I love using Pinterest to find new recipes. This is a great vegetarian-friendly pasta dish that is surprisingly easy and unbelievably tasty. This recipe comes from Lauren’s Latest and the only thing I modified from her original recipe was instead of using half and half, I used unsweetened almond milk and I didn’t use any parmesan cheese.
INGREDIENTS:
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup unsweetened almond milk
4 oz. garlic & herb goat cheese
1/2 lb. linguine, cooked to al dente
salt & pepper to taste
DIRECTIONS:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in almond milk, 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. 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.