Roasted Red Pepper Goat Cheese Pasta
Roasted Red Pepper Goat Cheese Pasta is an easy and absolutely delicious pasta dish that your whole family will love! The roasted red pepper sauce uses jarred roasted red peppers, a shortcut that gets this dinner on the table in less than 30 minutes!
My kids love pasta and while I love a good Turkey Bolognese or buttered noodle night, I need some variety on my dinner table. I love a good roasted red pepper sauce, and this has quickly turned into a go-to recipe to spice up pasta night.
Using jarred roasted red peppers adds a ton of flavor without having to go through the work of roasting red peppers. Of course, if you'd like to use homemade roasted red peppers, go for it!
Looking for other family friendly pastas? Check out my Vegetarian Million Dollar Baked Spaghetti, Boursin Cheese Pasta, and Pesto Chicken Pasta!
Why You'll Love This Recipe
- Easy - this recipe is so quick and easy to make, and is a very forgiving recipe!
- Delicious - so much delicious flavor from the red peppers and goat cheese.
- Comforting - to me, this is perfect summer comfort food. It has fresh flavors of red pepper, but in a creamy pasta sauce.
Ingredients
Roasted Red Peppers - I use jarred roasted red peppers which add a ton of delicious flavor, without the hassle of roasting your own peppers.
Olive Oil - this is used to sauté the garlic and onion in.
Onion and Garlic - these add delicious flavor and bulk to the creamy roasted red pepper pasta sauce.
Half and Half - this adds some creaminess to the sauce, along with thinning it out.
Goat Cheese - goat cheese is a soft cheese with a tangy flavor that pairs really well with the roasted red pepper flavor.
Pasta - you can use whatever shape of pasta you prefer. I found this super fun pacherri pasta that is like an extra large rigatoni.
Parmesan Cheese and Fresh Basil - optional, but delicious, for topping.
Variations
Roast Your Own Peppers - you can definitely use homemade roasted red bell peppers for this recipe.
Sun Dried Tomatoes - you could substitute sun dried tomatoes in oil for the roasted red peppers for a different take on this creamy yummy pasta.
Vegetable Broth - instead of Half and Half you could use vegetable broth or even milk instead, to cut down on the richness of the sauce. You could also use heavy cream, if that is what you have on hand.
Sneak In Some Veggies - you could sneak some sautéed vegetables like carrots and zucchini into the sauce. You might need to add some additional half and half or broth to thin the sauce out to account for the vegetables.
Different Oil - instead of olive oil, you can definitely use butter, vegetable oil, or any type of oil you prefer instead.
Step by Step Instructions
Photo 1. In a medium to large skillet, add the olive oil over medium heat. Add the onion and cook about 5 minutes, until softened. Add the garlic and cook another minute. Then add the roasted red pepper and cook another few minutes to warm through.
Photo 2. Add the roasted red pepper mixture and half and half to a blender and blend to puree. Add the goat cheese and blend again to puree.
Photo 3. Combine the pasta sauce with cooked pasta and toss to combine.
Photo 4. Top with shaved Parmesan cheese and fresh chopped basil.
Expert Tips
No Blender? No Problem. You can definitely use an immersion blender or a food processor instead of a blender.
Storage - store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. I like to add a splash of milk or half and half to get the sauce creamy again.
Recipe FAQs
Yes! Goat cheese makes this creamy sauce so delectable and delicious. It is a great cheese to add to pasta.
Definitely. Simply use vegetable broth instead of half and half, and omit the goat cheese. You could add some nutritional yeast to the pasta sauce to give it a cheese-like flavor.
Other Easy Pastas to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
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 boiling 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 needed. I don't add any when I make this but some people prefer a thinner sauce.
- Serve topped with Parmesan cheese and fresh chopped basil. Enjoy!
