Preheat your oven to 500°F (260°C). Place whole red bell peppers on a baking sheet lined with foil. Roast them for 20-30 minutes, turning occasionally until the skin is charred and blistered. Once done, remove them from the oven and immediately cover them with foil to steam, making peeling easier later.

While the peppers are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 7 minutes until the onion turns tender and translucent.

To the sautéed onion and garlic, pour in 1 cup of fat-free half & half and crumble in the garlic and herb goat cheese. Stir continuously over low heat until the cheese melts and the sauce becomes creamy, about 5 minutes.

Once the peppers have cooled slightly, peel off the charred skin, remove the stems, and discard the seeds. Chop the roasted peppers into small pieces. Add the chopped peppers and ½ cup of grated Parmigiano Reggiano cheese to the sauce.

Using an immersion blender, puree the sauce in the skillet until it reaches your desired consistency.

Toss the cooked linguine into the skillet with your creamy sauce. Use tongs to mix thoroughly, ensuring every strand of pasta is coated. Season with salt and pepper to taste.

Plate the Roasted Red Pepper & Goat Cheese Alfredo hot, garnishing with additional grated Parmesan and a sprinkle of black pepper.