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

alfredo 3 While those are cooking away, chop some onion

alfredo 5 and garlic.

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

alfredo 6 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…

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

alfredo 9 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 13 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.

alfredo 4 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.

alfredo 11 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.

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

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

alfredo 15 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.

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

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

Roasted Red Pepper and Goat Cheese Alfredo Final 3 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! :)

Roasted Red Pepper & Goat Cheese Alfredo

Yield: 2 large, 4 small servings

Prep Time: 25 min

Cook Time: 20 min

Total Time: 45 min

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:

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.

 

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249 Responses to “Roasted Red Pepper & Goat Cheese Alfredo”

  1. #
    51
    Mari — April 11, 2012 at 3:07 pm

    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…
    Mari

    Reply

  2. #
    52
    Colleen — April 11, 2012 at 11:32 pm

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

    Reply

  3. #
    53
    Heliana — April 12, 2012 at 12:17 am

    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.

    Reply

  4. #
    54
    From Valerie's Kitchen — April 12, 2012 at 2:05 am

    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!

    Reply

  5. #
    55
    Kathy — April 15, 2012 at 12:51 am

    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!

    Reply

  6. #
    56
    Kat — April 15, 2012 at 5:01 pm

    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!

    Reply

  7. #
    57
    Kate B — April 17, 2012 at 2:44 am

    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.

    Reply

  8. #
    58
    Helena / Rico sin Azúcar — April 20, 2012 at 3:58 pm

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

    Reply

  9. #
    59
    Debra Kapellakis — April 26, 2012 at 11:43 am

    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.

    Reply

  10. #
    60
    Meghan — April 28, 2012 at 11:49 am

    Hi Lauren,

    We tested your recipe! You can find our version here: http://lettingyouin.wordpress.com/ Thank you for such a delicious meal!!

    Meg

    Reply

  11. #
    61
    Sharon — May 5, 2012 at 10:53 pm

    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….

    Reply

  12. #
    62
    Jessica — May 15, 2012 at 1:29 pm

    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!

    Reply

  13. #
    63
    Susannah — May 16, 2012 at 2:06 pm

    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?

    Reply

    • Lauren — May 16th, 2012 @ 7:26 pm

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

      Reply

  14. #
    64
    Sarah — May 29, 2012 at 10:59 pm

    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. :)

    Reply

  15. #
    65
    Jennifer C. — May 31, 2012 at 2:34 am

    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!

    Reply

  16. #
    66
    Shayla — June 5, 2012 at 2:39 pm

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

    Reply

  17. #
    67
    Gerrie — June 8, 2012 at 12:25 pm

    Love this recipe even my kids eat it!

    Reply

  18. #
    68
    Allison — June 11, 2012 at 3:38 pm

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

    Reply

    • Lauren — June 12th, 2012 @ 6:42 am

      Just throw them in at the end!

      Reply

  19. #
    69
    From Valerie's Kitchen — June 12, 2012 at 9:35 pm

    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!

    Reply

  20. #
    70
    Camille — June 14, 2012 at 8:58 am

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

    Reply

  21. #
    71
    Kristi — June 14, 2012 at 2:48 pm

    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!

    Reply

  22. #
    72
    Elle — June 14, 2012 at 2:54 pm

    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

    Reply

  23. #
    73
    Colette — June 15, 2012 at 7:06 pm

    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.

    Reply

  24. #
    74
    Mary Mfl — June 16, 2012 at 2:37 pm

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

    Reply

  25. #
    75
    Liz — June 22, 2012 at 6:30 am

    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 :)

    Reply

  26. #
    76
    MissMOE — June 25, 2012 at 11:37 am

    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.

    Reply

  27. #
    77
    erica — July 8, 2012 at 5:53 pm

    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.

    Reply

  28. #
    78
    Megan — July 11, 2012 at 7:05 am

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

    Reply

  29. #
    79
    Caithlin — July 11, 2012 at 8:39 am

    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 :)

    Reply

  30. #
    80
    michelle — July 14, 2012 at 10:44 am

    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!

    Reply

    • Lauren — July 14th, 2012 @ 12:44 pm

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

      Reply

  31. #
    81
    E P H — July 16, 2012 at 7:05 am

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

    Reply

  32. #
    82
    Sarah B. — July 30, 2012 at 5:33 pm

    HOLY MOLY! This was fantastic!! I made it for dinner tonight and I’m trying really hard to go raid my fridge to eat left overs. I added your recipe to my blog and put a link for your original recipe! Thank you thank you for this delicious meal!

    Reply

  33. #
    83
    jessica sampson — August 2, 2012 at 2:34 pm

    if you’re looking for a healthier alternative to cream or half and half, i always substitute skim evaporated milk in my recipies that call for cream or half and half. i tried it with this recipie. and it’s evrery but as good as it looks!!! =)

    Reply

  34. #
    84
    danielle — August 16, 2012 at 7:42 am

    Not sure if some one has already posted this or not (unfortunately don’t have time to read all of the reviews) but adding a bit of cornstarch will help make the sauce creamy due to having melted cheese in it, fantastic recipe :)

    Reply

  35. #
    85
    samantha — August 19, 2012 at 9:39 pm

    This was amazing, my husband and I just made it tonight! We added a raw jalapeno when we used the immersion blender to add some heat and it was amazing!!

    Reply

  36. #
    86
    Elise — August 22, 2012 at 6:33 am

    Omg!! What a great idea ! Can’t wait to try it! Thanks from those of us trying to eat less meat :)

    Reply

  37. #
    87
    Samantha — September 14, 2012 at 11:08 pm

    Sorry, maybe I’m being dim, or maybe it’s a US thing (I’m in the UK) but what is fat free half & half? Is that milk? Cream? Looks delicious either way.

    Reply

    • Lauren — September 17th, 2012 @ 2:31 pm

      It’s half milk half cream.

      Reply

  38. #
    88
    marla — September 20, 2012 at 7:23 am

    Now this is some very tempting pasta!!

    Reply

  39. #
    89
    Tammy — September 24, 2012 at 1:59 pm

    Made this for supper tonight and added some chicken to it. I didn’t blend the sauce because I didn’t have a hand held blender, but it was still very good and will probably make it again.

    Reply

  40. #
    90
    Melissa — September 28, 2012 at 6:28 am

    Made this for supper it was sooo good! Hubby loved it, and a coworker commented on how great it smelled :)

    Reply

  41. #
    91
    Melissa — September 28, 2012 at 6:29 am

    So yummy!! Turned out great, simple and easy ingredients :)

    Reply

  42. #
    92
    Herman — October 1, 2012 at 1:58 am

    Hi Lauren,

    Being from continental Europe and non-native English speaking, I am not familiar with some US cooking terms and ingredients.
    e.g. fat free half & half … Do I understand it correctly that this is a mixture of a light whipping cream and milk ?

    Thx,

    Herman

    Reply

    • Lauren — October 1st, 2012 @ 7:41 am

      Yes, half & half is equal parts milk and cream.

      Reply

  43. #
    93
    Amy Gilbert — October 1, 2012 at 1:40 pm

    I am making this right now and bought Artichoke hearts but couldn’t figure out when to add them.

    Reply

    • Lauren — October 1st, 2012 @ 3:02 pm

      Add them in after the sauce is pureed.

      Reply

  44. #
    94
    Liz — October 15, 2012 at 4:49 pm

    Made this tonight and it was AMAZING! Thanks for sharing!

    Reply

  45. #
    95
    Melissa — October 22, 2012 at 4:32 am

    What an easy, eligant dinner! Paired it with some garlic bread and a salad and a glass of white wine, it was beautiful! But delicious enough that my 3 yr old chowed down. I also added a can of quartered artichokes, all 15 oz. It was perfect. THANKS!

    Reply

  46. #
    96
    cass — October 22, 2012 at 3:41 pm

    This sauce is SO good! My husband and I loved this and I’ll definitely be making it again :) I doubled the sauce recipe for 6 people (and tripled the garlic).

    I like hearty sauces filled with veggies and protein so I added sauteed chicken sausage (12 links – red pepper & asiago cheese flavor), spinach, mushrooms, and artichokes. I served it with a tomato, mozzarella & basil salad with balsamic vinaigrette. yummmmmy! thanks for the great recipe!!

    Reply

  47. #
    97
    Joyce Minamyer — October 25, 2012 at 12:13 pm

    This was really good. I added the artichokes and left it chunky. I just chopped the red peppers small after they were roasted. I think it would be good with a couple hungarian wax peppers added also if you like spicy food! Definitely something I will make again!

    Reply

  48. #
    98
    Jessica — October 26, 2012 at 3:18 pm

    I just made this tonight – soooo yummy! And it gave me a reason to use my new immersion blender! Thanks :)

    Reply

  49. #
    99
    Sally — October 29, 2012 at 11:00 am

    Love this recipe! Wasn’t sure how the roasted peppers and goat cheese would taste together, but it’s a wonderful combo! I didn’t have half ‘n half so I just added a little flour and low fat milk to the onions/garlic. It worked just fine. I think cream cheese would be a great sub if you don’t have or like goat cheese. Thanks for another great recipe, Lauren!

    Reply

  50. #
    100
    Jess — December 27, 2012 at 3:13 pm

    Man that looks so good… Sucks that I will never be able to try it. HIGHLY allergic to bell peppers of any color. :( but it looks so gooood!!

    Reply

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