Roasted Red Pepper and Goat Cheese Pasta Alfredo

Roasted Pepper and Goat Cheese Pasta Alfredo

Happy Monday everyone! Last week was crazy for me thanks to fostering a sick and very high maintenance rescue kitten. And yes, she’s still with us. She is getting much better though. I’ve downgraded her from Unholy, Goopy-Eyed Terrorist to Insane, Entitled Diva. I volunteer at a wonderful no-kill shelter, and they have agreed to take her in once her eye infection clears up. She is adorable, so I think she’ll be adopted fairly quickly. And I would post a picture, but she’s rarely sitting still, so we haven’t gotten many good ones.

roasting red bell peppers

Anyways… let’s talk pasta, shall we? We are big fiends for alfredo sauce in this house, so when I ran across this recipe on Pinterest, I knew I had to give it a go. Since we also love roasted red peppers and tangy goat cheese, I figured it would be a big hit. I was correct!

roasted red pepper goat cheese alfredo

So flavorful, perfectly creamy, and a very pretty reddish, pinkish hue from the peppers.

In fact, I really think my sister should make this one for her three-year-old son. A few months ago, I was visiting them and I made the standard chicken fettuccine alfredo for everyone; upon serving it, said three-year-old promptly requested ketchup on his. We both shuddered and stifled giggles, and fortunately she was able to convince him to eat it ketchup-free. But I was thinking, hmm, maybe he would like this one in particular because it might look to him like there’s already ketchup in there! Who knows. It’s a thought. 🙂

Roasted Red Pepper and Goat Cheese Pasta Alfredo

I roasted my own peppers for this; I love roasting chiles or peppers myself – it makes the house smell amazing, and I think they taste better than jarred. But you can certainly use jarred in a pinch or if that’s your preference. Either way, this dish is really very easy to pull together. Enjoy!

Roasted Red Pepper and Goat Cheese Pasta Alfredo

{One year ago: Mussels in Red Chile Broth}

Source: adapted from Lauren’s Latest

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 whole roasted red bell peppers, peeled, seeded and rough chopped
1 cup half and half
4 oz. soft goat cheese
2/3 cup grated parmesan cheese, plus extra for the table
Kosher salt and black pepper, to taste
1/2 lb. linguine, cooked to al dente
Chopped fresh parsley for garnish (optional)

In a medium to large skillet, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook another minute. Transfer the cooked onions and garlic to the blender. Add the roasted red peppers and the half and half. Puree until the mixture is very smooth. Transfer the mixture back to the skillet and heat on medium-low. Add the goat cheese and parmesan and stir to let melt. Season to taste with salt and pepper. Once the cheeses are melted, add the cooked pasta and toss for about a minute to coat well. Taste for seasoning, and adjust if needed. Garnish with the parsley, if desired, and serve with extra parmesan for passing at the table.

4 responses to “Roasted Red Pepper and Goat Cheese Pasta Alfredo

  1. Julie,
    Your pasta looks very pretty!
    I’ve got a bunch of roasted Hatch chiles, and I think subbing them for red peppers would NOT be as visually appealing, so I’ll wait until I get red peppers from the farm share.

    • Texan New Yorker

      Thank you! Oh geez, I definitely agree – no hatch chiles for this dish. That might taste great, but yeah, no visual appeal…

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