1 (12-ounce) jar roasted red peppers, drained and chopped
Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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.
Serve immediately, garnished with Parmesan, if desired.
Thoughts: Pretty good. I'm not a big fan of goat cheese so I thought the taste was a little strong, but Dakota loved it. We will probably make this again. It's super easy to make.