(Recipe can be found on the blog Lauren’s Latest here.)
Step by Step Instructions:
Run to the nearest store and grab these ingredients asap: Salt and Pepper, Extra-Virgin Olive Oil, Fresh Basil (or Parsley) for topping, Fat-free Half and Half, 2 Red Peppers, 1 small Onion, 4 ounces of Garlic and Herb Goat Cheese, 2 Garlic Cloves, 1/2 pound of linguine, and fresh Parmesan cheese (unless you have the good stuff – Parmiggiano Reggiano – then by all means use that!).
Begin by preheating the oven to 500 degrees. While it preheats, place two clean red peppers on a lined baking sheet. Place them in the preheated oven and bake for 20 to 30 minutes or until they are nicely charred.
While the peppers baked, I chopped up one small onion.
In a large pan, I combined two tablespoons of olive oil, the chopped onion, and 2 cloves of minced garlic over medium heat.
Then I sauteed the onions and garlic for about 7 minutes or until tender.
While the peppers baked and the onions cooked, I started to cook 1/2 pound of linguine…look at me multitasking!
Once the onions were done, I added 1 cup of fat free half & half and the 4 ounces of goat cheese to the pan and stirred all of the ingredients until the goat cheese was melted…sigh.
While the sauce heated, I grated 2/3 cup of Parmesan cheese and a little extra for topping.
Once the sauce had combined and the cheese was melted, I turned the heat to low and let it hang out for a bit.
After about 25 minutes, my red peppers were nicely charred on the outside…
…so I covered them with foil and let them sit for 10 minutes.
After 10 minutes, you know you’re ready when the peppers’ skins are all wrinkly as you see above.
Carefully peel away the skin. With it wrinkled the way it was, it makes it really easy to remove the skin…so fun!
Then I used a knife and cut off the stems and opened up the peppers so that I could remove all of the seeds.
Then just cut the peppers into large pieces, and you’re all set. Did I mention how amazing the peppers smell right about now. Wow!
The dish is nearly done. Just add the roasted red peppers and Parmesan cheese to the sauce…
…until the cheese is nice and melted.
Now it’s time to bring out your immersion blender (or blender too) and blend the sauce until you are happy with the consistency. It was at this point in the evening that I discovered how much I really need an apron. 🙂
Add the cooked linguine to the pasta and combine. Then dish up your pasta. The recipe makes two large portions, which you gotta love. I topped the pasta with the extra Parmesan I grated and then a few fresh basil leaves that I tore up (or you could always cut it too – but isn’t it fun to rip things up?). Then dive in and enjoy! I love, love, loved this dish. Please try this. It would be great with some shrimp added too (just a thought). Enjoy!!
Roasted Red Pepper & Goat Cheese Alfredo
Makes 2 large servings
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated Parmiggiano Reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
1. Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
2. In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
3. Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.
4. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.