I’ve been making a lot of food lately.
Actually, I make a lot of food all the time. In fact, some days it feels like all I do is cook food and do dishes. What I meant was, I’ve been making a lot of food on this blog.
Roasted red pepper alfredo, my friends.
Let’s start here…absolutely necessary ingredient-
Must get the herbs version. It does all the work for you. You just dump it in a pan and it seasons the whole dish. Like so.
If you want to avoid eating roasted red peppers from a jar (like me), I highly recommend roasting them in advance, because it takes a while. Preferably at night, if it’s 100 degrees and thunderstorming everyday like it is in Chicago right now. If I throw them in the oven while I’m doing dishes (again) then I don’t even notice the prep work. But I do love the roasted red pepper flavor.
I also tossed in artichokes, because, well, this right here:
My husband, who is not a fan of “cream sauces” loved this. Mostly because it tastes amazing, which trumps all.
This was my dinner last night. I’m jealous of myself.
Roasted Red Pepper & Goat Cheese Alfredo
By Life a Little Brighter, adapted from Lauren’s Latest
Makes two generous servings
1 whole red bell pepper
2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parmesan cheese
1/2 cup can of quartered artichoke hearts
1/2 lb. spaghetti, cooked to al dente
salt & pepper, to taste
Preheat oven to 500 degrees. Place red pepper on baking sheet and bake 20-30 minutes until pepper is charred. Remove from oven and cover with foil 10 minutes. Uncover peppers, peel off skin and remove stem and seeds. Easiest to do this under running water.
Roast red peppers in advance to save prep 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.
Chop pepper into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. 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.