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Roasted Red Pepper and Goat Cheese Alfredo Pasta

Roasted Red Pepper and Goat Cheese Alfredo Pasta
Another thing that I really like about this time of year is all of the red peppers that are around. Not only are they plentiful but they are also cheap and every year at this time I head down to the farmers market and pick up a large basket full of them. By far my favourite thing to do with red peppers is to roast them and luckily roasted red peppers keep well in the freezer so I roast most of the basket and freeze them for use throughout the year. Since I was roasting up a bunch of red peppers anyways it seemed only natural to use some of them right away and I was thinking that a creamy roasted red pepper and goat cheese pasta was a great way to go!

Roasted Red Pepper and Goat Cheese Alfredo Pasta

The sweet roasted red pepper and creamy and tangy goat cheese combo is a great one and one that I have used on a number of occasions such as in the goat cheese, roasted red pepper and kalamata olive Mac n cheese and the chicken, roasted red pepper and goat cheese lasagna. Both of these dishes are fantastic but this time I was looking for something a little quicker and easier and a simple roasted red pepper and goat cheese alfredo sauce seemed like it would hit the spot. The alfredo sauce is dead easy to make, it is just butter, garlic, cream and some parmesan in addition to the goat cheese and it takes less time to make and puree than it takes to cook the pasta.

Roasted Red Pepper and Goat Cheese Alfredo Pasta
This roasted red pepper and goat cheese alfredo was so good that I have already made it a second time this week and the second time I added some kalamata olives and artichoke hearts.

Roasted Red Pepper and Goat Cheese Alfredo Pasta

Roasted Red Pepper and Goat Cheese Alfredo Pasta

Sweet roasted red peppers in a creamy and tangy goat cheese alfredo sauce served over pasta.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 1/2 pound pasta
  • 2 tablespoons butter
  • 1 clove garlic, grated
  • 1/2 cup heavy cream
  • 4 ounces goat cheese
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 roasted red peppers, coarsely chopped
  • salt and pepper to taste
  • 1 handful basil
Directions
  1. Cook the pasta as directed on the package.
  2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
  3. Add the cream, goat cheese, parmesan and roasted red peppers and simmer until the cheese has melted.
  4. Remove from heat, season with salt and pepper, add the basil and puree with a hand blender or in a blender or food processor.
  5. Serve hot over the pasta garnished with more parmesan and basil.

Similar Recipes:
Avocado and Goat Cheese Alfredo Pasta
Goat Cheese, Roasted Red Pepper and Kalamata Olive Mac n Cheese
Chicken, Roasted Red Pepper and Goat Cheese Lasagna
Grilled Goat Cheese and Roasted Red Pepper Pesto Sandwich
Roasted Red Pepper Pesto on Penne
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Cajun Shrimp Fettuccine Alfredo

47 comments:

Erin @ The Spiffy Cookie said...

Such a great combo of flavors

Mal said...

Yum! This sounds and looks sensational

Becky {BeckyBakes} said...

Gorgeous! I really, REALLY want this for dinner tonight!

Anne said...

Hi Kevin, I nominated you for the Wonderful Team Member Readership Award.
http://unihomemaker.com/2012/09/27/wonderful-team-member-readership-award/

All the best,
Anne

xflashinLITESx said...

looks so yummy!!!

master chef said...

WOW, looks amazing :) Love your blog

Starting Tartlet said...

This looks so good! I love anything with roasted red pepper! I may just have to make this tonight..

Ashley said...

You are brilliant. That is all.

Cara said...

Yum! I'm on such a pasta kick this week and I'd totally gobble this one right up :)

Mathieu said...

Looks great and creamy!

Anonymous said...

What can I use as a substitute for goat cheese???

trade plumbing supplies said...

Actually I've never try this goat cheese and I'm getting curious because this is become one of the favorite cheese. I think I have ti try this recipe because it looks delicious.

The Mistress of Spices said...

Goat cheese and roasted red peppers...two of my favorite things! This sounds like an incredible dish.

Melissa said...

I can't wait to try this recipe, it's right up my alley! Love your site, keep up the great work!

Melissa said...

I can't wait to try this recipe, it's right up my alley. Live your site, keep up the great work!

Cooking on a Dime said...

Wow! Looks and sounds amazing. I love roasted red peppers, I had never thought about freezing them before. What a great idea!

inigobautista said...

Oh my... i love alfredo pastas... this one's looks so delicious :)

Sarah said...

This looks AMAZING. Too bad my husband's allergic to peppers. :(

Tammy said...

I have some red peppers that need used up, I think I'll make this tonight - looks amazing and sounds delicious!

Healthy Organic & Cheap said...

Just made this tonight for meatless Monday dinner; paired with a salad. Delish!!!

julie | the semi-reformed nerd said...

YUM! Not sure the hubs will go with the goat cheese... but a girl can try, right? Sounds awesome!

Sarah C. said...

I am making this tonight! I am adding roasted eggplant and using fresh goat cheese. It's going to be amazing. Thanks so much for the idea!

Mutfak Havlusu said...

while i've red i understood you like red pepper
me too
:-)
we will keep in the freezer for winter because when it will be winter we cant get red pepper it isn t time for pepper only summer
so we are keeping freezer
i liked your recipe and your writing
thanks lots!

kate said...

Wow this looks soooooooo dilicious.

Anjelica said...

When you added the olives & artichokes did you also blend them with the sauce or leave them whole?

Des @ Life's Ambrosia said...

Oh I <3 anything that has goat cheese. I've never thought to make an alfredo with it. What a wonderful idea!

Kevin said...

Anonymous: You could use cream cheese or you could just use more parmesan or even a gruyere. Enjoy!

Kevin said...

Sarah C. : The roasted eggplant would be a great addition!

Kevin said...

Anjelica: I coarsely chopped the olives and the article choke heard were quartered. Enjoy!

Ashley said...

This was AMAZING!! I had some evaporated milk in the fridge, so I used that in place of cream. This was seriously one of the best pasta dishes I've ever had! I posted it over on my blog with a link to this post. Thanks for sharing this gem :)

Nic said...

I made a variation on this, adding chicken, a couple of weeks ago and it was delicious! I've posted it on my blog.

Kevin said...

Nic: Chicken would make an excellent addition! I am glad that you enjoyed it!

Kristen said...

Made it for dinner tonight! On my regular rotation as a change for pasta. I think there was enough sauce for a full pound of pasta, though. Looking forward to our leftovers for lunch tomorrow!

Amanda E. said...

Just made this and it was incredible! Added broccoli to water while pasta was boiling. Ran out of goat cheese so added some cream cheese. Also, used Earth Balance instead of butter and soy milk (to cut down on dairy). This is an amazing recipe! Thanks!

Amanda E. said...

Just made this and it was incredible! Added broccoli to water while pasta was boiling. Ran out of goat cheese so added some cream cheese. Also, used Earth Balance instead of butter and soy milk (to cut down on dairy). This is an amazing recipe! Thanks!

Jess @ Flying on Jess Fuel said...

This sounds awesome! I agree chicken would be awesome in it! I'll have to try this soon =)

Dolores said...

We had this a week ago Saturday -- I added jumbo shrimp sauteed in olive oil and Italian seasoning and served it with a yummy Sangiovese from Calaveras County in Northern California. It's VERY versatile -- a definite keeper!

Anonymous said...

thank you so much for this, just made it for my family and it was delicious... totally clean plates
Becky

Jeff Gutierrez said...

This was epic, Kevin! Thank you so much for your recipe! I had to post about it, but I totally linked back to you because you deserve all the credit for this! Cheers!

Anonymous said...

This was SO YUMMY! Oh my goodness, so good!! It was kind of hassle to roast the peppers, though (probably because I did it on the stove top..) How many jars of roasted red peppers would work in this?

Kevin said...

Anonymous: Glad yo enjoyed it!

You know I have never really counted how many peppers you get in a jar but they are usually whole or halved so just count out 2 or more from the jar.

You can also 'roast' the red peppers under the broiler. One trick for roasted red peppers is to place them in a small sealed container for 20 minutes while they cool and the 'sweating' makes the skin a little easier to remove. Here is how I do it: Roasted Red Peppers

Anonymous said...

This looks delicious! Do you think it would be ok to make the sauce ahead and freeze? Thinking about making a double batch!

Kevin said...

Anonymous: Yes you can make the sauce ahead and freeze it. A double batch is a good idea! :)

Anonymous said...

My wife is lactose intolerant so I used vanilla flavored soy milk and subbed sharp cheddar for the goat cheese we had which was pretty mild. Great looking sauce for the little pieces of red pepper. If you love cream like I used to, the soymilk fills the bill and makes her happy.

Annette Stewart said...

Just made this dish. I didn't have roasted peppers on had but had a jar of roasted pepper and eggplant spread. I look at the ingredients for it and it was basically roasted peppers, sliced eggplant, garlic oil and vinegar. So I sub that for the roasted peppers and it came out delicious!! Thanks so much for a great combination of flavors. We all loved it! Will definitely be making it again.

moonlitcostumes said...

I could just hug you! I'm the only person in the house who likes goat cheese, so I always end up with a half a log of goat cheese too much for me to simply eat on crackers... Thank you for some wonderful ideas on how to work the rest into a meal other than salad!

Kevin Lynch said...

moonlitcostumes: I also like to use extra leftover got cheese crumbled over salads with sweeter salad dressings.

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