.

Saute these in some olive oil until tender, about 7 minutes or so.

Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. You want these to cool because they are hotter than the sun at this point in time…

Now, back to the onions. Pour in some fat free half & half

along with some garlic and herb goat cheese. I got this at a grocery store called New Seasons Market. I just started shopping there recently and LOVE it. Basically, it’s like the Oregon equivalent of Whole Foods.

So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce.  Keep this warm over low heat.

Now grate some parmesan cheese. Please find and use the good quality stuff. You’ll know it’s real by the rind. If the rind has parmigiano reggiano printed on the rind, then it’s good.

At this point, your red peppers should be all wrinkled. That should make it super easy to peel the skin off. Remove the stem and seeds too while you’re at it.

This is what they should look like when you’re done. Chop these babies up

and toss them into the sauce with all that cheese. Stir until the cheese is melted.

Now comes the fun part. Grab an immersion blender and puree the peppers and onions together to create your alfredo sauce. Feel free to do this in a food processor too. I like mine sort of on the chunky side so I didn’t go buck wild with the blending.

Once you’re sauce is done, toss in some pasta and that’s it!

Hello gorgeous! I added extra cheese, salt, pepper and parsley to make it look purdy.

Don’t you want to dive right in? Yum yum yum times a million.

I didn’t bother with plates…

Hope you guys give this one a whirl! Dessert to come on Friday! 🙂

More Alfredo Recipes to Try!

• Homemade Alfredo Sauce
• Baked Ravioli Recipe with Brown Butter Alfredo
• Chicken Bacon Alfredo Stuffed Spaghetti Squash
• Alfredo Stuffed Shells

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4.86 from 21 votes

Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo will make you swoon! It's creamy, flavorful, and simple to make, perfect for weeknight dinners.

servings 4 servings

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 whole red bell peppers
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 cup fat free half & half
• ▢ 4 oz garlic & herb goat cheese
• ▢ 2/3 cup grated parmigiano reggiano cheese
• ▢ 1/2 cup artichoke hearts optional
• ▢ 1/2 lb linguine cooked to al dente
• ▢ salt & pepper to taste

US Customary - Metric

Instructions

• Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
• In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
• Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.
• Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Nutrition

Calories: 502kcal | Carbohydrates: 55g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 532mg | Potassium: 414mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2561IU | Vitamin C: 83mg | Calcium: 321mg | Iron: 2mg

Course: Dinner

Cuisine: Italian

Keyword: GOAT CHEESE ALFREDO