Description

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)

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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.

Nutrition

Serving Size: 1 portion
Calories: Approx. 520
Sugar: 7g
Sodium: 520mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 20g
Cholesterol: 65mg