Roasted Red Pepper Alfredo

An incredibly creamy, rich alfredo sauce made with roasted red peppers and crumbled goat cheese, and it takes just 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

When I first saw this recipe on Lauren’s Latest, I knew I had to make it immediately. But of course life happens and deadlines happen and you completely forget about that amazing alfredo sauce you just had to make right then and there. Well, I am happy to report back that after 1 year and 9 months, I finally made it and it was quite an epic dish in our household.

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

I mean, really, with pasta smothered in a cheesy, creamy red pepper sauce with a generous sprinkling of freshly grated Parmesan, how can you go wrong? And the best part about it is that it comes together in 20 minutes or less from start to finish! I did use jarred roasted red peppers but if you have the time, feel free to roast the peppers. I actually prefer the jarred ones since they’re such a time saver and I always have them stocked in my pantry.

Roasted Red Pepper Alfredo - An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!

So there you have it – quick, easy, creamy and cheesy. What more could you ask for?

Roasted Red Pepper Alfredo

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Roasted Red Pepper Alfredo

An incredibly creamy, rich alfredo sauce made with roasted red peppers and crumbled goat cheese, and it takes just 20 min to make from start to finish!


  • 12 ounces linguine
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 ounces crumbled goat cheese
  • 1/2 cup grated Parmesan, plus more for garnish
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • Kosher salt and freshly ground black pepper, to taste


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minutes.
  • Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately, garnished with Parmesan, if desired.


Adapted from Lauren's Latest


    • Chung-Ah says

      Thank you, friend! You would love this! Jason actually set aside a portion of this when we were eating dinner so he could pack more for his lunch and he usually never holds back!

  1. says

    Beautifully simple recipe! My hubs haven’t gotten on the goat cheese bandwagon but I know it’s easy to substitute. Love roasted peppers.

  2. Ronnie says

    As we are not fans of goat cheese, what would be a suitable substitution? Looks amazing and I would love to make it!!

  3. says

    Yummalicious! I used to have a false aversion to red peppers; as in I hated the green ones so steered clear of red and yellow too. I saw the light and now love them; especially roasted. Love that this is such a quick meal too. Yum again!

    • Sara says

      For heavy cream, try subbing evaporated milk. Its close in texture and usually in a dish like this will not be a noticeable taste change!

    • Sadiqah says

      I used about 1/2 jar Alfredo sauce, and no onions. I added a couple squeezes of lemon juice and seasoned the sauce with onion and garlic powder, and a little Spike, an all purpose seasoning I get at the health food store. I use it in everything because I don’t add salt to anythinpg. It has sea salt in it. Oh yeah, about 1/2 cup white wine and a bit of lemon pepper, and the 4 cheese Italian cheese instead of goat cheese. It was perfect with lobster ravioli. I just put the peppers and Alfredo sauce in the blender, sauteed the garlic, and poured the sauce in the pan with the garlic., and cleaned out the blender with the wine. Warmed everything through for about 10 minutes and added the cheese. YUM!

    • Chung-Ah says

      I really hope you get a chance to make it – it’s the best! And you know I’m totally kicking myself for not making this sooner!

  4. Melanie says

    I pinned this today and made it this evening! I was actually really disappointed. Maybe I bought too large of an onion but it was WAY too oniony, and I love onions. My boyfriend and I each had one bite and put it down. Oh well!

    • Chung-Ah says

      I’m sorry that this didn’t turn out too well for you. I’d love to help troubleshoot what went wrong – did you follow the recipe exactly as is?

      • Melanie says

        Thanks. We followed the recipe perfectly, we have looked it over many times since we made it. I was so excited for it too. This actually is the first recipe we have made from pinterest that hasn’t turned out. But I suppose it happens! :)

          • Sharon says

            Melanie, maybe the onion you used was too large. Chung-Ah, I think you could specify “small” onion in the ingredients list and that might help people. Great recipe btw!!! Thanks.

    • Chung-Ah says

      You are actually using the immersion blender to blend everything right in the saucepan. If you do not have an immersion blender, you can use a food processor.

  5. Jessica A says

    This looks amazing… however I am very allergic to any form of bell pepper. :( I’ll just drool over the pictures and wish I could eat it.

  6. Rachel H says

    Bought all the stuff I needed today and I’m just about to make it for my dinner! Quite a simple dish and that’s right up my street

  7. Andrea says

    Just made yummy! I used shredded Parmesan and just a block of goat cheese rather than crumbled. I will definitely make this again!

  8. Jessica Desarro says

    I am on weight watchers and luckily, this is within my points. 9 points for 5 meals. Can’t wait to make it. Yum yum. Where are roasted red peppers normally found in the grocery store?

    • Chung-Ah says

      You can add any kind of proteins and/or veggies to your liking. Just be sure to keep in mind of proportions so you have enough sauce to go around.

  9. Christie says

    Purchased all the ingredients without fully reading the recipe. I do not have an immersion blender. Would you purée the red peppers in a food processor then whisk into the cream sauce or put both the sauce and peppers into food processor? Looks delicious and excited to make this!

    • Chung-Ah says

      Rachel, you can add your desired protein but be sure to make the appropriate adjustments to have enough sauce to go around.

    • Chung-Ah says

      Kathy, as goat cheese is one of the main ingredients in this dish, I recommend looking for another recipe. Without the goat cheese, you will not have the creamy notes that it provides, a crucial element in this dish.

  10. Sarah says

    Made this for supper last night – it was delish! I had to leave out the goat cheese (and didn’t substitute anything because my husband hates all soft cheeses), but it was still very tasty. I put crumbled goat cheese on top of mine so I could still have that yummy flavour – but my husband enjoyed his still thoroughly without any. So those of you wondering about leaving it out, it’s possible! I agree though that it probably wasn’t as creamy of a sauce as it would have been with the goat cheese included.

    Thanks for the tasty recipe!

  11. says

    This recipe was SO delicious! I used cream cheese in place of the goat cheese, and it was scrumptious. I could eat this every week at never tire of it. Thanks so much for sharing such a tasty recipe. xo

  12. says

    What a nice way to spice up traditional alfredo. I love peppers, so just looking at your photos is making me hungry and it’s not even lunchtime yet!

    • Chung-Ah says

      Clea, you can most certainly substitute coconut milk for the dairy but I cannot speak for how much this will change in taste/texture of the dish.

  13. Gina says

    Great recipe. I substituted light organic coconut milk for the cream/milk and served over spaghetti squash with turkey& herb meatballs.

    • Chung-Ah says

      Erica, you can certainly use feta but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  14. Kassidee says

    This recipe was tasty, but I thought that it was tooooo garlicky. It completely overpowered the cheese and the taste of the peppers. Next time, I’ll only use one clove of garlic, and a small one at that. Also, I thought the combo of flavors was perfect, but the flavor of goat cheese diminishes so much after it’s heated that I would like to try it stirred in just at the end. I used a nice quality cheese from whole foods, but I had to add another 2+ ounces at the end just to taste it. (maybe more because of the garlic)

    • Chung-Ah says

      Kassidee, if the garlic taste was too strong to taste, I recommend reducing the amount of cloves used in the recipe. You also need to consider the size of cloves as some garlic cloves can be massively huge. Additionally, the goat cheese’s main purpose in this dish is to provide a very creamy texture more so than taste.

  15. Cheryl Cabral says

    @Jessica Desarro – Jessica I just joined WW and would love to know how you figured out the point? I would use evaporated milk, wheat pasta, and feta cheese.

  16. Linda says

    Quick question. I’m making this for dinner tomorrow (I can’t wait! ) but I don’t have an immersion blender. Any suggestions? Thanks so much! :)

  17. cloey says

    Should I drain the liquid from jar before I use the pepper? I never used it so wonder if I just need to take those peppers out from it or just dump the whole things in the sauce. Thanks a lot!!

    • Chung-Ah says

      Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.

  18. says

    I made this for supper tonight and it was SO quick and easy…and GOOD! Hubby ate 3/4 of it himself. The combination of the creamy goat cheese and the nutty parmesan is spectacular! I would add some red pepper flakes, but that’s because we like our food with a little heat to it. Fabulous recipe and I swear the time breezed by and it was done before I knew it. Thanks so much!

  19. Audrey says

    I loved this recipe! I made this for my friends and topped it with pan seared lemon-garlic chicken. It was a huge hit.

  20. Amy says

    I am not a huge alfredo fan… made this because my husband was having a craving. It seriously BLEW MY MIND! Seriously simple and delicious! This is going into immediate rotation…

  21. Ruthhie says

    Oh My God! I just did the pasta and let me tell you even my picky niece loved it!! The only difference is that I used fresh pepper and is was “DAMN DELICIOUS”

    • Chung-Ah says

      That’s really based on personal preference, Laura. You can grill it and the slice it across the grain or you can dice it – it’s up to you!

  22. Tess says

    I made this last night and while everyone loved how it tasted, the sauce was watery. How do you make thick so it will stick to the pasta?

    • Chung-Ah says

      I recommend draining the peppers completely before adding and pureeing the mixture until your desired consistency is reached.

    • Chung-Ah says

      Unfortunately, there really is no appropriate substitute for the goat cheese. It not only provides flavor but it also provides the creamy texture.

    • Chung-Ah says

      What is your reason for substitution? Do you have dietary restrictions? If you could provide a little more information, I’d love to help find a suitable substitution for you.

  23. Kristen says

    Made this tonight and it’s delicious! I am not a fan of goat cheese but always make the recipe as is first….if you don’t like goat cheese, use it any way! Great recipe!!

  24. Teri Lanciault says

    I can up roasted red peppers at summer’s end and this is the very next thing I am going to make with one of those jars!! Looks so amazing I can almost taste it!! Thanks for a great recipe!
    (I am so lucky I found this site today! Woo hoo!)

  25. Robin says

    I pinned this recently, and made it last night. It was AWESOME. And, even though I managed to make a complete mess of my kitchen (because that’s how I roll), it came together easily and quickly. Note to self: use a deeper pan next time for immersion blender purposes. :-)

    The goat cheese really makes it. When mixed in with the other ingredients, it adds brightness and zing without being overpowering. I don’t know if I could have picked it out as an ingredient if I hadn’t made it myself.

    I’m already looking forward to leftovers tonight!

  26. MM says

    Hi, I only have spaghetti and fettuccine pasta which one is better — instead of linguine? And can I use my osterizer blender instead or immersion blender / food processor? Thanks!!

    • Chung-Ah says

      You can use either pastas – it’s really up to you! And yes, a blender will work just fine.

  27. Angie says

    I’ve seen this question asked a few times but I still haven’t seen the answer yet. If using a food processor or blender, do you blend the sauce and the red peppers together in the food processor? Or just use the food processor to chop up the peppers?
    Thank you!!

  28. Aliaa says

    Tried it..two words..INSANELY GOOD!!! thank you for sharing the is definitely one of my favorites and it is super easy too!!

  29. Danielle says

    Hi I’m going to try you pasta dish next week and I wanted to could I sub out the goat cheese for a different cheese?

    • Chungah says

      You can substitute feta cheese but I cannot speak for how much this will change the overall taste/texture of the dish.

  30. Lisa Wray says

    I just made this and thought it was awesome. I actually left out all the milk and cream because I forgot to buy it. I substituted 1 cup of the pasta cooking water. It was still creamy and rich from the cheeses. I don’t think I’d bother with the cream if I did it a second time!

    If you can’t find goat cheese, I would recommend Neufchatel cheese … surprised no one has suggested it! It’s WAY closer to goat cheese than feta and it will melt and blend like goat cheese.

  31. Sarah says

    Just made this for my future in laws and it was a hit! Everyone loved it and it was perfect. We added chicken and only used half of an onion, so it was perfect for vegetarians and meat lovers alike!

  32. Sabrina says

    Hi there! Just wanted to say thanks for sharing this recipe! I subbed feta for goat cheese and wow! It was delicious and it melted just fine. It was super easy to make, and I even have some leftovers for tomorrow (I’m looking forward to that “it always tastes better the day after you make it” sauce). Love this website. Thanks again and I will definitely make this in the future!

  33. jennifer says

    I imagine if you can’t find goat cheese or don’t like it or feta, you can just omit it. I have a recipe for plain Alfredo sauce that calls for heavy cream, butter and parmesan cheese. I plan on trying this recipe with the goat cheese. But maybe ill try my alfredo sauce recipe and just puree the red peppers in my sauce sometime too. Ill be curious to taste the difference with and without goat cheese.

  34. Mandy says

    Excited to make this! Thanks for sharing. Roasted red peppers & goat cheese are 2 of my fav’s. Have you ever tried adding roasted garlic to this recipe? I’m a garlic lover & I was thinking about adding a few cloves of roasted garlic as well. Think I’ll top it off with ribbons of prosciutto, fresh basil, shavings of Parmesan, & a couple sprinkles of crushed red pepper. Plus a glass or 3 of wine with it will be just perfect. 😉

  35. Rebeca says

    Could I purée the red peppers in a food processor before adding them to the Alfredo sauce if I don’t have an immersion blender?

  36. Jamie says

    Made this dish tonight, and it was delicious! However, I used feta instead of goat cheese, added red pepper flakes for more heat, and used fettuccine noodles instead. The sauce seemed a bit watery, so I added some flour. Once I tossed the pasta in, it all came together well. I will definitely be making this again!

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  37. says

    I’ve been trying to actually MAKE the recipes that I’ve admired on pinterest for so long, and I finally got to this one earlier this week!! It definitely took me closer to 30/40 minutes (I find that I like to sautee onions longer than 2/3 minutes) and chopping the onion/garlic alone takes me about 10 minutes! So bear in mind that 20 minutes is optimistic :) I followed the recipe exactly – including the goat cheese, which I’d never tried before. I used a food processor to blend the sauce because I didn’t have an immersion blender, and it worked perfectly. I added just a touch of the pasta water to make sure it was creamy enough, but really didn’t need to. The sauce was delicious, but my husband and I didn’t like the goat cheese flavor. That is a personal preference, though. We both agreed that we think (for us) it would be really good with cream cheese. I think next time I might add some red pepper flakes too to add a little spice! :)

  38. Alexis says

    this has become my boyfriends and my favorite pasta to make! We make it with a little less onion and three cheese stuffed tortellini!

  39. Sarah Hamilton says

    My boyfriend and I LOVED this dish! The creaminess and tanginess of the goat cheese with the peppers was amazing. My boyfriend is never a fan of meatless meals though so we added spicey Italian sausage. It was perfect!

  40. Birte says

    are the peppers you use preserved in water, vinegar…?
    I got a jar preserved in vinegar at home, wondering if that’ll work or just mess up the taste. :)

    • Chungah says

      The peppers used here are preserved in water. I personally have never tried peppers preserved in vinegar but I do worry that it may drastically alter the taste of this dish.

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