Alfredo gets a flavor boost with the addition of goat cheese and roasted red peppers. This recipe makes a large batch of sauce; I had about 1 1/2 cups left over. I stored it in the fridge and used it later the same week to make an additional batch of pasta.
Roasted Red Pepper and Goat Cheese Alfredo
1 medium onion, diced
2 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp flour
1/4 cup cream
3/4 cup milk
4 oz goat cheese
2/3 cup grated parmesan cheese
1/8 tsp cayenne pepper
12 oz jar roasted red peppers
1/2 lb linguine, cooked
Saute onion in olive oil over medium heat for 10 minutes or until tender. Add the minced garlic and saute an additional minute. Sprinkle flour over top and whisk, continuing cooking for 1 minute.
Whisk the milk into the pan and bring to a boil for 2 minutes or until it begins to thicken. Stir in the goat cheese, parmesan, and cayenne; cook until cheese is melted and smooth.
Drain the red peppers and chop into large pieces. Mix into the sauce and heat thoroughly.
Remove from heat and use an immersion blender to puree the alfredo until smooth. Add salt and pepper to taste. The alfredo may seem thin, but will thicken as it cools.
Stir half of the sauce into the pasta, adding additional if desired.