There are certain ingredients that I just go crazy for and one of them is goat cheese. I can’t get enough of the stuff, anytime I see a recipe with it I HAVE to try it. Pair goat cheese with some roasted red peppers and pasta? Winner!
While this was delicious, I actually found it to be even better the next day as leftovers. Lots of things are, I guess. I served this with a nice caesar salad and some garlic butter crescent rolls, yummy!
Roasted Red Pepper & Goat Cheese Alfredo
Recipe from Laurens Latest
2 whole red bell peppers
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat-free half & half
4 oz. garlic and herb goat cheese
2/3 cup grated Parmigano Reggiano cheese
1/2 cup artichoke hearts, chopped
1/2 lb linguine, cooked
salt & pepper to taste
Roast red peppers under the broiler until the outer skins are blistered. Remove from oven and cover with foil for ten minutes. Allow to cool before handling.
While that’s cooling, saute the onions and garlic in olive oil until tender. Add the half and half, goat cheese and seasonings, stirring to melt the goat cheese in. Keep warm over low heat.
Uncover the peppers and peel the outer skin and stem off, remove all of the seeds. Coarsely chop, then add to the sauce. Use an immersion blender to puree the sauce with the red peppers. Add the artichoke hearts and parmesan cheese and allow to heat through. Toss with cooked pasta and serve topped with more cheese.