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: For nutritional information on all the ingredients in Roasted Red Pepper Alfredo just click on each ingredient name. Then adjust the serving size for any Roasted Red Pepper Alfredo ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.