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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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! 🙂
If you do not have an immersion blender, you can use either a food processor or blender.
Thank you! 🙂
@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.
What is the green garnish you use in the photo for the roasted red pepper alfredo?
Dani, the garnish that was used here is fresh parsley leaves.
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)
Oh, and your photos are beautiful!
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.
Does feta work just as good as the goat cheese?
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.
Hi! This looks great. How does it save? Do you think it could be frozen?
Aubrey, I do not recommend freezing. This is best served as soon as it is made.
Great recipe. I substituted light organic coconut milk for the cream/milk and served over spaghetti squash with turkey& herb meatballs.
Looks amazing. Do you think I could substitute a can of coconut milk for the dairy? Husband is lactose intolerant.
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.
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!
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
I’m trying this for a valentine’s dinner tomorrow! Can’t wait. I love goat cheese and red peppers
Made it. loved it! this is going in the romantic dinner for two file/ 🙂
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!
This pasta was so delicious thank you for sharing the recipe! My whole family loved it and I featured it in my most recent weekly meal plan on my blog, thank you! Your recipes are always so good.
I’m so glad you had a chance to give this a try!
Excited to try this tonight! Making this for my boyfriend! Anything to pair it with besides salad?
A light soup might work great as well.
Can you use any other cheese I don’t like feta or goat.
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.
Has anybody tried adding either shrimp or chicken? If so, how much?
Rachel, you can add your desired protein but be sure to make the appropriate adjustments to have enough sauce to go around.
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!
Christie, a blender will work fine in place of the food processor.
Thank you so much for sharing this recipe!! It is definitely one of my new favorites!
Loved it! Just made it tonight! Thank you!
Could I substitute this for tomatoes?
I don’t see why not, but I can’t speak for the change in flavor and texture with this substitution.