Roasted Red Pepper & Goat Cheese Alfredo
Imagine a creamy, dreamy pasta dish that bursts with vibrant flavors and is perfect for any occasion. This Roasted Red Pepper & Goat Cheese Alfredo is a delightful twist on the classic alfredo sauce, bringing together the sweetness of roasted red peppers and the tangy richness of goat cheese. If you’re looking for a comforting meal that feels indulgent yet is surprisingly easy to prepare, you’ve come to the right place. Let’s dive into this beautiful recipe that’ll have everyone asking for seconds!
What Sets This Recipe Apart
This Roasted Red Pepper & Goat Cheese Alfredo stands out for its unique combination of flavors and textures. The roasted red peppers add a smoky sweetness, while the garlic and herb goat cheese brings an irresistible creaminess that elevates the dish to gourmet status. Plus, it’s a flexible recipe that can easily accommodate additional ingredients like artichoke hearts or even a sprinkle of fresh herbs for garnish. Whether it’s a cozy night in or a gathering with friends, this pasta dish caters to all!
Shopping List
- 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 and pepper to taste
Gear Up: What to Grab
- Large pot for boiling pasta
- Blender or food processor for the sauce
- Skillet for sautéing
- Measuring cups and spoons
- Wooden spoon for stirring
- Serving bowl for the finished dish
Roasted Red Pepper & Goat Cheese Alfredo Made Stepwise
Step 1: Roast the Red Peppers
Begin by preheating your oven to 450°F (230°C). Cut the red bell peppers in half, removing the seeds and stems. Place them cut-side down on a baking sheet drizzled with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool slightly before peeling off the skin.
Step 2: Sauté the Aromatics
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute, until fragrant.
Step 3: Blend the Sauce
Once the red peppers are cool enough to handle, place them in a blender along with the sautéed onion and garlic, fat-free half & half, and garlic & herb goat cheese. Blend until smooth and creamy. If the sauce is too thick, you can add a splash more of half & half to reach your desired consistency.
Step 4: Combine with Pasta
In the same skillet, add the cooked linguine and pour the vibrant sauce over it. Toss gently to coat the pasta evenly. If you’re using artichoke hearts, now is the time to add them for an extra layer of flavor and texture. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Transfer the pasta to a serving bowl or individual plates. Sprinkle the grated Parmigiano Reggiano cheese over the top, and for an extra touch, garnish with freshly cracked black pepper or fresh herbs if desired. Enjoy your Roasted Red Pepper & Goat Cheese Alfredo hot!
Dairy-Free/Gluten-Free Swaps
- To make it dairy-free, substitute the fat-free half & half with a plant-based cream or coconut milk.
- Use a dairy-free cheese alternative in place of goat cheese and Parmigiano Reggiano.
- For gluten-free options, swap out the linguine for gluten-free pasta.
What I Learned Testing
- Roasting the red peppers not only enhances their sweetness but also adds a depth of flavor that is crucial for the sauce.
- Using garlic & herb goat cheese makes it easier to infuse flavor without needing to add too many additional spices.
- The sauce can be adjusted for creaminess by varying the amount of half & half based on your preference.
- This dish is incredibly versatile; you can easily add vegetables like spinach or mushrooms for added nutrition.
Save for Later: Storage Tips
Leftover Roasted Red Pepper & Goat Cheese Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove over low heat, adding a splash of half & half to loosen the sauce if it thickens. Enjoy it as a quick lunch or dinner the next day!
Reader Q&A
Can I use other types of pasta for this recipe?
Absolutely! While linguine works beautifully, feel free to use your favorite pasta shape such as fettuccine, penne, or even gluten-free options.
Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the refrigerator. Just cook the pasta fresh on the day you plan to serve it for the best texture.
How can I make this dish spicier?
If you like a bit of heat, consider adding red pepper flakes to the sauce or sautéing some diced jalapeños with the onions and garlic.
Can I freeze the leftovers?
While it’s best enjoyed fresh, you can freeze the sauce separately from the pasta. Just thaw and reheat, adding freshly cooked pasta when ready to serve.
Because You Liked This
Before You Go
This Roasted Red Pepper & Goat Cheese Alfredo is not just a recipe; it’s a culinary experience that brings warmth and joy to any table. With its rich flavors and creamy texture, this dish is bound to become a favorite in your household. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this delightful meal. Trust me, you’ll be savoring every bite and wishing you’d made a double batch!
Roasted Red Pepper & Goat Cheese Alfredo
Ingredients
Equipment
Method
- Step 1: Roast the Red PeppersPreheat your oven to 450°F (230°C). Cut the red bell peppers in half, removing the seeds and stems. Place them cut-side down on a baking sheet drizzled with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool slightly before peeling off the skin.
- Step 2: Sauté the AromaticsIn a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute, until fragrant.
- Step 3: Blend the SauceOnce the red peppers are cool enough to handle, place them in a blender along with the sautéed onion and garlic, fat-free half & half, and garlic & herb goat cheese. Blend until smooth and creamy. If the sauce is too thick, you can add a splash more of half & half to reach your desired consistency.
- Step 4: Combine with PastaIn the same skillet, add the cooked linguine and pour the vibrant sauce over it. Toss gently to coat the pasta evenly. If you’re using artichoke hearts, now is the time to add them for an extra layer of flavor and texture. Season with salt and pepper to taste.
- Step 5: Serve and EnjoyTransfer the pasta to a serving bowl or individual plates. Sprinkle the grated Parmigiano Reggiano cheese over the top, and for an extra touch, garnish with freshly cracked black pepper or fresh herbs if desired. Enjoy your Roasted Red Pepper & Goat Cheese Alfredo hot!
Notes
- Leftover Alfredo can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it gently on the stove over low heat, adding a splash of half & half if necessary.
- This dish can easily be made dairy-free by using plant-based cream and cheese alternatives.
