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–+ servings
Roasted Red Pepper & Goat Cheese Alfredo

Indulge in Creamy Roasted Red Pepper & Goat Cheese Alfredo

A delightful Roasted Red Pepper & Goat Cheese Alfredo recipe that impresses with its creamy texture and rich flavors. Perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 medium Red Bell Peppers Roasted
  • 2 tablespoons Olive Oil Can be replaced with butter
  • 1 medium Onion Diced, can use shallots
  • 2 cloves Garlic Minced, can use garlic powder
  • 1 cup Fat-Free Half & Half Can use regular cream or plant-based milk
  • 4 ounces Garlic & Herb Goat Cheese Can substitute with plain cream cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese Can use any good quality hard cheese
  • 1 cup Artichoke Hearts Optional
For the Pasta
  • 8 ounces Linguine Can be replaced with gluten-free pasta or zoodles
  • to taste Salt & Pepper Essential for seasoning

Equipment

  • oven
  • large skillet
  • Pot
  • Immersion blender
  • baking sheet

Method
 

Instructions
  1. Preheat your oven to 500°F (260°C). Arrange whole red bell peppers on a baking sheet and roast for 20–30 minutes until charred.
  2. Heat a drizzle of olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sauté for about 7 minutes until soft and fragrant.
  3. Reduce heat to low, pour in fat-free half & half and garlic & herb goat cheese, stir until melted and smooth. Keep warm on low heat.
  4. Once peppers are cool, peel skins, remove stems and seeds, chop into small pieces, and stir into the sauce with grated Parmigiano Reggiano.
  5. Use an immersion blender to puree sauce to desired consistency, keeping it warm on low heat.
  6. Cook linguine according to package instructions in salted boiling water until al dente, about 8–10 minutes. Drain and reserve a cup of pasta water.
  7. Toss cooked linguine into warm sauce, stirring until evenly coated. Adjust consistency with reserved pasta water if necessary, season with salt and pepper, then serve hot.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 52gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

For best results, roast the peppers deeply and maintain low heat when adding the half & half and goat cheese to prevent curdling.

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