I love this recipe because it transforms simple pantry and produce items into a silky, restaurant-quality pasta. Roasting the peppers adds incredible depth, and the combination of goat cheese and Parmesan creates a velvety texture without being too heavy. I also enjoy how versatile it is—perfect for a weeknight meal but impressive enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 whole red bell peppers 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 cup half & half (regular or fat free) 4 ounces garlic & herb goat cheese 2/3 cup grated fresh parmesan 1/2 pound linguine, cooked to al dente salt & pepper, to taste crushed red pepper flakes to taste, optional parsley to garnish, optional
Directions
I preheat the oven to 500 degrees. I place the whole red peppers on a baking sheet and roast them for 20–30 minutes, until the skins are charred.
I remove the peppers from the oven and cover them with foil for 10 minutes to loosen the skins.
While they rest, I sauté the diced onion in olive oil for about 7 minutes until tender. I add the garlic for the last minute and cook it until fragrant.
I pour in the half & half, then add the goat cheese, salt, and pepper. I stir until the goat cheese melts into a smooth sauce and keep it warm over low heat.
I uncover the peppers, peel off the skins, and remove the stems and seeds. I chop the peppers into large pieces and add them to the sauce along with the Parmesan. I stir until everything is melted together, then remove the pan from the heat.
I transfer the sauce to a food processor or use an immersion blender to blend it until smooth.
I return the sauce to the pan and toss it with the cooked linguine. I taste and adjust seasoning, then add more Parmesan, pepper, salt, crushed red pepper flakes, or parsley if I like.
I sometimes use jarred roasted red peppers when I’m short on time, and they work beautifully. For extra creaminess, I add a splash more half & half or an additional ounce of goat cheese. If I crave smokiness, I char the peppers over an open flame instead of baking them. I also love tossing in sautéed mushrooms or spinach for added texture and nutrients.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stovetop with a splash of half & half or water to loosen the sauce. The microwave works as well, but I heat it in short intervals and stir between each one to maintain creaminess.
FAQs
Can I make this sauce ahead of time?
I often make the sauce a day ahead and store it separately from the pasta so it reheats smoothly.
Can I use another pasta shape?
Yes, I like serving this with fettuccine, penne, or rigatoni—anything that grabs the sauce works well.
Can I substitute cream for half & half?
Yes, using heavy cream creates an even richer sauce.
Is goat cheese necessary?
I think it’s what makes the dish special, but cream cheese can work in a pinch for a milder flavor.
Can I freeze the sauce?
I don’t freeze it because dairy-based sauces can separate, but you can refrigerate it for a couple of days.
Can I add protein?
I sometimes add grilled chicken, shrimp, or Italian sausage for a heartier meal.
Do I need to roast the peppers myself?
Roasting adds great flavor, but jarred roasted peppers are a convenient and tasty substitute.
How can I make it spicier?
I add extra crushed red pepper flakes or roast a hot pepper alongside the bell peppers.
Can I make this vegetarian?
It already is vegetarian as long as the Parmesan you use is vegetarian-friendly.
Why is my sauce too thick?
I thin it with a splash of pasta water or more half & half until it reaches the consistency I like.
Conclusion
I love how this roasted red pepper and goat cheese alfredo turns a handful of simple ingredients into a luxurious, flavorful pasta. The roasted peppers add sweetness and depth, while the goat cheese gives the sauce irresistible creaminess. It’s a comforting dish I find myself returning to whenever I want something satisfying, beautiful, and easy to prepare.
A rich and creamy alfredo made with roasted red peppers, goat cheese, and Parmesan, creating a velvety, flavorful sauce that elevates simple pasta into a restaurant-quality dish.
Ingredients
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half (regular or fat free)
4 ounces garlic & herb goat cheese
2/3 cup grated fresh Parmesan
1/2 pound linguine, cooked al dente
Salt and pepper, to taste
Crushed red pepper flakes, optional
Parsley, for garnish (optional)
Instructions
Preheat oven to 500°F (260°C). Place whole red peppers on a baking sheet and roast 20–30 minutes until skins are charred.
Remove peppers from oven, cover with foil, and let rest 10 minutes to loosen skins.
Sauté onion in olive oil over medium heat for about 7 minutes until tender. Add garlic for the last minute and cook until fragrant.
Add half & half, goat cheese, salt, and pepper. Stir until the goat cheese melts into a smooth sauce; keep warm over low heat.
Peel peppers, remove stems and seeds, and roughly chop.
Add peppers and Parmesan to the sauce and stir until melted. Remove from heat.
Blend the sauce using a food processor or immersion blender until smooth.
Return sauce to the pan and toss with cooked linguine. Adjust seasoning and add optional red pepper flakes or parsley.
Notes
Jarred roasted peppers work well when short on time.
Add more goat cheese or half & half for extra creaminess.
Char peppers over an open flame for smokier flavor.
Add sautéed mushrooms or spinach for extra texture and nutrients.
