"Skinny" Roasted Red Pepper Alfredo

Ingredients

• 12 ounces linguine - DELETE - use a spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 cup milk - SUBSTITUTE 1/2 cup unsweetened original Almond milk (only 30 calories)
• 1/2 cup heavy cream- SUBSTITUTE 1/2 cup half and half
• 4 ounces crumbled goat cheese
• 1/2 cup grated Parmesan, plus more for garnish
• 1 (12-ounce) jar roasted red peppers, chopped - I put in a food processor
• Kosher salt and freshly ground black pepper, to taste
• Crushed Red Pepper Flakes, to taste

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To cook spaghetti squash cut in half, remove seeds. Turn cut side down on a cookie sheet. Fill the bottom with water (just enough to cover). Bake at 375 until tender. Remove spaghetti with a fork.
• Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk (almond milk), heavy cream (half and half), goat cheese and Parmesan until cheeses has melted, about 1-2 minutes. Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
• Serve immediately, garnished with Parmesan, if desired.

This was an easy dish to make on a weeknight, when I am running around doing 10 other things like laundry, herding dogs, working, and cleaning...I would suggest playing with some extra spices because my significant other and I both found it kind of bland. I ended up adding red pepper flakes, which is one of my favorite spices. I have recently discovered spaghetti squash and it is an absolute amazing substitute for pasta!

Enjoy!!

Original recipe:

http://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/