Iain and I have been doing a weekly meal plan in our house for a while now and I absolutely love knowing what’s coming up on the menu for the week. We had always done a basic meal plan, but we tended to stick to tried and true recipes. Something about going that step further and sitting down to write out the menu inspired us to expand our horizons and go searching for a few new recipes each week.
We’re pretty fair with the cooking, we each cook dinner 2 or 3 times a week. At first I’d cook the new recipes and Iain would stick to what he knew. After all, he is the guy who could only cook tuna pesto pasta and store bought pizza when I moved to the UK two and a half years ago, so I was just impressed he’d learnt a few recipes since then. More recently though, Iain has gotten on board the new recipes train.
This roasted red pepper and goats cheese alfredo was one of the new recipes that he volunteered to make. Boy, was it entertaining listening to the noise coming out of the kitchen. He was stressing big time having to do so many things at once. But he banished me and refused to accept any help, so I left him to it. We’ve both had a few failures with recipes that were just a bit disappointing, but when we sat down to this dinner, it was like we were dining in heaven!
This dish is so flavoursome despite using just a few simple ingredients. And despite the stress Iain felt, it isn’t too difficult if you have all your ingredients prepped and ready to go. Since first making this recipe about a month ago, we’ve had it twice more and we’re still not sick of it. It’s got the perfect amount of red pepper and creaminess. This one has definitely made it onto the coveted list of ‘make again’ recipes.
Roasted Red Pepper & Goats Cheese Alfredo
Prep Time: 15 minutes
Cooking Time: 35 minutes
2 red peppers/capsicum
300g uncooked pasta
1 tbsp olive oil
1 small brown onion, finely diced
3 cloves garlic, minced
¼ cup white wine
1 cup single cream
125g soft goats cheese
⅔ cup grated parmesan cheese
Salt and pepper, to taste
- Preheat oven to 260°C/500°F/Gas Mark 10. Set red peppers on a roasting tray and bake for 25 minutes until skin is starting to blacken. Remove from oven and cover with aluminium foil to soften.
- Once peppers are covered, cook pasta according to packet instructions in a large saucepan of boiling, salted water, approx. 8 minutes. When al dente, drain and set aside.
- While pasta is cooking, heat olive oil in a medium saucepan, then add onions and garlic and cook for 5 minutes over medium heat until soft and cooked through. Pour in white wine and simmer for about 1 minute, until absorbed, then add cream and goats cheese. Stir well to mix in goats cheese, then reduce heat to low.
- Uncover peppers, remove stems, seeds and skin and discard. Cut flesh into pieces and add to saucepan. Add parmesan cheese and stir to melt. Remove from heat and use a blender or immersion blender to puree well until no onion or red pepper pieces remain. Return sauce to pan and add cooked pasta. Season with salt and pepper and combine well. Serve immediately.
Recipe adapted from Lauren’s Latest.