Roasted Red Pepper and Goat Cheese Alfredo Pasta

So I’ve discovered this website that is loaded with inspiration. You may have heard of it … Pinterest? Been there? I’m overwhelmed by recipes! I can’t keep up but I refuse to be intimidated. This is one of those recipes that I keep eyeing. Rich, creamy, satisfying and as healthy as a creamy pasta gets without ditching flavor. (Can anyone understand why I’m obsessed?) I was put into a corner by the goat cheese. Irresistable.

2 Red Bell Peppers
1 Onion – Minced
2 Garlic Cloves – Minced
2 tbsp Olive Oil
1 lb Pasta – GF or Wheat
1 cup Half & Half Milk or Non-Dairy Milk
4 oz Goat Cheese
1/2 cup Parmesan
1 tsp Thyme
Sea Salt
Black Pepper

Roasted Red Pepper and Goat Cheese Alfredo Pasta

– Preheat broiler on your oven and put rack 6 inches from top element. Put red peppers on baking sheet and put them in oven, turning regularly until all sides are spotted with char and the flesh is soft. 15-20 minutes
– Remove from heat, put in a bowl and cover with plastic wrap. Set aside to cool – the bowl and plastic wrap will steam the peppers the rest of the way.
– Put pasta water on to boil. Add noodles when it’s ready and boil for 3-5 minutes and turn off the heat. Let the noodles sit in the water while you finish prepping. **SEE NOTES regarding gluten free pasta
– Sautee onion and garlic in skillet. When onions are soft, add almond milk and goat cheese. Turn heat to low medium and let cheese melt. Add parmesan, thyme, salt and black pepper and stir until parmesan is melted.
– If you’re using sausage meat, now is a good time to put it on to cook.
– Remove skins and seeds from the cooled red peppers, slice and put in a food processor with your pasta sauce (or use an immersion blender in a bowl) Blend thoroughly or until you achieve the desired texture.
-In large bowl, toss noodles with sausage and pasta sauce. Serve

– The original recipe called for half and half cream but I have almond milk on hand. It was perfect but I’m sure skim milk would work just as well. In my past experience, I’ve always used skim or 1% in place of half and half and loved the results.
– If you use regular pasta, cook it the way you normally would. Brown Rice Pasta is really good for a short boil and then just sitting in the water. Plus you can let it sit there for a long time without it going mushy.
– Sausage meat is optional. I used spicy Italian Sausage meat but chicken would be great too.
– Think outside the box. You can use squash instead of red peppers. Peel and cube Butternut Squash, and puree half of it in the same method you would the red peppers. Delicious no?

Serves – 4
Weight Watchers points per serving – 12 **Doesn’t include sausage
Calories – 436
Fat – 17.3g
Fibre – 3.1g
Sodium – 958mg
Carbohydrates – 54g
Protein – 16.7g


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