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Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo: Creamy Comfort Awaits

Experience the delicious Roasted Red Pepper & Goat Cheese Alfredo, a creamy vegetarian delight perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 whole Red Bell Peppers Adds sweetness and vibrant color; roast until charred
  • 2 tablespoons Olive Oil Used for sautéing vegetables; adds richness
  • 1 small Onion (diced) Provides a base flavor in the sauce
  • 3 cloves Garlic (minced) Imparts aroma and depth to the dish
  • 1 cup Fat-Free Half & Half Makes the sauce creamy without excess calories
  • 4 ounces Garlic & Herb Goat Cheese Adds unique flavor and creaminess
  • 1/2 cup Grated Parmigiano Reggiano Cheese Provides a savory, nutty flavor
  • 1 can Artichoke Hearts (optional) Adds texture and a touch of brininess
  • to taste Salt & Pepper Enhances all flavors
For the Pasta
  • 12 ounces Linguine Cook until al dente; substitute with any pasta type

Equipment

  • Oven
  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F (260°C). Roast whole red bell peppers for 20 to 30 minutes until charred.
  2. While the peppers are roasting, dice a small onion and mince garlic. Sauté them in olive oil for about 7 minutes.
  3. Reduce heat, add fat-free half & half, goat cheese, salt, and pepper. Stir until cheese melts for a creamy base.
  4. After peppers have cooled, remove skins and seeds, chop them, and mix into the sauce. Fold in Parmigiano Reggiano cheese.
  5. Blend the sauce to desired consistency using an immersion or standard blender.
  6. Cook linguine until al dente, drain, and toss with the creamy roasted red pepper sauce. Adjust seasoning as needed.
  7. Serve the dish topped with extra cheese, pepper, or parsley for garnish.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 650mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 40IUVitamin C: 80mgCalcium: 25mgIron: 10mg

Notes

For richer sauce, substitute fat-free half & half with full-fat cream. Store leftovers in an airtight container for up to 3 days.

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