Wednesday, April 8, 2015

Recipe Box: Roasted Red Pepper Alfredo

It's been awhile since I've posted a recipe for something that isn't a breakfast food; I can't help it! I identify with Ron Swanson in that way I guess. This recipe has been a long time coming. I made it when I was home for spring break and just have not found the right time to post it. Now is that time. I made this for my mother and I one night with my fingers crossed that it would be good. I will tell you that it did not disappoint. I honestly did not know how this would taste with the roasted red pepper and cream cheese together but it was pure perfection. With some spinach stirred in--which is what we were actually trying to get out of our fridge--and a bit of baguette on the side it made for the perfect meal. This recipe comes from the aptly named, Damn Delicious. I concur.

What you need (makes four servings):
- Pasta
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 c. milk (the original recipe had 1/2 c milk and 1/2 c. heavy cream...I didn't have cream)
- 4 oz. crumbled goat cheese
- 1/2 c. grated Parmesan
- 1 (12 oz.) jar roasted red peppers
- salt + pepper

What to do:
- In large pot boil water, cook pasta, drain well.
- Heat olive oil in saucepan over medium heat. Add garlic and onion. Cook, stirring frequently, until onion is translucent (2-3 minutes).
- Stir in milk (and cream if you follow the original recipe) and cheeses until cheese is melted (1-2 minutes)
- Add red peppers and puree with immersion blender or pour into a standing blender--return to heat when done.
- Salt and pepper to taste. Serve immediately and enjoy! :)

<3 Ashley

Will you try this yummy sauce? 


  1. YUM! I need to try. I'm totally obsessed with my spiralizer, so this sauce would be perfect on some zucchini noodles!

    Annie Reeves

    1. I think this sauce would be incredible on some zucchini noodles! Let me know how you like it, Annie!