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. 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!

  2. 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!!! =)

  3. 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 🙂

  4. 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!!

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

  6. 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.

    • It’s half milk half cream.

  7. Now this is some very tempting pasta!!

  8. 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.

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

  10. So yummy!! Turned out great, simple and easy ingredients 🙂

  11. 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 ?



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

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

    • Add them in after the sauce is pureed.

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

  14. 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!

  15. 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!!

  16. 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!

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

  18. 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!

  19. 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!!

  20. mmmmm…I am making this tonight for our New Year’s Eve dinner. So excited to eat it!

  21. We made this for our new years eve meal and it did not disappoint! I added peas instead of artichoke hearts and also added some plain cooked chicken. I found the garlic and herb goat cheese at our Trader Joe’s and I used ff evaporated milk rather than ff half and half. It came out perfect and delicious!

  22. I made this a few months ago, and have been thinking about it ever since! Absolutely amazingly delicious!!! Just made it again tonight and it was pure heaven!!! So glad I found this recipe – definitely a favorite!!! Thanks!!

  23. Oh my goodness Lauren!!

    This is sooooo yummy! I’m a huge fan of anything with goat cheese, but this one by far takes the cake! I added chicken meatballs, mushrooms, artichoke hearts, and sundried tomatoes, with extra portions of the sauce ingredients to compensate, and it was by far the best pasta I’ve had in a long time! Even my picky eater teenage sister gobbled this right up 🙂 I can’t wait to give it a go with my even pickier fiance when he returns from deployment! I can just see him eating the whole pot!

    All my foodie love,

  24. Hi,

    I found this recipe on Pinterest, and booooooy am I glad I did! This was absolutely fantabulous! SO creamy and delicious, and you’re absolutely right…roasting red peppers myself was the correct answer! So easy and simple, PLUS I know exactly what went in! Super, super yum!

    I actually reviewed this deliciousness on my blog. Feel free to check it out at

    Thank you again for an amazing recipe!

    Take care,


  25. I rarely use half and half, so I’d hate to buy it and have it go to waste. Can I just substitute almond milk which is what I usually buy?

    • I’ve never tried it with almond milk. I suppose you could use it, but it wouldn’t be nearly as creamy. Totally up to you!

  26. I loved this recipe!!!!!!!!!! very tasty!!

  27. Found this on pintrest, it was delicious! Thanks

  28. So delish!!! My first time through your site through Pinterest! LOVE!

  29. When cooking the peppers, is the oven on roast, broil, or bake?

  30. Hi – I have a big jar of roast red peppers from Greece, could I use this instead of roasting my own peppers and how many/much would I use – thank you – this looks delic!

  31. Love this recipe!! The only thing is that my son is allergic to dairy. He can have goat cheese but nothing from a cow. Any tips on what to replace the Parmesan cheese and half and half with?

  32. Is there a way to do this with store bought roasted red peppers??



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