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Roasted Red Pepper and Goat Cheese Alfredo Pasta

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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).
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Reader Interactions

Comments

  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

  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

  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

  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

  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

  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

  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

  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

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