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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So glad you liked my recipe enough to adapt it and make it your own! Gotta love the roasted red peppers!
Thank you for such an amazing recipe, Lauren 🙂
This was amazing! My husband even said it was one of the best recipes I have made from Pinterest. Thank you so much for sharing! We will definitely be making this one again!
Any thoughts for a meat add in? Chicken? Shrimp?
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.
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?
Roasted red peppers are usually by the canned vegetables.
Hi Jessica, I’m on weight watchers too. How much pasta is 9 points plus? Thank you.
Virginia, unfortunately, I do not provide the conversions for weight watchers. It is best to use online resources to make such calculations.
Love this. So easy! I added some crushed red pepper for some spice and it worked perfectly. Thank you!!
Love that you did a red pepper Alfredo, perfect for the spice loving mouth I have!
Just made this..so yummy! I used shredded Parmesan and just a block of goat cheese rather than crumbled. I will definitely make this again!
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
Let me know how it turns out!
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.
It’s funny that I bumped into this recipe right now right after making my hubby alfredo! I love roasted red peppers in anything, This looks delicious!
This looks so yummy! I love parmesan but unfortunately my husband hates it. Can I leave it out?
You can leave it out but I can’t predict how much the texture/flavors will change once this is omitted.
Im looking at the picture, Is that flour? I am thinking I miss something..
No, that is not flour. It is grated Parmesan used as a garnish.
Hi, I feel silly to ask this but what did you garnish with? is it basil? Thanks!
It is parsley but feel free to basil with garnish!
I made this tonight for me and the hubs. We both LOVED it, thanks for the newest dinner in our rotation. Yum!
I’m so glad! This is definitely in our rotation as well!
Substitution for goat cheese? I know it has a distinct flavor, but it’s unavailable in Blantyre.
Do you have access to feta cheese?
What do you put in the immersion blender, just the peppers or all of the sauce? Looks amazing!
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.
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!
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?
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! 🙂
Sorry it didn’t turn out. It’s such a bummer because this recipe is a huge hit with us!
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.
Looks like this may be dinner tonight. I love how simple this sauce is.
Such beautiful pictures – I could just dive headfirst into a massive bowl of this!
I had the same recipe pinned too and have been meaning to make it for ages, and now I know I must make it ASAP! Beautiful shots by the way 🙂
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!