Roasted Red Pepper Linquine Alfredo

linguine-with-chicken-and-roasted-red-pepper-sauceI made this some weeks ago as one of those “don’t have a lot of time, throw it together” kinda recipes, and was rather surprised at just how good it was.

We really enjoyed it.

It’s quick and easy and yet perfectly elegant if you need it for a company dish.

Do try it.


  • 12 ounces linguine
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 ounces crumbled goat cheese
  • 1/2 cup grated Parmesan, plus more for garnish
  • 1 (12-ounce) jar roasted red peppers, chopped
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minutes. Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
  3. Serve immediately, garnished with Parmesan, if desired.


NOTES: You can vary the pasta as you desire of course. You could of course roast your own red peppers, two I would guess would be enough.

SOURCE: Damn Delicious


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