Preheat your oven to 500°F (260°C). Arrange whole red bell peppers on a baking sheet and roast for 20-30 minutes, turning occasionally, until charred and blistered. Cover with aluminum foil to steam.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for approximately 7 minutes until the onion is translucent.

Reduce heat to low, add 1 cup of fat-free half & half and 4 ounces of garlic and herb goat cheese to the sautéed vegetables. Stir to melt the cheese into the mixture.

Once the peppers have steamed, peel off the skins, remove the stems and seeds, chop the peppers and add them to your sauce along with ½ cup of grated Parmigiano Reggiano cheese.

Using an immersion blender or countertop blender, puree the sauce to your desired consistency.

In a large pot, toss the blended sauce with 12 ounces of cooked linguine. Stir gently to coat.

Plate the Roasted Red Pepper & Goat Cheese Alfredo, garnishing with extra grated cheese if desired.