Roasted Red Pepper Pasta (Printable)
Creamy pasta with sweet roasted peppers and tangy goat cheese for a quick, elegant meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - 1 tbsp kosher salt
→ Sauce
03 - 3 large red bell peppers, roasted, peeled, and seeded
04 - 2 tbsp olive oil
05 - 1 medium yellow onion, diced
06 - 3 garlic cloves, minced
07 - 1/2 tsp crushed red pepper flakes
08 - 1/2 tsp smoked paprika
09 - 3 oz soft goat cheese
10 - 1/4 cup heavy cream
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - 2 tbsp fresh basil, chopped
13 - 1/4 cup toasted pine nuts
14 - Extra crumbled goat cheese
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water; drain the rest and set pasta aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened. Add garlic, red pepper flakes, and smoked paprika; cook for 1 minute.
03 - Add roasted red peppers to the skillet. Cook for 2–3 minutes, then transfer the mixture to a blender or use an immersion blender to purée until smooth.
04 - Return the puréed sauce to the skillet over low heat. Stir in goat cheese and heavy cream until melted and creamy. Season with salt and pepper to taste.
05 - Add drained pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water as needed for desired consistency.
06 - Serve immediately, garnished with fresh basil, toasted pine nuts, and extra goat cheese if desired.
# Expert Advice:
01 -
- It tastes like you spent hours cooking, but comes together faster than ordering takeout.
- Roasted red peppers turn impossibly creamy when blended, and goat cheese adds a tangy richness that makes every bite interesting.
- The whole dish is naturally vegetarian, elegant enough for guests, and comforting enough for a quiet night alone.
02 -
- Don't skip the reserved pasta water—it's starchy and precious, and those few splashes are what make the sauce coat the pasta instead of sitting in puddles at the bottom of the bowl.
- Goat cheese can turn grainy if the heat is too high, so once you add it, lower the temperature and stir gently rather than vigorously.
- If you're using jarred roasted peppers, drain them well and pat them dry with paper towels so you're not adding extra liquid that will water down your sauce.
03 -
- If you're making this ahead, prepare the sauce and store it separately from the pasta—combine them just before serving so the pasta stays tender rather than absorbing too much sauce and becoming mushy.
- A glass of crisp white wine on the side isn't just nice to drink; a sip between bites refreshes your palate and makes the creamy sauce taste even brighter.