Description
A cozy and flavorful pasta dish featuring smoky roasted red peppers and tangy goat cheese crumble in a creamy sauce. Quick and easy to prepare, perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 cup roasted red peppers (about 150g), drained and roughly chopped
- 12 oz penne or rigatoni pasta
- 4 oz goat cheese (115g), crumbled
- 1 cup heavy cream (240ml)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 small yellow onion, finely diced (about 100g)
- 2 tablespoons olive oil (30ml)
- 1/2 cup vegetable broth (120ml)
- A handful fresh basil, chopped (optional)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Optional add-ins: 2 cups baby spinach, 1/4 cup toasted pine nuts, 1-2 cups diced grilled chicken
Instructions
- Chop the onion, mince the garlic, and roughly chop the roasted red peppers. Crumble the goat cheese into small chunks and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 2-3 minutes until soft and translucent. Add minced garlic and red pepper flakes (if using) and cook for another minute, stirring constantly.
- Transfer roasted red peppers, vegetable broth, and a pinch of salt and pepper to a blender or food processor. Blend until smooth.
- Pour the red pepper puree into the skillet with onions and garlic. Simmer for 2 minutes. Add heavy cream and stir well. Let sauce simmer gently for 3-4 minutes until slightly thickened. Add reserved pasta water if sauce is too thick.
- Add drained pasta to the skillet and toss over low heat to coat evenly. Stir in fresh basil if using.
- Plate the pasta and generously crumble goat cheese over the top. Finish with a drizzle of olive oil and fresh black pepper.
Notes
[‘Use good quality jarred roasted red peppers packed in olive oil for best flavor, or roast your own for extra smoky depth.’, ‘Reserve pasta water to adjust sauce consistency and help it cling to pasta.’, ‘Crumble goat cheese over pasta rather than mixing it in for pockets of tangy flavor.’, ‘Simmer sauce gently on low heat after adding cream to prevent splitting.’, ‘Add fresh basil at the end for bright herbal notes.’, ‘Make sauce ahead and refrigerate; reheat gently before serving.’, ‘For leftovers, reheat gently with a splash of cream or milk to restore creaminess.’, ‘Freezing the full pasta dish is not recommended due to cream sauce separation; freeze sauce separately if desired.’]
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 520
- Sodium: 400
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 56
- Fiber: 4
- Protein: 18
Keywords: roasted red pepper pasta, goat cheese pasta, creamy pasta, vegetarian pasta, easy pasta recipe, weeknight dinner