My goodness, has it really been two months?! A lot has happened. James proposed. We’re planning a wedding. I’ve watched almost three seasons of Big Love. I’ve been cooking with gluten free pasta from Italy.
Anyway, this week I have been battling a horrible cold. My entire head feels like a balloon is inside ready to swell and pop. So I’ve been eating a lot of soup. Lentil soup. Pumpkin bisque soup. Chicken soup. Tonight I could eat no more soup. That means pasta. And I decided rather than oil and cheese, or marinara sauce, I’d try and make an Alfredo sauce.
Here’s what you need –
- 4 ounces heavy cream (Trader Joe’s has a shelf stable heavy cream. It’s pretty awesome)
- 1/2 cup shredded Romano cheese
- 2 ounces crumbled goat cheese
- 1 tbsp olive oil
- 1 6 ounce jar of roasted red peppers, diced (more if you like, or have)
- 1/4 tsp garlic powder
- 1/4 tsp pepper
In a saucepan, heat olive oil and add the roasted red peppers. Stir quickly, then add the heavy cream and lower heat to barely a flame. Add the cheeses, garlic powder and pepper. Let melt together, stirring occasionally for 10 minutes or so. Toss with pasta and fresh vegetables.