Roasted Red Pepper Alfredo

12  ounces		linguine
2  tablespoons		olive oil
2		cloves garlic,s minced
1		onion, diced
1/2  cup		milk
1/2  cup		heavy cream
4  ounces		crumbled goat cheese
1/2  cup		grated Parmesan, plus more for garnish
12  ounces		roasted red peppers, drained and chopped
3  pinches		Kosher salt and freshly ground black pepper, to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Roasted Red Pepper Alfredo ingredients. The serving size for any ingredient in Roasted Red Pepper Alfredo may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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, heavy cream, 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.