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.
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Cannot wait to try this. I would love to see more roasted red pepper recipes from you. Maybe you can whip up something magical with your amazing chicken thighs? Who knows, you are the expert!
I can honestly say I have tried a LOT of your recipes and I have been WOWED every single time. And that says a lot because my parents own a restaurant and my dad went to the CIA. You are the type of home chef that everyone NEEDS, simple delicious food that isn’t boring. Keep up the hard work, know that i’ll be one of the first to buy your cookbook!
This dish is amazing! Comes together so quickly and is restaurant quality. I served it with sauteed chicken breasts, but I think it would be great with shrimp, too! Excellent!
Hey,
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. 🙂
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.
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!
this has become my boyfriends and my favorite pasta to make! We make it with a little less onion and three cheese stuffed tortellini!
Hi, Chung-Ah, I made this over the weekend, and the meal definitely lived up to your website name! Thanks so much for sharing the great recipe! Nicki
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! 🙂
This really was an amazing sauce. I was floored at how good it was and I cannot wait to make it again!
can i freeze the leftovers?
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.
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!
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?
Rebeca, the entire mixture should really be pureed rather than only pureeing the red peppers.
so yummy! I’m gonna give this a try. 😀
Thanx
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. 😉
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.
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!
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!
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.
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?
You can substitute feta cheese but I cannot speak for how much this will change the overall taste/texture of the dish.
what do I do if I don’t have an immersion blender?
You can use a blender.