Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup roasted red peppers, chopped
- 4 oz goat cheese, crumbled
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Step 1: Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Step 3: Add the chopped roasted red peppers to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
- Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the crumbled goat cheese until it melts and creates a creamy sauce. Season with salt and pepper to taste.
- Step 5: Toss the cooked fettuccine pasta into the sauce, ensuring it is well coated. Cook for another minute to heat through. Serve immediately with fresh basil on top if desired.
Notes
- To store leftover Roasted Red Pepper & Goat Cheese Alfredo, place it in an airtight container in the refrigerator, where it will keep well for up to 3 days.
- When reheating, gently warm the pasta on the stove over low heat, adding a splash of cream or water to help loosen the sauce and maintain its creamy texture.
- For a delightful serving suggestion, pair the dish with a side salad and some crusty bread to soak up any remaining sauce.
- For an extra pop of flavor, consider adding a sprinkle of crushed red pepper flakes or a squeeze of lemon juice before serving to enhance the dish's richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup of Roasted Red Pepper & Goat Cheese Alfredo
- Calories: 450
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 4g