Ingredients:
- 12 ounces linguine (I used whole wheat spaghetti noodles)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 cup milk
- 1/2 cup heavy cream (I substituted whole milk)
- 4 ounces crumbled goat cheese (I used Feta cheese)
- 1/2 cup grated Parmesan, plus more for garnish
- 1 (12-ounce) jar roasted red peppers, drained and chopped (I used 2 fresh red peppers instead)
- Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water cook pasta according to package instructions then drain well. Heat olive oil in a saucepan over medium heat. Add garlic and onion, *Since I used fresh red peppers I added the peppers to the saucepan at this time as well so they would become tender before blending.Stirring frequently until onions have become translucent, about 4-5 minutes. Stir in milk, Feta and Parmesan and continue to stir until cheeses have melted. If you're using a jar of peppers, add them now and puree with an immersion blender. *I don't have an immersion blender so I literally dumped everything into my blender and mixed until smooth. *If you're like me and don't have an immersion blender, be careful when blending the sauce in your conventional blender. Make sure to take the lid off every so often to let the steam out so your blender top does not shoot off and cause a huge icky mess! Using my conventional blender, I ended up with a little bit of pulp from the red pepper, but my husband and I didn't mind it. Combine sauce with pasta and gently toss to combine. Season with salt and pepper, to taste and serve immediately with Parmesan sprinkled over top.
I served the pasta with a spinach side salad, lean chicken breast, and a glass of Pinot Noir. Perfect.
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