Roasted Red Pepper Goat Cheese Pasta
A super easy and creamy pasta made with jarred roasted red peppers and tangy goat cheese!
Servings: 4 servings
Calories: 208kcal
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!
Notes
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.
Nutrition
Calories: 208kcal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 1976mg | Potassium: 441mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1176IU | Vitamin C: 47mg | Calcium: 116mg | Iron: 2mg