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!
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.
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
Sweet roasted red peppers in a creamy and tangy goat cheese alfredo sauce served over pasta.
- 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
- Cook the pasta as directed on the package.
- Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
- Add the cream, goat cheese, parmesan and roasted red peppers and simmer until the cheese has melted.
- Remove from heat, season with salt and pepper, add the basil and puree with a hand blender or in a blender or food processor.
- 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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