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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Hello pastaliciousness!!! That looks and sounds amazing!!!!
You would love this, Jocelyn! And thanks for the pin to the BHG board – you’re the best!
What gorgeous photos of your pasta Chung-Ah! Love the lighting and composition!
Thank you! I got really lucky with the lighting on this one!
I just so happen to have a jar of roasted red peppers in my fridge right now.
I love it when that happens! Let me know how it turns out if you get a chance to make this.
Is there a substitution for heavy cream?
You can substitute milk but the consistency and creaminess may be affected with this change.
For heavy cream, try subbing evaporated milk. Its close in texture and usually in a dish like this will not be a noticeable taste change!
I used about 1/2 jar Alfredo sauce, and no onions. I added a couple squeezes of lemon juice and seasoned the sauce with onion and garlic powder, and a little Spike, an all purpose seasoning I get at the health food store. I use it in everything because I don’t add salt to anythinpg. It has sea salt in it. Oh yeah, about 1/2 cup white wine and a bit of lemon pepper, and the 4 cheese Italian cheese instead of goat cheese. It was perfect with lobster ravioli. I just put the peppers and Alfredo sauce in the blender, sauteed the garlic, and poured the sauce in the pan with the garlic., and cleaned out the blender with the wine. Warmed everything through for about 10 minutes and added the cheese. YUM!
Cashew cream is a great alternative for heavy cream!
Goat cheese and roasted red peppers. You’re speakin’ my language! Beautiful. Will be trying soon.
This is the world’s most perfect pasta.
Love this idea! Quick pasta dishes are always a hit here!
Yummalicious! I used to have a false aversion to red peppers; as in I hated the green ones so steered clear of red and yellow too. I saw the light and now love them; especially roasted. Love that this is such a quick meal too. Yum again!
I’m trying it this evening with cream cheese. I’m hoping it turns out well. I have ricotta too but I’m afraid of how that will do in it.
As we are not fans of goat cheese, what would be a suitable substitution? Looks amazing and I would love to make it!!
You can try substituting feta cheese.
With the jared red pepper, do i add the liquid in the jar as well?
No, discard the liquid before adding the peppers.
How about using ricotta cheese in place of goat cheese?
You can certainly use ricotta cheese but I cannot speak for how much this will change the overall taste/texture of the dish.
For the creaminess without the tang, try cream cheese. But I’ll bet it wont rock it like the goat cheese does! 🙂
Beautifully simple recipe! My hubs haven’t gotten on the goat cheese bandwagon but I know it’s easy to substitute. Love roasted peppers.
The lighting is just mesmerizing! Beautiful photos!!
And a 30 min sauce -that is my kinda recipe! 🙂
Thank you, friend! You would love this! Jason actually set aside a portion of this when we were eating dinner so he could pack more for his lunch and he usually never holds back!
I need this pasta in my life immediately!