I love things that are easy; automatic doors, EasyMac, instant coffee. You get the idea. Sometimes I find myself wishing that everything was easy. Yet, right when that thought flashes through my mind, I know that it would not make me happy. It would definitely make me bored.
There are some things that are worth going the long way 'round; making a cake from scratch, changing your oil yourself, or reading that extra-long novel. You sharpen yourself, you enhance and enrich yourself by not taking the easy route all the time. This dish is a perfect example.
Roasting the red peppers give the alfredo a warm, savory taste that would not be possible otherwise.
Once you've got them nice and charred, cover with tin foil to let the peppers wrinkle. Finish by peeling off the skin.
Meanwhile, saute chopped garlic and onions about seven minutes. Then add heavy cream and goat cheese! SO GOOD.
Combine the cream mixture in a blender (or food processor) along with the red pepper insides and blend until it's cream.
Cook linguine noodles as directed on the box.
Look at that red, creamy goodness. Dish up as much as your little foodie heart desires!
Adapted from Lauren's Latest
yield: about 4 large servings
2 whole red bell peppers
3 tablespoons olive oil
2 small onion, chopped
2 cloves garlic, minced
1 cup heavy whipping cream
6 oz. goat cheese
2/3 cup grated parmesan cheese
1 lb. linguine, cooked to al dente
Salt & pepper, to taste
Preheat oven to 350 degrees (my oven is a bit on the hotter side, if you have a newer oven, preheat it to 400 degrees). Place red peppers on baking sheet and bake 20-30 minutes, turning them over occasionally, until peppers are charred. Remove from oven and cover with foil for 10 minutes.
In the mean time, saute onions and garlic in olive oil about 7 minutes or until tender. Pour in the cream, goat cheese, and salt & pepper. Heat and stir to melt goat cheese over medium heat.
Meanwhile, cook the pasta according to the directions on the box. Drain and return to pot.
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 blender (or food processor) and puree. Pour sauce into pasta pot and toss with cooked pasta. Top with parmesan cheese, pepper, salt and parsley, if desired.