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!
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.
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.
So there you have it – quick, easy, creamy and cheesy. What more could you ask for?
Roasted Red Pepper Alfredo
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- ½ cup milk
- ½ cup heavy cream
- 4 ounces crumbled goat cheese
- ½ 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
Instructions
- 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.
Did you make this recipe?
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Just made this for dinner and made a lazy upgrade, added rotisserie chicken to bulk it up a bit, totally amazing and way to much flavor to be this easy of a dish!
This is very good – didn’t have goat cheese so subbed cream cheese and was delicious – everything else as written – might add some basil next time just at the end – otherwise delicious
ONG DELISH! seriously so good! I didn’t have any goat cheese so I had to skip that ingredient, I used oat milk, and I blended everything, but even with those changes that is one of the best pasta sauces I have ever made.
Easy recipe. Astounding flavor!!! Thanks!!! Fits right in with “meatless Monday!!” Just need a calorie count now, please???
I’m preparing ingredients, I’m curious how many
people will this recipe feed?
One if your hungry enough 😉
THIS WAS AMAZING! I had some multi-coloured peppers that needed to be used up and came across this recipe. I made my own roasted peppers and added some chopped up mushrooms. I used a cauliflower and cheese stuffed ravioli and OMG…YUM! I did not have goat cheese and we are watching our calorie count so just used Parmesan. It was still creamy, delicious and flavourful. Thank you so much for this amazing recipe!!!!
This is one of my favorite recipes. I always add Italian seasoning and canned tuna, which complements the flavors well.
Just made this for dinner. Delicious and easy. I could not find the jarred roasted red peppers last time I went shopping so I picked up jarred red pepper picante. Nice and spicy, rich creamy and decadent.
I’ve made this dish several times. My 4 little picky eaters love it. My husband has requested it on occasion. It’s great.
Wow! I’m full but I keep wanting to go back for more. Not a fan of goat cheese but it MADE the sauce! And finally, we topped it with some crushed red pepper flakes for some spice and that really was the “cherry on top”! A TEN in our book!
So good! Only had 8 ounces of pasta, a garlic basil flavored linguine from Trader Joe’s, but kept the sauce more or less the same substituting half and half for milk and cream and it was still so rich and creamy and yummo! Thanks for another great recipe!
Love this recipe!! We made it “Keto” (or low carb) by substituting zoodles in place of the pasta. We also added grilled chicken which was delicious but my hubby and I agreed that shrimp would probably be better, so we’re making it with shrimp tonight.
I want to make this ahead of time (for tomorrow’s dinner). do you think it will be ok tomorrow as well?
Yes, it reheats well!
If you make one recipe from Pinterest this should be it. I use all milk and substitute cream cheese For goat cheese.
Hello what about subbing the goat cheese with blue cheese ?
What a great idea!
Tried this recipe tonight. Very sad. For some reason the cheeses curdled immediately. I was hoping the more I stirred or after blending it would be ok. Ended up with a pretty awful grainy texture. 🙁
If you used shredded cheese, sometimes it has too much of the cellulose on it that keeps it from sticking.
For any cheese sauces, using block cheese and cutting it yourself will solve this problem.
Made this tonight – followed the directions EXACTLY and it was amazing – totally needed after a particularly crappy day! keep doing what you’re doing girlfriend 🙂
Would this work with zucchini noodles? Love pasta but have always wanted to try zoodles and this shade sounds amazing?!
Sauce not shade 🙂
Yes, absolutely – what a great idea!
I wanted to add some chicken to this dish. Is there any sort of marinade for the chicken that would work well with the red pepper sauce?
Yes! This is my favorite marinade: https://damndelicious.net/2015/06/22/easy-grilled-chicken/.
Thank you for asking this question. I was wondering the same exact thing. I’ve got hungry boys to feed this would alone to them would be an appetizer ♀️
Awesome pasta! Thanks so much for the inspiration. My husband is usually a big carnivore but he fell in love with this recipe and so did I. I have shared it with anyone who will listen to me! 😉