Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo Final 1 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’.

PPS- hahaha! Ok, scratch that first typed sentence! I have returned to flake status cause I just now remembered to draw a name for my Joy the Baker cookbook giveaway. 🙂 BRB while I do that….

………5 minutes later……….

Random.org picked a winner!!

drum roll please……

Congratulations to entry #362, Theresa!! {Check your email, girl!}

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:

Alfredo 1Start out with 2 red peppers on a sheet tray. Stick these into a preheated 500 degree oven for 20-30 minutes.

alfredo 3While those are cooking away, chop some onion

alfredo 5and garlic.

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

alfredo 6Once 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…

alfredo 10Now, back to the onions. Pour in some fat free half & half

alfredo 9along 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 13So, 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.

alfredo 4Now 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.

alfredo 11At 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.

alfredo 12This is what they should look like when you’re done. Chop these babies up

alfredo 14and toss them into the sauce with all that cheese. Stir until the cheese is melted.

alfredo 15Now 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.

alfredo 2Once you’re sauce is done, toss in some pasta and that’s it!

Roasted Red Pepper and Goat Cheese Alfreo Final 2Hello gorgeous! I added extra cheese, salt, pepper and parsley to make it look purdy.

Roasted Red Pepper and Goat Cheese Alfredo Final 3Don’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! 🙂

Print

Roasted Red Pepper & Goat Cheese Alfredo

Yield: 2 large, 4 small servings

Prep Time:

Cook Time:

Total Time:

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 parigiano reggiano cheese
  • 1/2 cup artichoke hearts (optional)
  • 1/2 lb. linguine, cooked to al dente
  • salt & pepper, to taste

Directions:

  1. 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.
  2. 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.
  3. 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.

 

191 Comments

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  1. 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!

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    • Shea — May 5th, 2013 @ 7:44 am

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

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    • Courtney — September 12th, 2013 @ 7:25 pm

      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!

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    • Sarah — December 9th, 2013 @ 4:29 pm

      Or Spaghetti Squash!!

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  2. 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).

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    • Katie — March 12th, 2013 @ 5:50 pm

      y’all are crazy if you don’t put in goat cheese. Creamy AND sharp?! Get outta town.

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  3. Looks great although not a huge fan of goat cheese..what would make a good substitute?!

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    • Ginger — March 28th, 2012 @ 10:11 pm

      I bet fetta would be really good, or any other soft flavored cheese.

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      • danielle — August 16th, 2012 @ 7:36 am

        I used roasted garlic cream cheese for my dish, worked perfectly 🙂

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  4. 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!

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  5. 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!

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  6. 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!

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  7. 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 🙂

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  8. 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 ….

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

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  10. Wow, want to eat it through the screen! Great job…thanks!

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  11. Yum yum! This looks phenomenal – and I can’t resist anything with goat cheese in it!!

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

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    • Katie — May 11th, 2012 @ 6:51 pm

      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 🙂

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  13. I want to dive into a pot of this and not resurface until I have eaten my way out… o.O

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  14. Looks delicious! I love using goat cheese to make a normal pasta sauce creamy and delicious!

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  15. I could eat my bodyweight in pasta right now and this looks so good to me!

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

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

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  17. I recommend putting the peppers in a brown paper bag to steam. Works great. They’re so delish.

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  18. Yum – amazing! My fiance will absolutely love this.

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

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  19. 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! 🙂

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  20. 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!!

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

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  22. 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.

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  23. 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… 🙂

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  24. 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!

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  25. Lauren,

    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 🙂

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  26. I am practically salivating. Dinner tonight!

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  27. ooo, this looks Yum. Making it tonight! Thanks!
    T

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  28. 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!

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  29. 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!

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  30. 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

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  31. I’m going to try this but substitute with garlic and herb feta. MMMMMM!

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  32. looks sooooo good. adding this to my list of must try recipes!

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  33. 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!

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  34. Oh my, this looks delicious! I’m going to have to make this *drool*

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  35. Pinned it. Making it. I just drooled on my keyboard.

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  36. 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.

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  37. I am making this recipe tonight! Can’t wait. It looks delicious! Thank you for sharing!

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  38. 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!

    Libby

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  1. Friday Faves | Ready Set Feast! - [...] Lauren has made my skinny jeans hate me by posting a roasted red pepper and goat cheese pasta [...]
  2. 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…