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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Tried it..two words..INSANELY GOOD!!! thank you for sharing the recipe..it is definitely one of my favorites and it is super easy too!!
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!!
Angie, both the peppers and the sauce should be blended.
I used veggie cream cheese and it was nice and creamy, plus had a kick. Loved it tons!!
Oops jalapeño cream cheese, too….yum
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!!
You can use either pastas – it’s really up to you! And yes, a blender will work just fine.
I made this for my family and it was a big hit! Can’t wait to make it again!
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!
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!)
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!!
Is there a substitute for the goat cheese?
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.
I’m not a fan of goat cheese. What could I substitute? Ricotta? Fresh mozza?
Unfortunately, there really is no appropriate substitute for the goat cheese. It not only provides flavor but it also provides the creamy texture.
I had this on my list to try for SO long and finally got around to it and OMG! We may never be the same 🙂
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?
I recommend draining the peppers completely before adding and pureeing the mixture until your desired consistency is reached.
I think this would be great with chicken. How would you cook your chicken to put in this?
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!
made it gluten free – so good!
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”
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…
I loved this recipe! I made this for my friends and topped it with pan seared lemon-garlic chicken. It was a huge hit.
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!
Do you have nutrition info on this?
Calories per portion?
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.
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!!
Cloey, the liquid should be drained prior to using.
Thanks!! I cant wait to make it!! I’ve cooked some of recipes from your blog and my family loves them!!
I’m so happy to hear that!