Roasted Red Pepper and Goat Cheese Alfredo

I am giving this recipe 5 stars. I have been obsessed with goat cheese lately so any half decent recipe with goat cheese is going to get a high review from me. I also love roasted red peppers. This recipe is just a winner in my eyes. Every time I see the picture on my pinterest board I think "I have to make this this week!" Just writing about it makes me hungry. It is just so good and so fatty. The fatty stuff is always the best stuff. I justify my eating this by remembering that it has red peppers in it. Red peppers cancel out all the fat, right? The only thing I changed about this recipe was that I left out the artichoke hearts. Not because I don't like artichokes, just because I was too lazy to put them in.

Roasted Red Pepper and Goat Cheese Alfredo

Source: Lauren's Latest

Ingredients:

2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste

Directions:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.