Thank the lord we are not lactose intolerant up in here, we would starve.
Roasted Red Pepper Alfredo
2 red peppers
4 oz herbed goat cheese
1 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 cup half and half
1/4 cup chopped onion
3 cloves of garlic
2 tbs olive oil
salt and pepper to taste
pasta, I used Bucatini, which is a thicker spaghetti with a hole in the middle
Preheat oven to 500 degrees, cover a baking sheet with foil. Place peppers on baking sheet and roast for about 30 minutes until the are charred and shriveled.
While they are roasting heat the oil in a medium saute pan and add the onions. Cook for about 5 minutes until they are nice and brown. Add in the garlic and cook for about 1 minute more. Be careful not to burn, garlic will turn bitter once it is burnt. Turn heat to low.
Once the peppers are done take them out of the oven and transfer to a bowl and cover with plastic wrap so they steam up. Once they have cooled a bit peel the skins off and cut off the stems.
Start the pasta and cook until done.
Add the cream to the onion pan and slowly add the cheese until melted. Once melted add in the chopped peppers. Pour into a blender and puree until smooth. Return to pan and keep warm until pasta is done.
Cover pasta with sauce and add some extra Parmesan cheese or basil if you like.
And yes I did eat this straight out of the giant bowl. Sometimes I am too lazy to wash an extra dish, plus washing dishes was never my strong suit... ask my mom.