Go Back
–+ servings
Roasted Red Pepper & Goat Cheese Alfredo

Creamy Roasted Red Pepper & Goat Cheese Alfredo Bliss

Indulge in this creamy Roasted Red Pepper & Goat Cheese Alfredo, a delightful vegetarian pasta dish perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Steaming Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 whole Red Bell Peppers Adds sweetness and depth of flavor; substitute jarred roasted red peppers for convenience.
  • 1 tbsp Olive Oil Used for sautéing; brings richness to the sauce.
  • 1 small Onion (diced) Provides aromatic base flavor.
  • 2 cloves Garlic (minced) Enhances overall flavor; fresh garlic is preferred.
  • 1 cup Fat Free Half & Half Creates a creamy sauce without excessive fat; substitute with heavy cream for a richer sauce.
  • 4 oz Garlic & Herb Goat Cheese Adds creaminess and a unique flavor profile.
  • 2/3 cup Grated Parmigiano Reggiano Cheese Gives a savory, cheesy quality; essential for authentic flavor.
  • 1/2 cup Artichoke Hearts (optional) Adds texture and flavor; can be omitted.
  • Salt & Pepper Seasoning to taste.
For the Pasta
  • 1/2 lb Linguine (cooked to al dente) The base of the dish; substitute with gluten-free pasta if preferred.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Large saucepan
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F (260°C). Prepare a baking sheet lined with parchment paper.
  2. Place the whole red bell peppers onto your baking sheet in a single layer. Roast for 20-30 minutes, turning occasionally until the skins are darkened and blistered.
  3. Once roasted, cover with aluminum foil and let steam for about 10 minutes.
  4. Heat olive oil in a large saucepan over medium heat, add diced onions and minced garlic, sauté for about 7 minutes until softened.
  5. Lower the heat and stir in fat-free half & half and goat cheese, stirring until melted.
  6. Once cooled, peel the skins off the roasted peppers, discard stems and seeds, and chop into bite-sized pieces. Add to the sauce along with Parmigiano Reggiano.
  7. Blend the sauce using an immersion blender until desired consistency is reached.
  8. Return sauce to low heat, toss in cooked linguine, and mix until evenly coated.
  9. Plate the Alfredo immediately, garnishing with extra parmesan, freshly ground pepper, and parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 100mgCalcium: 20mgIron: 15mg

Notes

Using fresh, high-quality ingredients, especially goat cheese and parmesan, will enhance the flavor. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!