Roasted Red Pepper Alfredo
This creamy Roasted Red Pepper Alfredo is a delicious vegetarian dish that's quick to prepare and loaded with flavor!
Equipment
- Large pot
- Saucepan
- Immersion blender
Ingredients
- 12 ounces linguine, dried (340 grams)
- 2 tablespoons olive oil, extra virgin (30 milliliters)
- 2 cloves garlic minced
- 1 onion diced
- ½ cup milk (120 milliliters)
- ½ cup heavy cream (120 milliliters)
- 4 ounces goat cheese (113 grams) crumbled
- ½ cup Parmesan (50 grams), plus more for garnish
- 1 12-ounce jar roasted red peppers drained and chopped
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Start by boiling a big pot of salted water and adding in your linguine. Let it cook until it is al dente, which should take around 8-10 minutes. You will know it is ready when it is tender but still has a little bite to it. Do not forget to reserve some pasta water just in case!
- Heat olive oil in a large skillet on medium heat and toss in the diced onions and minced garlic. Stir them around until they are fragrant and the onions are translucent, usually about 3-4 minutes. Watch out for burning the garlic, as it can turn bitter quickly!
- Mix in the chopped roasted red peppers and continue cooking for a couple of minutes. You will notice the sweet aroma filling your kitchen as they warm through. This step really boosts the flavor, so do not skip it!
- Pour in the milk and heavy cream, stirring them in while the mixture bubbles gently. Keep an eye on it, as you want it heated through but not boiling over. A common slip here is letting it scorch, so stir regularly!
- Add in the crumbled goat cheese and grated Parmesan, stirring until they melt and create a creamy sauce. It should be luscious and smooth, coating the back of a spoon nicely. If it gets too thick, a splash of reserved pasta water can help!
- Toss the drained linguine into the sauce, mixing everything well so each strand is coated. Season it up with kosher salt and freshly ground black pepper to your liking. When you serve, sprinkle extra Parmesan on top for that finishing touch!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If pasta seems too sticky after draining, a quick rinse with hot water before tossing with sauce can help loosen it.