Friday, September 4, 2015

roasted red pepper alfredo... 20 minutes


the goods:

12 ounces linguine
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1/2 cup milk
1/2 cup heavy cream
4 ounces cream cheese, cut into chunks
1/2 cup grated Parmesan, plus more for garnish
1 jar (12 ounces) roasted red peppers, drained and chopped

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.
Heat olive oil in a large saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 3-5 minutes. Stir in milk, heavy cream, cream cheese, and Parmesan until cheese melts, about 1-2 minutes. Add red peppers. Puree with an immersion blender, or transfer to a blender and carefully puree half at a time. Combine pasta and sauce in a large bowl and toss to combine. Season generously with salt and pepper. Garnish with Parmesan and minces fresh parsley.

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