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Easy Roasted Red Pepper & Goat Cheese Alfredo photo

Roasted Red Pepper & Goat Cheese Alfredo

This Roasted Red Pepper & Goat Cheese Alfredo is creamy, dreamy, and bursting with vibrant flavors—perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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

Equipment

  • 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

Method
 

Steps:
  1. Step 1: Roast the Red Peppers
    Preheat 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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.