Roasted Red Pepper & Onion Alfredo Pasta
Entree / Pasta
An incredibly creamy, rich, Alfredo sauce enhanced with our Roasted Red Pepper & Onion Dip covers al dente linguine for a delicious comforting vegetarian meal.
12 oz. Linguine
2 Tbsp. Olive oil
2 cloves Garlic, minced
1 small Onion, diced
1/2 cup Milk
1/2 cup Heavy cream
4 oz. Goat cheese, crumbled
1/2 cup Parmesan, grated, plus more for garnish
1 cup (1 jar) Robert Rothschild Farm Roasted Red Pepper & Onion Dip
Salt and pepper to taste
In a large pot of boiling water, cook pasta according to package instructions, drain well.
Heat olive oil in a skillet over medium heat.
Add garlic and onion and cook stirring frequently until onions and garlic are tender.
Stir in milk, heavy cream, goat cheese and Parmesan.
Continue cooking until cheese has melted, about 12 minutes.
Puree Roasted Red Pepper & Onion Dip using an immersion blender or food processor and add to the milk/cheese mixture in pan.
Switch to low heat and stir mixture occasionally for 2 minutes.
Stir sauce into pasta and season with salt and pepper to taste. Garnish with additional Parmesan, if desired.