roasted red pepper alfredo

as you all probably know by now, i’m a huge fan of anything creamy, cheesy or buttery (like, i used to ask my mom to buy heavy cream at the grocery store so i could eat my cereal, bananas, and strawberries soaked in the stuff… i’ve thankfully grown out of this phase — kind of). this sauce, adapted from damn delicious, perfectly combines the creaminess of alfredo with the sweet taste of roasted red peppers. it’s super easy to make, works great for a date night dinner, and pairs perfectly with a salad!

what you’ll need:

  • box of linguini, 12 oz.
  • olive oil
  • garlic, minced
  • large yellow onion, sliced thinly
  • heavy cream, 1/2 cup
  • 2% milk, 1/2 cup
  • goat cheese, 3-4 oz. (i used “four pepper” herbed goat cheese – would highly recommend!)
  • parmesan cheese, grated
  • roasted red peppers, 16 oz. jar (the more peppers the merrier, though!)

how to make it:

  • boil large pot of water for pasta; cook linguini according to directions on box
  • in a large skilled, sauté minced garlic and onions in olive oil until onions are soft and tender
  • add all dairy products (milk, heavy cream, cheeses) and sauté on medium heat, stirring slowly, until cheeses have melted and blended together into a sauce
  • blend sauce and jar of roasted red peppers in a blender until sauce is smooth (i used my nutribullet – obsessed)
  • mix drained linguini and sauce in skillet on low heat
  • serve hot with salt and fresh pepper to taste
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