Description
This creamy and flavorful Roasted Red Pepper & Goat Cheese Alfredo combines the smoky sweetness of oven-roasted red peppers with the tangy richness of garlic and herb goat cheese. Tossed with al dente linguine and a smooth parmesan-enhanced sauce, this dish offers a luxurious, satisfying pasta experience perfect for a comforting dinner.
Ingredients
Vegetables
- 2 whole red bell peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup artichoke hearts (optional)
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup fat free half & half
- 4 oz garlic & herb goat cheese
- 2/3 cup grated parmigiano reggiano cheese
Pantry
- 1/2 lb linguine (cooked to al dente)
- salt & pepper, to taste
Instructions
- Roast the Red Peppers: Preheat your oven to 500°F (260°C). Place the whole red bell peppers on a baking sheet and roast them for 20 to 30 minutes until the skin is charred and blistered all over. Once done, remove from the oven and cover them with foil to steam and loosen the skins for 10 minutes.
- Sauté Onions and Garlic: While the peppers steam, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until they become tender and fragrant, about 7 minutes.
- Make the Goat Cheese Sauce: Pour the fat free half & half into the skillet with the sautéed onions and garlic. Add the garlic & herb goat cheese, salt, and pepper. Stir continuously to melt the goat cheese smoothly into the sauce. Keep the mixture warm over low heat to prevent curdling.
- Prepare the Roasted Peppers: Uncover the steamed red peppers, peel off the charred skins, and discard the stems and seeds. Chop the peeled peppers into large pieces and add them into the sauce along with the grated parmigiano reggiano cheese. Stir gently to combine and melt the parmesan completely. Remove the sauce from heat.
- Puree the Sauce: Transfer the sauce mixture into a food processor or use an immersion blender directly in the pan. Blend until smooth and creamy.
- Toss with Pasta and Serve: Return the creamy roasted red pepper sauce to the heated pan and toss in the cooked al dente linguine until well coated. Taste and adjust seasoning with salt and pepper as needed. Optionally garnish with extra parmesan cheese and fresh parsley before serving.
Notes
- You can add artichoke hearts to the sauce for extra texture and flavor.
- For a richer sauce, substitute fat free half & half with full-fat cream.
- To peel the peppers more easily, you can place them in a sealed bowl or plastic bag to steam after roasting.
- Use freshly grated parmigiano reggiano for the best flavor and melting quality.
- Serve immediately for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
