Roasted Red Pepper & Goat Cheese Alfredo

By Friday, February 28, 2014

This is the kind of food I make when My Other Half is out of town.

Roasted Red Pepper & Goat Cheese Alfredo

I’m serious! I’ve already mentioned that he’s on a serious health kick. Pasta, unfortunately for this noodle-lover, is therefore out of the question. But when Roomie (yes, Roomie!) came for supper recently, I seized the opportunity and made something NOT healthy.

To be fair, our appetizer was super healthy. But I already mentioned that in an earlier post.

This recipe is another using roasted red peppers. I told you I was on a rampage! I’m using them at every opportunity. Mostly because they’re delicious, but also because the jar from Costco is so massive and it takes up way too much room in our fridge.

Roasted Red Pepper & Goat Cheese Alfredo

Anyway, this is freakin’ delicious and absolutely EASY. Like, boil the pasta and then throw everything for the sauce in a food processor. I love recipes like that.

And MAN I love pasta! And goat cheese.

Roasted Red Pepper & Goat Cheese Alfredo

Yield: 4


  • 12 ounces pasta
  • 2 tbsps olive oil
  • 2 tsps minced garlic
  • 1 onion, diced
  • 1 cup milk
  • 4 oz goat cheese
  • 1 cup roasted red peppers from a jar, chopped
  • Salt & pepper, to taste
  • Parmesan, for garnish


  1. Cook pasta and drain. Heat olive oil in a frying pan. Add garlic and onion, and cook about 2-3 minutes. Stir in milk and goat cheese. Add red peppers and stir. Puree in a food processor until smooth. Poor over pasta and gently toss to combine; season with salt and pepper, to taste. Garnish with parmesan.


Adapted from Damn Delicious

Roasted Red Pepper & Goat Cheese Alfredo

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