An incredibly creamy, rich alfredo sauce that takes less than 20 min to make from start to finish!
5 stars (7 ratings)
Ingredients
12ounceslinguine
2tablespoonsolive oil
2clovesgarlic, minced
1onion, diced
½cupmilk
½cupheavy cream
4ouncescrumbled goat cheese
½cupgrated Parmesan, plus more for garnish
112-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.