• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Roasted Red Pepper and Goat Cheese Alfredo Pasta

[heart_this] · Sep 27, 2012 · 53 Comments

Roasted Red Pepper and Goat Cheese Alfredo Pasta

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

Roasted Red Pepper and Goat Cheese Alfredo Pasta

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

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

ingredients
  • 1/2 pound pasta (gluten free for gluten free)
  • 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.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or milk (or 1 cup of rice and 2 cups broth or milk) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
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
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Cajun Shrimp Cauliflower Alfredo Linguini
Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
Light and Creamy Cauliflower Alfredo Linguine
Light and Creamy Cauliflower Sauce
Chickpea and Red Pepper Paprika
Broccoli and Bacon Chicken Alfredo Linguine
Cajun Chicken Alfredo Stuffed Shells
Creamy Shrimp Alfredo Linguine
Cajun Chicken Alfredo
Zucchini Alfredo Sauce

20 Minute Meals, 30 Minute Meals, 6 Ingredients, Food, Gluten-free, Main Course, One-Pan, One-Pot, Pasta, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Erin @ The Spiffy Cookie says

    September 27, 2012 at 8:49 pm

    Such a great combo of flavors

    Reply
  2. Mal says

    September 27, 2012 at 8:55 pm

    Yum! This sounds and looks sensational

    Reply
  3. Becky {BeckyBakes} says

    September 27, 2012 at 9:43 pm

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

    Reply
  4. Anne says

    September 27, 2012 at 9:46 pm

    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

    Reply
  5. xflashinLITESx says

    September 27, 2012 at 9:58 pm

    looks so yummy!!!

    Reply
  6. master chef says

    September 27, 2012 at 10:08 pm

    WOW, looks amazing 🙂 Love your blog

    Reply
  7. Starting Tartlet says

    September 27, 2012 at 11:16 pm

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

    Reply
  8. Ashley says

    September 28, 2012 at 4:25 am

    You are brilliant. That is all.

    Reply
  9. Cara says

    September 28, 2012 at 11:57 am

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

    Reply
  10. Mathieu says

    September 28, 2012 at 12:20 pm

    Looks great and creamy!

    Reply
  11. Anonymous says

    September 28, 2012 at 2:09 pm

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

    Reply
  12. trade plumbing supplies says

    September 28, 2012 at 7:32 pm

    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.

    Reply
  13. The Mistress of Spices says

    September 29, 2012 at 6:18 am

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

    Reply
  14. Melissa says

    September 29, 2012 at 2:05 pm

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

    Reply
  15. Melissa says

    September 29, 2012 at 2:06 pm

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

    Reply
  16. Cooking on a Dime says

    September 30, 2012 at 12:00 am

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

    Reply
  17. Anonymous says

    October 1, 2012 at 3:21 am

    Oh my… i love alfredo pastas… this one's looks so delicious 🙂

    Reply
  18. Sarah says

    October 1, 2012 at 1:12 pm

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

    Reply
  19. Tammy says

    October 1, 2012 at 3:00 pm

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

    Reply
  20. Healthy Organic & Cheap says

    October 2, 2012 at 1:59 am

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

    Reply
  21. Anonymous says

    October 2, 2012 at 2:25 am

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

    Reply
  22. Sarah C. says

    October 2, 2012 at 2:28 am

    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!

    Reply
  23. Mutfak Havlusu says

    October 2, 2012 at 8:41 pm

    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!

    Reply
  24. kate says

    October 3, 2012 at 3:04 pm

    Wow this looks soooooooo dilicious.

    Reply
  25. Anjelica says

    October 3, 2012 at 8:58 pm

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

    Reply
  26. Des @ Life's Ambrosia says

    October 4, 2012 at 3:54 am

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

    Reply
  27. Kevin says

    October 4, 2012 at 12:27 pm

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

    Reply
  28. Kevin says

    October 4, 2012 at 1:26 pm

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

    Reply
  29. Kevin says

    October 4, 2012 at 1:37 pm

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

    Reply
  30. Ashley says

    October 6, 2012 at 3:42 pm

    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 🙂

    Reply
  31. Nic says

    October 17, 2012 at 1:03 pm

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

    Reply
  32. Kevin says

    October 18, 2012 at 2:55 pm

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

    Reply
  33. Kristen says

    October 22, 2012 at 11:46 pm

    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!

    Reply
  34. Amanda E. says

    October 23, 2012 at 9:47 pm

    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!

    Reply
  35. Amanda E. says

    October 23, 2012 at 9:47 pm

    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!

    Reply
  36. Jess @ Flying on Jess Fuel says

    October 24, 2012 at 7:33 pm

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

    Reply
  37. Dolores says

    November 8, 2012 at 1:04 am

    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!

    Reply
  38. Anonymous says

    January 10, 2013 at 7:53 pm

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

    Reply
  39. Jeff Gutierrez says

    January 16, 2013 at 12:35 pm

    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!

    Reply
  40. Anonymous says

    January 19, 2013 at 2:10 am

    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?

    Reply
  41. Kevin says

    January 19, 2013 at 11:59 am

    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

    Reply
  42. Anonymous says

    January 30, 2013 at 8:01 pm

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

    Reply
  43. Kevin says

    January 31, 2013 at 12:02 pm

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

    Reply
  44. Anonymous says

    September 16, 2013 at 6:46 pm

    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.

    Reply
  45. Annette Stewart says

    September 22, 2013 at 10:54 pm

    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.

    Reply
  46. Anonymous says

    February 20, 2014 at 2:42 pm

    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!

    Reply
  47. kevin says

    February 23, 2014 at 9:49 pm

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

    Reply
  48. Anonymous says

    October 15, 2014 at 8:19 pm

    Entire family loved this one!! We did sub the goat cheese for cream cheese. Even forgot to puree and it was still fantastic. Will definitely be making this one again! Thank you!

    Reply
  49. Samantha says

    October 15, 2016 at 5:17 pm

    Hi Kevin. I made this pasta dish last week and it was excellent! We love roasted red peppers and goat cheese, (and pasta!), so I knew I had to try it. We really loved it and I'll definitely be making it again soon, especially since it was fairly quick and easy. Thanks for yet another great recipe!

    Reply
  50. kevin says

    October 17, 2016 at 3:40 pm

    Samantha: I'm glad you enjoyed it!

    Reply
  51. Rahul Yadav says

    March 19, 2017 at 9:11 am

    One of my favs! We had it tonight in fact, before seeing this…

    Reply
  52. Judy Goldin says

    September 24, 2017 at 9:32 pm

    What if I can't find goat cheese?

    Reply
  53. Jamie says

    January 23, 2019 at 2:04 pm

    Delicious, but Parmesan cheese isn’t vegetarian. I substituted hard goat cheese. No leftovers! (Which is unfortunate, it means no lunch tomorrow…)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.