Saturday, November 3, 2012

Roasted Red Pepper & Goat Cheese Alfredo

I’m always on the look out for good pasta dishes and this one has become a fast favorite. Pasta is definitely my go-to meal when I’m looking for something quick and easy to whip up because it’s so versatile, there’s so much you can do with it. I’ve already made this delish pasta dish twice just within these last few weeks…and I can’t wait to make it again.

It has the sweet taste of roasted red peppers; which you can roast on your own or buy in a jar to save time. I opted to take the extra time and roast my own, which is super simple. The herbed goat cheese and half and half make it really creamy. Top it off with some parmesan cheese and parsley and then devour! Bon appetite, friends! :)

Roasted Red Pepper & Goat Cheese Alfredo -


(Recipe found @

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 parigiano 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, sauté 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. Yield: 2 large servings.

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