Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo Final 1

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’.

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………. 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! 🙂


Roasted Red Pepper & Goat Cheese Alfredo

Yield: 2 large, 4 small servings

Prep Time:

Cook Time:

Total Time:


  • 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


  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.


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  1. I found this on Pinterest and thought, ‘this looks REALLY good!’

    So I convinced my mom to let me make it (I’m eighteen and still live with my mom while going to college), and we made this tonight. It was delicious! My mom wanted some chicken with it, so she made some of that to eat on the side, along with steamed broccoli. It all went pretty well together, and I ate it soo quickly! Glad I found this; thanks for posting it.

  2. Just made this tonight… it is HEAVENLY.

  3. Great job! Love your voice and writing style!

    Would love to feature you on my website… have been looking to add a food blogger to my Aha! Moments Inc community for a while… Take a look and drop me an email!

    Love it!! And I am going to try this recipe this weekend…

  4. This was SO delicious! I sautéed up some shrimp in garlic and added it to this sauce… AMAZING. Thanx for the great recipe!

  5. Made this on April 6th along with grilled chicken breasts. The roasted red pepper and goat cheese Alfredo was definitely the star of the show. Everyone loved it – especially my husband because he loves extra sauce on anything and this recipe yields a lot of sauce. I did not substitute anything – made exactly as described. First time roasting peppers – work well worth the taste!

    Thank you Lauren.

  6. I was out of town when you posted this. I shouldn’t leave town!!! I am a goat cheese lover in a big way. Looks amazing!

  7. HolY moly, does that sound delicious! I will definitely be making this soon!! Think I might throw in some fresh basil, too! Thanks for the great idea!

  8. This looks amazing! Can’t wait to make this… An easy way to get the skins off your peppers is to put them in a paper bag and shake it up. Thanks for the amazing recipe!

  9. I just made this- so good! I’m not even a huge Red Pepper fan, but this is absolutely delightful and super easy to make. I followed your instructions to the tee and it was easy as pie.

  10. Delicious!!!! Love the colour and the taste, great sauce for any type of pasta.
    Very useful step-by-step photos 😉
    Thanks for sharing

  11. I make roasted red bell peppers, garlic, olive oil and feta for a dip. This sounds like that so I KNOW I will like this, thank you for sharing.

  12. Made this tonite and it was absolutely delicious. Made a few changes, used good quality roasted peppers, and added 1 cup of defrosted peas to pasta 1 minute before done time. Added color and taste to this dish. This was a big winner for me, will serve it to company….

  13. Made this last night for my parents, they were so surprised at how good it was! Thought it was just going to be like a box noodle and then they tasted it and couldn’t get enough! Thanks!

  14. This looks great and I’m planning on trying it! One question-you mention optional artichoke hearts. Do those go in with the purée or on top chopped up?

    • I just chopped them up and put them in at the end.

  15. Honestly, “fat free haf and half” freaks me out…it’s basically just skim milk thickened with weird texturizing agents. I used evaporated milk instead and it turned out perfectly…this is the yummiest EASIEST dish ever. 🙂

  16. Thanks for the awesome recipe. I made this for dinner tonight and my family loved it. Next time I’ll try it with artichoke hearts or some other vegetable. So glad I found this on Pinterest!

  17. This is ALWAYS one of my FAVS. Thank you for posting it. I will make it for dinner.

  18. Love this recipe even my kids eat it!

  19. I’m planning on making this tonight! How do I prepare the artichokes in the recipe? Do I blend them or leave them whole?

    • Just throw them in at the end!

  20. Help me! And, you used fat free half and half? I honestly didn’t know this product existed. I’m going to grab some if my story carries it. Lauren, this is incredible. I can’t wait to try it soon!

  21. This sounds amazing. But you don’t put portion size, for example. How many oz of goat cheese, how much half and half?

  22. This turned out fantastic. I did exchange the half and half for almond milk, because that is what we have on hand. Easy and yummy!

  23. I’ve been obsessed with this dish since I had it in one of those little NYC cafés that you can never find again. For saltiness, they (and I!) added capers. You could purée them in, but I like to add them whole so you get little bursts of salty in the middle of the sweet tanginess. Also, if you’re worried that your diners won’t like goat cheese, I like to stir in a spoonful or two of tahini along with it – it mellows the zip and gives it so much creamy depth. Om nom nom

  24. Made this for dinner tonight. Absolutely fantastic. Added the optional artichoke hearts. Sooo sooo good. Was a huge hit. 🙂 Will defintely be adding to my list of favorite recipes.

  25. I just finished making this recipe… I used Alessi Fire Roasted Italian Peppers and it tasted amazing, and speeding up the preparation time! Yummy!

  26. This is one of the BEST recipes I’ve ever made! So creamy, delicious and amazing! Thank you so much for sharing. I look forward to making it many times 🙂

  27. This looks awesome–I’m preparing it for lunch today. I must say though–if one is going to the effort to find and use real parm, one might want to use real half and half or cream. The extra fat isn’t going to hurt you anymore than all the artificial stuff in the fake stuff.

  28. I stumbled across this recipe by googling goat cheese and red peppers. I wasnt sure how the combination would turn out – your recipe confirmed my suspicions and i made my version of it. AMAZING.

  29. First time reading your blog and omg this sounds amazing and can’t wait to make this!!!!

  30. Hey! I echo your sentiments on goat cheese, roasted red peppers, and the combination of the two! My love affair with roasted red peppers happened when I didn’t have enough tomatoes for my homemade salsa- I just needed 3 more. I happened to have red peppers on hand! I roasted them, after taking the seeds out, with some olive oil, salt, and pepper. Once they were done I threw ’em in the food processor (juice/oil from the pan too!) with my almost-done salsa (tomatoes, jalepeno and pablano peppers- roasted and pureed, cilantro, lime, onion, garlic, salt and pepper) until it was a good salsa consistency. Delicious! I highly recommend experimenting with it 🙂

  31. One quick question….do you know what kind of herbs were in your goat cheese? I have about half a roll of plain goat cheese I’ve been meaning to get rid of and I totally wanted to use it to make this dish. But, I think it would lack a little flavor without the additional herbs!

    • I don’t remember…possibly basil, oregano, thyme and rosemary? As long as you keep it Italian, then it should be good 🙂

  32. Have you ever added chicken to the meal? Wonder if it is any good…



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