Roasted Red Pepper and Goat Cheese Alfredo Pasta

Sweet roasted red peppers in a creamy and tangy goat cheese alfredo sauce served over pasta.

Roasted Red Pepper and Goat Cheese Alfredo Pasta is a delightful and creamy pasta dish that combines the smoky flavor of roasted red peppers with the tanginess of goat cheese in a rich Alfredo sauce. Here's a simple recipe for you to try:

Ingredients:

For the Roasted Red Pepper Sauce:

2 large red bell peppers

2 cloves of garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

For the Alfredo Sauce:

2 tablespoons unsalted butter

1 cup heavy cream

4 ounces goat cheese

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

For the Pasta:

12 ounces fettuccine or your favorite pasta

Instructions:

Roast the Red Peppers:

a. Preheat your oven's broiler.

b. Place the red bell peppers on a baking sheet and drizzle them with olive oil, salt, and pepper.

c. Broil the peppers until the skin is charred and blistered, turning them occasionally to ensure even roasting. This will take about 15-20 minutes.

d. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them sit for about 10 minutes. This will make it easier to peel off the skin.

e. Peel the charred skin from the peppers and remove the seeds. Then, roughly chop the roasted red peppers.

Prepare the Alfredo Sauce:

a. In a saucepan, melt the butter over medium heat.

b. Add the minced garlic and sauté for about 1 minute until fragrant.

c. Pour in the heavy cream and let it come to a gentle simmer.

d. Reduce the heat and whisk in the goat cheese and grated Parmesan cheese until the sauce is smooth and creamy.

e. Season with salt and pepper to taste.

Cook the Pasta:

a. Cook the fettuccine or your preferred pasta according to the package instructions until al dente.

b. Drain the pasta, reserving a small amount of pasta cooking water.

Combine the Sauce and Pasta:

a. Add the chopped roasted red peppers to the Alfredo sauce and stir to combine.

b. If the sauce is too thick, you can add a little reserved pasta cooking water to reach your desired consistency.

c. Toss the cooked and drained pasta in the creamy roasted red pepper and goat cheese Alfredo sauce.

Serve:

a. Divide the pasta among serving plates and garnish with fresh basil leaves, if desired.

b. Grind some black pepper over the top for extra flavor.

c. Serve hot, and enjoy!

This dish offers a unique twist on traditional Alfredo pasta with the smoky, sweet notes of roasted red peppers and the tangy creaminess of goat cheese. It's a perfect meal for pasta lovers looking to try something different.

Roasted Red Pepper Soup

Roasted Red Pepper Soup is a delicious and vibrant soup with a rich, smoky flavor from roasted red bell peppers. Here's a simple recipe for making this flavorful soup:

Ingredients:

6 large red bell peppers

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 carrot, chopped

1 celery stalk, chopped

4 cups vegetable or chicken broth

1 (14-ounce) can of diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

1/2 cup heavy cream (optional for a creamier soup)

Fresh basil or parsley for garnish (optional)

Instructions:

Roast the Red Peppers:

Preheat your oven's broiler.

Place the red bell peppers on a baking sheet and drizzle them with olive oil.

Broil the peppers, turning them occasionally, until the skin is charred and blistered. This will take about 15-20 minutes.

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them sit for about 10 minutes. This will make it easier to peel off the skin.

Peel the charred skin from the peppers, remove the seeds, and roughly chop them.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables are soft and the onion is translucent.

Simmer the Soup:

Add the roasted red peppers, diced tomatoes, dried basil, and dried oregano to the pot with the sautéed vegetables.

Pour in the vegetable or chicken broth.

Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld.

Blend the Soup:

Use an immersion blender or a countertop blender to puree the soup until smooth and creamy. If using a countertop blender, be sure to cool the soup slightly before blending and blend in batches if necessary.

Optional Creaminess:

If you want a creamier soup, you can stir in the heavy cream at this point and gently heat the soup without bringing it to a boil.

Serve:

Ladle the roasted red pepper soup into bowls.

Garnish with fresh basil or parsley if desired.

Serve hot and enjoy!

Roasted Red Pepper Soup is a fantastic choice for a light and flavorful meal. It can be served as an appetizer or a main course and pairs well with crusty bread or a side salad.