Thursday, October 23, 2014

Roasted Red Pepper Alfrado

Recipe Source: Pinterest
Made: October 12, 2014

  • 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, 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.

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