It seems like pasta is one of the most universally liked foods (what else could account for the wild popularity of Olive Garden?) but it's not in our most favored foods by a long shot. But every now and again, a pasta dish is a real winner in our home, and this was one of them. I was NOT sad to eat the leftovers the next day.
Also, the original version of this recipe used roasted red peppers, but Bart hates peppers with the fire of a thousand jalapenos, so we don't eat many of them around here.
Hmm, this makes us sound like really picky people. Oh well. So it goes.
Roasted Tomato and Goat Cheese Alfredo
(adapted from Lauren's Latest)
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
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.
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.
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.
Add cooked pasta and stir to coat. Serve immediately.