Roasted Red Pepper & Goat Cheese Alfredo

4.90 from 19 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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

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 🙂


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:Red Bell Peppers

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

While those are cooking away, chop some onion

Chopped Garlicand garlic.Onion in a pan

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

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…Adding fat free half and half

Now, back to the onions. Pour in some fat free half & halfGarlic and Herbs Fresh Goat Cheese

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.Alfredo Sauce

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.Grated Cheese

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.Roasted Red Peppers

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.Cut roasted red peppers

This is what they should look like when you’re done. Chop these babies upAdding cheese and red peppers to the sauce

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

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.Linguine noodles

Once you’re sauce is done, toss in some pasta and that’s it!Roasted Red Pepper and Goat Cheese Alfredo

Hello gorgeous! I added extra cheese, salt, pepper and parsley to make it look purdy.Roasted Red Pepper and Goat Cheese Alfredo

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!

roasted red pepper goat cheese alfredo
PrintPrint Pin ItPin It
4.90 from 19 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
Cook Time 20 minutes
Total Time 45 minutes


  • 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


  • 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.


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

Share a Comment

Your email address will not be published.

Recipe Rating

323 Responses
  1. Libby

    I have to say I stumbled upon your website and I love it…you basically love the same foods I love! I am so excited to try many of your recipes!


  2. Punam

    Hey Lauren 🙂

    Thank you so much for posting this recipe, I made this week and have been texting pretty much anyone who appreciates food as much as I do the recipe. Someone even saw my leftovers as lunch and said “what restaurant did you get it from?” I just added spinach fettuccine instead of regular fettuccine, chicken, and green peas. But overall, it was such an easy recipe to make and the taste was phenomenal. Thank you for sharing this! Looking forward to other recipes you post.

  3. Susan

    Made this for dinner tonight with roasted chicken and boys (8, 10, & 46) absolutely devoured it! All three asked me to put it in our dinner rotation…aka once a week! Thanks Lauren for a KEEPER!

  4. Julie j

    I made this tonight and it was to die for. I used regular half and half…whoops! Even my two year old son loved it. It was enough for one pound of pasta. I did not have artichokes.I will make this one again, for sure! thank you

  5. Mia

    I made this tonight (though I subbed mimmicreme-almond and cashew cream- for half and half). My husband wanted to lick the entire pan clean. Smelled amazing and definitely plenty of sauce! I would totally make for company. Thanks for sharing!

  6. Brian Cea

    This was an amazing recipe. I tried it on my wife who LOVES goat cheese but hates red pepper (any pepper for that matter). Even she admitted she could love this! Thank you for the help in opening up her eyes. Now, my son, different story. He like the noodles, though!

  7. Good Things Sunday « Bossy Femme

    […] my house. I’m excited to see all my pals again. I’m cooking them this pinterest-famous roasted red pepper pasta for dinner […]

  8. Melissa


    I made this last Thursday for my family and everyone loved it! Added some shredded chicken as well. An addictive flavor combo, and definitely will be made again at this house.

    Thanks 🙂

  9. Chung-Ah | Damn Delicious

    Wow Lauren, this looks incredibly flavorful and creamy. I love roasted red peppers but I’m not a particular fan of roasting them but I think I’ll get over myself and make this soon. Thanks for an awesome recipe!

  10. Suzan

    Made it for dinner–smashing success! The whole crew (hubby, 17, 16 & 14 yr old) gobbled it up. Now to wipe the immersion blender splatter from the walls, tea kettle, stove top, shirt, etc… 🙂

  11. Friday Faves | Ready Set Feast!

    […] Lauren has made my skinny jeans hate me by posting a roasted red pepper and goat cheese pasta […]

  12. Rachel Cooks (formerly Not Rachael Ray)

    I’m not a huge goat cheese fan….but I’m thinking this could convert me, it looks phenomenal!

  13. Anna

    This is seriously everything I would want in a man, I mean, bowl.
    Time to pull out my stock of frozen roasted red peppers and find me a goat.

  14. baker in disguise

    Neither am i goat cheese hater and neither am i red pepper i need no convincing about this recipe!! Its been marked for the weekend!! 🙂

  15. Nann......At Nanns Table

    Oh my gosh Lauren are you ever making me hungry. I’m in Utah and its about 1 am and I would sure like a plateful right now even though I’m going to bed in a couple of minutes. This looks and sounds SO good. Think I’ll grab the stuff at the store tomorrow and make it. YUUUUUUUMMM!!

  16. Em (Wine and Butter)

    This looks so so so good! I love roasted peppers and goats cheese together – I used to make a sort of dressing of the two and serve it over steamed broccoli… super healthy, but a little less substantial! 🙂

  17. Yasmeen @ Wandering Spice

    Yum – amazing! My fiance will absolutely love this.

    We share a love for roasted red peppers. Just made something with them yesterday!

  18. Kiran @

    YUMMERS!! I love roasted pepper sauce on everything!!

    ps: So nice meeting you at FBF! Albeit for a short minute 😉

  19. Cindy @ Once Upon a Loaf

    I seriously can’t deal. Come to MAMA!! So delish looking. I’m going to make this this weekend. Thanks!

  20. kristen

    Do you think that Boursin cheese could work in this instead if others in my house aren’t fans of the goatcheese? Weirdos. 🙂

    1. Katie

      That sounds like an awesome substitution!! I was wondering the same thing — I’m probably making this for my mom on Mother’s Day and she really doesn’t like goat cheese… Thanks for the lightbulb 🙂

  21. Julie @ Table for Two

    this is incredible looking and i can tell that this is just melt in your mouth delicious!! i need to make this stat!

  22. Hillary

    I make something similar w/ chicken, roasted peppers, and chunks of goat cheese w/ penne. Isn’t it just the best flavor combo EVER??? Beaten only my cheesy bacon ….

  23. Ambika

    WOW!!! Incredible, I have got to make this, very soon! Or maybe I could just visit you, do you have any leftovers?? LOVE this recipe 🙂

  24. Julia {The Roasted Root}

    Garlic and herb goat cheese! This sounds awesome! I have a deep, deep love for goat cheese (I have a love for most cheeses actually). The creamy tang with the roasted red bell pepper…MMM!

  25. Emilie @ Emilie's Enjoyables

    Lauren this seriously looks AMAZING. I made a goat cheese pasta recently and loved it, I can’t even imagine how spectacular it’d be with roasted rep peppers!

  26. Erin

    For some reason it never occurs to me to make my own fresh roasted red peppers, I always buy them from the can but I bet they taste so much better this way!

  27. Will @ Cheap and Easy Food Blog

    Roasted red peppers are one of the best things in the world, and this looks like such a great dish (plus the goat cheese doesn’t hurt).

  28. Cookin' Canuck

    I am seriously salivating just looking at that goat cheese and red pepper gorgeousness (is that a word?). I’m certain my jeans wouldn’t like me for eating this one, but I know my taste buds would!

    1. Shea

      Actually, if you substitute the pasta for whole wheat, and use a small amount of goat cheese it can be pretty low calorie 🙂

    2. Courtney

      You can also use brown rice pasta as well which tends to be a little softer. This recipe looks sooo fabulous! Just finished making the pasta for dinner tomorrow and I can’t wait to try it. Thanks for the recipe!

    1. Christie

      FYI: Recipe called for artichoke hearts but didn’t say what to do with them in the recipe. I just threw them in how I saw fit…no worries????

    2. Erica

      5 stars
      This was delicious especially on the snowy cold night we are having. I 100% recommend adding the artichokes! Will definitely make it again!