Roasted Red Pepper Pasta With Goat Cheese Recipe
This creamy red pepper pasta is a burst of flavors in each bite, combining the sweetness of roasted red peppers with the tanginess of goat cheese. The rich sauce envelops each penne or rigatoni noodle, creating a dish that is both comforting and satisfying. Garnished with shaved Parmesan and fresh parsley, this dish is sure to impress your taste buds with its luscious and delightful taste.
— Constant Cookbook
Ingredients
- 16 ounces penne or rigatoni pasta
- 5 Tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 jar (16 ounces) roasted red peppers, drained and roughly chopped
- 1 cup vegetable broth
- 1/2 teaspoon salt
- black pepper
- 4 ounces goat cheese
- 1/2 cup Parmesan cheese
- Parmesan cheese, shaved for serving
- parsley, finely chopped
Instructions
- Bring a pot of salted water to a boil and cook pasta according to the directions on the package.
- As the water is boiling, add 4 Tablespoons of butter to a large skillet on medium-high heat. Add onions and garlic and cook for about 2 to 3 minutes or just about to soften. Add red peppers and cook for 2 to 3 minutes, just until heated through.
- Being careful, pour the red pepper mixture into a heat-safe food process or blender. Pulse until the mixture is pureed, there might be some chunks or texture to the peppers. Pour the puree into the skillet and add one Tablespoon of butter. Cook until butter is melted on medium heat. Add the vegetable broth, salt and pepper. Mix and cook for about 1 to 2 minutes. Add the goat cheese and mix until it's thoroughly combined.
- Drain pasta and pour into the skillet. Add Parmesan and parsley, mix until all of the pasta is coated with the red pepper puree. Serve with shaved Parmesan and additional parsley on top.
Cook Time
10M
Prep Time
PT10M
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