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………. 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


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, 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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258 Responses to “Roasted Red Pepper & Goat Cheese Alfredo”

  1. #
    Our Eating habits — December 31, 2012 at 8:04 am

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


  2. #
    Emilie — January 2, 2013 at 12:47 pm

    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!


  3. #
    Shawna — January 13, 2013 at 5:00 pm

    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!!


  4. #
    Erynn — January 14, 2013 at 9:21 am

    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,


  5. #
    Jelena — January 15, 2013 at 8:33 am


    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,



  6. #
    Nancy Hernandez — January 20, 2013 at 5:08 pm

    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?


    • Lauren — January 20th, 2013 @ 7:05 pm

      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!


  7. #
    Jessie — January 31, 2013 at 9:46 am

    I loved this recipe!!!!!!!!!! very tasty!!


  8. #
    heather — February 1, 2013 at 6:44 pm

    Found this on pintrest, it was delicious! Thanks


  9. #
    Kelli — February 5, 2013 at 4:37 pm

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


  10. #
    Michelle — February 12, 2013 at 2:29 pm

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


  11. #
    Karen — February 15, 2013 at 10:28 am

    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!


  12. #
    Allison — February 17, 2013 at 7:00 pm

    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?


  13. #
    Jessica — February 18, 2013 at 11:18 am

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


  14. #
    Lauren — March 14, 2013 at 7:27 pm

    Where do the optional artichoke hearts come into play?


  15. #
    Michelle — April 1, 2013 at 4:35 pm

    I just wanted to thank you for this awesome recipe! I tried it out tonight but used regular goat cheese then added fresh parsley, basil and thyme for the herbs. I also threw in some cooked asparagus and halved cherry tomatoes to finish it off. It’s waaayy delicious !
    So thanks again, I will recommend this to everyone! :)


  16. #
    Whitney — April 4, 2013 at 6:50 pm

    We just polished off a couple bowls of a modified version of this for dinner! My goat cheese came packed in olive oil, so I used some of that to saute the fresh garlic. I then added 2 c. cream and two roasted red bell peppers (store-bought in a jar). Pureed with the immersion blender. Heated. Salted. Added finely grated parmesan cheese and whisked into the sauce until it was my desired thickness. Served over cooked fresh pasta (linguine) and topped with crumbled herb goat cheese, which melted smooth as buttah into the sauce. Outrageously good. Thank you!


  17. #
    Julie — April 7, 2013 at 7:25 pm

    I made this tonight and it was delicious! Thank you for the recipe!


  18. #
    Connie — June 8, 2013 at 12:19 pm

    I just love the way you describe the food and how it makes you feel while you are preparing it!! I will be using “purdy” from now on. LOL


  19. #
    Hannahbelle — June 10, 2013 at 12:16 pm

    I found this recipe on Pinterest and my aunt and I made it last night for dinner! It worked out great. We used jarred red peppers and the flavor was still good (we got the smoky variety that has some char and spices), although I am sure roasting them yourself gives a fresher flavor. Skipping that step made the whole prep around the time that it took to boil the pasta (maybe a little less). I used a food processor instead of an immersion blender because my pan was too shallow for the immersion blender. Loved it and ate with a spinach salad!


  20. #
    pztm — June 13, 2013 at 7:18 am

    this was DELICIOUS! I ended up using less pasta and had so much sauce that it was kind of like a pasta soup in the end, and every bite was amazing!


  21. #
    Marilyn — June 18, 2013 at 12:41 pm

    I just made this for dinner and my family loved it.
    I thought I had goat cheese in the fridge, but was out, so I substituted
    Cream cheese and added some Italian seasoning. It was absolutely delicious. Next time I will use the goats cheese to see what the difference is in flavour.


  22. #
    Kristi T — July 10, 2013 at 12:38 pm

    When do you add the artichoke?


  23. #
    Amanda — July 16, 2013 at 4:08 pm

    I have made this meal a few times now and it is so delicious! I have added italian sausage the second time, because my husband needs meat in his dinner and turned out great. Thanks for the recipe!


    • Lauren — July 16th, 2013 @ 7:49 pm

      Ooh! Great idea adding in sausage. I’ll have to try that :)


  24. #
    Gayatri — July 25, 2013 at 1:17 am

    This looks amazing!!! Going to try this without any delay :) You have a lovely blog by the way!


    • Lauren — July 25th, 2013 @ 7:46 am

      Thank you!! Hope you like the pasta :)


  25. #
    Julie @ Texan New Yorker — August 14, 2013 at 11:12 am

    I found this recipe on Pinterest and made it the other day. OMG, so freakin’ good!! I blogged it with my own pics, too. Thanks for posting this!


  26. #
    Arianamarie — August 17, 2013 at 12:05 pm

    OMG! Can’t wait to try this.


  27. #
    Carolyn — August 27, 2013 at 4:51 am

    This was fantastic! Definitely making it again.


  28. #
    Jenn — August 27, 2013 at 5:41 pm

    Oh My Gosh! This is so good. Wow!


  29. #
    Katlyn — September 3, 2013 at 6:41 pm

    Made this tonight and it was delicious! Instead of parmesan, I used sundried tomato and basil feta. It was a great touch with the herb goat cheese. I will definitely be making this again. Thanks for sharing!


  30. #
    Sarah @ Well Dined — September 4, 2013 at 10:11 am

    Oh my gosh, seriously delicious. What a great idea! I included this recipe in a post on vegetable based pasta sauces.


  31. #
    Heather @ French Press — September 5, 2013 at 11:10 am

    wel lnow i know what we’re having for dinner tonight


  32. #
    Angie — September 8, 2013 at 2:39 pm

    This was absolutely delicious- I used jar roasted peppers and blended them in a blender. I know this is supposed to be a vegetarian dish, but with chicken it is to die for!!


  33. #
    Lilia Beltran — October 14, 2013 at 5:00 pm

    That’s one of motivating the masses to get to the nearest grocery store for some Chèvre! 😉


  34. #
    Krista — October 25, 2013 at 8:12 am

    Looks and sounds delicious, and i am a big fan of goat cheese and roasted red peppers:) Have you ever frozen any of the sauce, i assume we could


    • Lauren — October 27th, 2013 @ 7:09 pm

      I wouldn’t freeze this because you can easily overheat the sauce when defrosting! If you overheat it, the goat cheese will get a grainy texture and the half and half could curdle. If you want to freeze the cooked and pureed roasted red peppers and onions, that would be better. Reheat that and stir in the dairy products at the end.


      • Krista — October 28th, 2013 @ 11:49 am

        That would make sense! I’ll try it that way, thanks Lauren!

  35. #
    Elana — November 12, 2013 at 4:24 pm

    This pasta was so out of control amazing! It was one of those dishes that when you are finished, you discretely use your fork (or finger…OK, we had a few glasses of wine) to rake up every last bit of the creamy, delicious sauce. Total winner! Thanks for sharing!


  36. #
    Rachel — November 15, 2013 at 3:04 pm

    Just made this for dinner! Absolutely fantastic and incredibly easy!!! Thanks so much for sharing!!


  37. #
    Katie — December 13, 2013 at 6:24 pm

    This looks amazing! Do you think the sauce could be made ahead, and then reheated and tossed with hot pasta? Thanks!!


    • Lauren — December 14th, 2013 @ 11:03 am

      Definitely!! Just reheat gently so the dairy doesn’t curdle :)


  38. #
    Meghan@CleanEatsFastFeets — December 15, 2013 at 6:16 am

    I made this dish last night with a few minor alterations for what I actually had on hand in the pantry. I only roasted one red pepper, although he was a big one. I used mascarpone instead of goat cheese and almond milk instead of half and half. It was delicious and would have been even more so had I used two roasted bell peppers. I will definitely be making this again; it’s getting added to the rotation. Great recipe. Thank you.


  39. #
    Kneesha — December 25, 2013 at 10:01 pm

    Thank you for this recipe. I made it yesterday for Christmas for us vegetarians. We really enjoyed it. I love your pictures as well. Ive been browsing through your site and you have tge most amazing recipes. Cant wait to try out more.


  40. #
    Amelianna R — January 30, 2014 at 9:57 pm

    I just wanted to leave a comment here to…well brag. You guys that are salivating – get off your butts and MAKE THIS.

    This is my favorite dish of all time. My parents don’t trust anything I cook and the words “goat cheese” petrifies them but they LOVED THIS.

    I can’t describe how deliciously spiced, creamy and just gahhh this tastes.

    I used a garlic and herb spiced goat cheese. Takes it to another level. I usually just pin a lot and never bother to make anything so for all of you that are like me – actually make this one. You won’t regret it.


  41. #
    Shari — February 7, 2014 at 1:51 pm

    I made this last night and it was phenomenal. I added spinach and it was just amazing! Great job.


  42. #
    Bianca — February 8, 2014 at 8:43 pm

    Absolutely delicious! When the red peppers were roasted my apartment smelled like heaven! Definitely making this again! Thanks so much for sharing :)


  43. #
    SkiButterfly — February 14, 2014 at 5:26 pm

    Really enjoyed this meal. I have never used goat cheese and so glad I didn’t skip this ingredient. I pureed half of the peppers and chopped the other half and added after the cheese. Loved it. Thank you for such a great recipe!!!


  44. #
    Katie — February 17, 2014 at 5:11 pm

    Made this tonight and it was DELICIOUS! Cooked some Broccoli Slaw to go with it instead of pasta and it was great!!! Thank you Lauren :)


  45. #
    Lizzy — March 21, 2014 at 7:14 am

    This pasta dish was phenomenal!!!! I made it last night and WOW! I felt like I was a eating at an Italian Restaurant! Thanks for a great recipe!


  46. #
    Laura — April 14, 2014 at 10:00 am

    Shut the front door! This was out of this world delicious! I used tomato basil goat cheese, but otherwise made it exactly as written. My hubby is on a low fat, low carb diet, but I’m holding this in the “make again” folder for when he wants a splurge.


  47. #
    Lisa — April 29, 2014 at 4:19 pm

    Thank you for this recipe! I made this tonight after having pinned the recipe over a year ago and it was positively amazing!


    • Lauren — April 29th, 2014 @ 9:01 pm

      Yay! Glad you liked it :)


  48. #
    Beverly — September 10, 2014 at 11:32 am

    Hi there – I recently bought some goat cheese I want to use, but it’s plain and not the garlic and herb you used for this recipe. Do you have any suggestions as to how I could possibly season the goat cheese or the sauce before I blend it? Thanks!


  49. #
    katy — October 19, 2014 at 11:22 am

    Wow this was amazing thank you! Added some roasted tomatoes (were going squishy in the fridge so why not use them up!) And just used goats cheese no parmesan….was still brilliant!


  50. #
    Zoë — October 29, 2014 at 1:45 pm

    So I doubled this recipe for dinner the other night and ended up with lots of leftover sauce! Good problem to have because it is so delicious 😉 Have you ever frozen the sauce? With the amount of cheese in it, I’m worried that it might taste funky, but I don’t want to waste it! Thanks so much.


    • Lauren — October 29th, 2014 @ 7:07 pm

      I’ve never had leftovers of this sauce! Lol! I think it should freeze just fine, just be careful reheating it because of all that dairy. Go slow and try not to boil it.



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