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Oct 16, 2021 2 min read

Can you have a flavorful alfredo pasta dish without too many carbs? Yes, and this is a great one with a twist! You roast the red peppers and blend them with goat cheese and parmesan cheese to create a creamy sauce. Then it goes over NutriNoodle Organic Soybean Protein Spaghetti to create a low-carb, high-protein dish. 

Roasting red peppers is a fun and easy trick to making a gourmet quality dish. If you haven't tried it already, all you have to do is bake them at a high heat until they begin to char. They are delicious and easy to peel. If you have sun-dried tomatoes, you can use those instead or in addition to the red peppers. Goat cheese with garlic and herbs adds more flavor, but you can use plain goat cheese to add creaminess, too.

Serve this dish on its own, with chicken, or with some fruit. 

Recipe for Low-Carb Roasted Red Pepper and Goat Cheese Alfredo

Makes 4 servings

Prep time: 30 minutes 

Cook time: 30 minutes 


  • 1 package of NutriNoodle Organic Soybean Protein Spaghetti
  • 2 red bell peppers, halved and with cores removed
  • 2 tablespoons of olive oil 
  • 3 cloves of garlic, peeled and minced 
  • 1 small onion, chopped
  • 1 cup of fat free half and half
  • 1 log (4 or 5 ounces) of plain or garlic and herb goat cheese
  • 3 ounces (¾ cup) of grated parmesan cheese
  • 1 cup of cooked cut green beans
  • Salt and pepper to taste 
  • Optional toppings: additional parmesan cheese, chopped parsley, fresh chopped basil


  1. Preheat the oven to 450 degrees. 
  2. Cook the NutriNoodle Organic Soybean Protein Spaghetti according to the instructions on the package. Boil water, add the pasta, and boil for 3 to 5 minutes or until nearly al dente. Drain the pasta and set it aside. 
  3. Place the bell peppers on a cookie sheet. Bake them for 25 to 30 minutes or until they begin to char. Remove them from the oven. Cover them with foil for 10 minutes while performing the next step.
  4. Heat the olive oil in a skillet. Add the garlic and cook for two minutes. Add the onion and cook for another 5 minutes or until onion softens and garlic is fragrant. Add the half and half, goat cheese, and salt and pepper to taste. Stir to mix, cover, and allow to remain hot over low heat.
  5. While the cheese sauce is heating, peel the peppers and remove any extra seeds and stems. Cut them into pieces and add them to the sauce.
  6. Stir in the parmesan cheese and let it melt. Turn off the heat and pour the sauce into a blender (or use an immersion blender). Pulse until the sauce is smooth or still has a few chunks in it, depending on your taste.
  7. Place the pasta in the hot pan and add the sauce back in. Adjust the salt and pepper.
  8. Plate the pasta. Top with any desired additional toppings. Serve and enjoy!
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