Roasted Red Pepper & Goat Cheese Alfredo

Aaaa-mazing things happen when you scorch the heck out of red bell peppers and then peel that burnt skin off. Weird right? Just accept that awesome weirdness and try it for yourself. You'll be oh so glad you skipped the jarred pasta sauce and went the homemade route.

First things first. Sautee up some onion and garlic, because most good things start that way.

Time for the half & half and goat cheese. Add the peppers and make sure to season with salt and pepper before blending. 

Yummmm, the sauce has finally come full circle and is ready for some good ole carbs. Toss in the pasta and try to contain your giddiness.

You can find the original recipe here: http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/

Ingredients:
4 whole red bell peppers
2 tablespoons oil
1 onion, diced
3 cloves garlic, minced
2 cups fat free half & half
4 oz. garlic & herb goat cheese
1 cup grated parmigiano reggiano cheese
1 box linguine, cooked to al dente
1/2 tsp salt

1/2 tsp pepper

Directions:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 25 minutes until peppers are charred. Remove from oven and seal in plastic bag for 10 minutes.

In the mean time, saute onions and garlic in oil until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

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 food processor and puree, or use an immersion blender. 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.