A rich, creamy alfredo made with roasted peppers and crumbled cheese takes only 20 minutes to prepare!

When I saw the recipe in Lauren’s Latest, I knew that I had to try it. Life happens, deadlines come up, and you forget all about the amazing Alfredo you had planned to make. After one year and nine months, I finally made the sauce, and it was a huge hit in our house.

How can you possibly go wrong with pasta covered in a creamy, cheesy red pepper sauce and topped with freshly grated Parmesan? The best part is that you can make it in just 20 minutes! If you don’t have time to roast your peppers, I would recommend using jarred roasted peppers. I prefer the jarred peppers because they are so convenient, and I keep them in my pantry.


  • 12 ounces linguine
  • Olive oil two tablespoons
  • Two cloves garlic, minced
  • One onion, diced
  • 1/2 cup milk
  • Half a cup of heavy cream
  • Four ounces of crumbled goat’s cheese
  • Parmesan cheese, 1/2 cup plus extra for garnish
  • Chop and drain one 12-ounce jar of roasted red peppers
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Over medium heat, heat olive oil. Stirring frequently, add the garlic and onion, and cook until onions are translucent (about 2-3 minutes). Add milk, heavy cream, and goat cheese, then stir until the cheese has melted. This should take about 1-2 mins.
  • Puree the red peppers with an immersion blend. Add pasta and gently combine. Season with salt and black pepper to taste.
  • Serve immediately with Parmesan if desired.

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