Roasted Red Pepper Goat Cheese Pasta is a simple, flavorful pasta recipe the whole family will enjoy. Using jarred roasted red peppers speeds things up so you can have dinner ready in under 30 minutes.
If you want a change from basic buttered noodles or meaty sauces, this roasted red pepper and goat cheese combination gives pasta a bright, creamy twist. Jarred roasted red peppers add deep roasted flavor without the time and effort of charring and peeling fresh peppers. Of course, feel free to use homemade roasted peppers if you prefer.
Why You’ll Love This Recipe
- Easy – quick to make and forgiving for home cooks.
- Delicious – tangy goat cheese and roasted red peppers create a rich, satisfying sauce.
- Comforting – creamy pasta with bright pepper flavor makes a great weeknight comfort meal.
Ingredients
Roasted red peppers – jarred roasted red peppers are an easy option and add great flavor.
Olive oil – for sautéing the aromatics.
Onion and garlic – provide depth and body to the sauce.
Half and half – adds creaminess and helps thin the sauce.
Goat cheese – gives the sauce a tangy, creamy finish.
Pasta – any shape you like; short pastas work particularly well with this sauce.
Parmesan and fresh basil – optional garnishes that add saltiness and freshness.
Variations
Roast your own peppers – substitute roasted fresh peppers if you prefer homemade flavor.
Sun-dried tomatoes – use oil-packed sun-dried tomatoes for a different tangy, sweet profile.
Swap the dairy – use vegetable broth or milk to reduce richness, or heavy cream for a richer sauce.
Add veggies – stir in sautéed zucchini, carrots, or spinach for extra nutrition. You may need a splash more half and half or broth to loosen the sauce.
Change the fat – butter or another cooking oil can be used instead of olive oil.
Step by Step Instructions
Step 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Step 2. In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 5 minutes. Season with salt and pepper, then stir in minced garlic and cook for one more minute.
Step 3. Add the jarred roasted red peppers to the skillet and warm for a couple of minutes.
Step 4. Transfer the pepper-onion mixture to a blender with the half and half and puree until smooth. Add the goat cheese and blend again until creamy.
Step 5. Drain the pasta, reserving about ½ cup of pasta water if you need to thin the sauce. Return the pasta to the pot and toss with the roasted red pepper sauce, adding reserved pasta water only if desired.
Step 6. Serve topped with shaved Parmesan and chopped fresh basil.
Expert Tips
No blender? An immersion blender or food processor works well in place of a countertop blender.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of milk or half and half to restore creaminess.
Recipe FAQs
Yes. Goat cheese melts into a silky, tangy sauce that pairs beautifully with roasted red peppers.
Yes. Use vegetable broth or plant-based milk instead of half and half, omit the goat cheese, and consider adding nutritional yeast for a cheesy flavor.
Other Easy Pastas to Consider
-
Creamy Broccoli Pasta
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Chicken Garlic Parmesan Pasta
-
Boursin Pasta
-
Egg Roll Noodles
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Roasted Red Pepper Goat Cheese Pasta
Ingredients
- 2 tablespoon olive oil
- ½ yellow onion diced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 cloves garlic minced
- 12 ounce jar roasted red peppers
- ⅓ cup half and half
- 4 ounces goat cheese
- 12 ounces pasta
Instructions
- Bring a large pot of water to a boil and cook pasta according to box directions.
- In a separate skillet, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes. Season with salt and pepper.
- Add the garlic and cook another minute.
- Add the roasted red peppers and cook another couple of minutes to warm through.
- Transfer the mixture to a blender along with the half and half and puree.
- Add the goat cheese and blend until creamy.
- Once the pasta is cooked, drain, saving ½ cup of pasta water.
- Return the pasta to the pot and then add the roasted red pepper sauce. Stir to combine. Add the pasta water if you prefer a thinner sauce.
- Serve topped with Parmesan cheese and fresh chopped basil. Enjoy!
Notes
No blender? Use an immersion blender or food processor instead.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of milk or half and half to revive the sauce.
Nutrition
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Carbohydrates: 11g
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Protein: 8g
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Fat: 16g