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Roasted Tomato and Goat Cheese Alfredo

This pasta is worth every single calorie.

Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Author Janssen Bradshaw

Ingredients

  • 6 whole tomatoes
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups milk I used whole
  • 4 oz goat cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper1 bunch chard or spinach chopped (any tough stems removed)
  • 1 pound pasta cooked

Instructions

  1. Preheat oven to 400 degrees. Wash and half tomatoes, and scoop out as many of the seeds as you can. Place sliced side up on a foil-lined pan and drizzle with olive oil. Sprinkle with salt and pepper. Cook for 45-60 minutes, until the tomatoes are shrivel-y and browned, but not black.
  2. Saute onions olive oil about 5 minutes or until tender. Add garlic and cook for one minute more. Add milk, goat cheese, and spices. Cook, stirring occasionally, until the goat cheese is melted and everything is well-combined.
  3. Roughly chop the roasted tomatoes and add to sauce along with the Parmesan cheese. Let the Parmesan cheese melt and then puree the sauce in a blender/food processor or with an immersion blender. Add chopped chard or spinach and let cook for a few minutes, until it's wilty. Add salt and pepper and season to taste.
  4. Add cooked pasta and stir to coat. Serve immediately.

Recipe Notes

(adapted from Lauren's Latest)