Tangy goat cheese paired with smoky roasted red peppers for a delicious roasted red pepper and goat cheese pasta dish.
It’s been quite a hot minute (do people even say that anymore?) since I’ve posted a dinner/entree recipe… and maybe for good reason. This roasted red pepper & goat cheese pasta is to die!! It is probably one of the best things that I have had in a long time.
Seriously. I haven’t been doing much cooking lately (not sure why, just haven’t) but when I saw this recipe on Pinterest I knew I had to try it. Pinterest really has turned into my go-to when I’m looking for something yummy to make for dinner or whenever. You too?
Now if you are not a fan of goat cheese, I will forgive you but I am a HUGE lover of goat cheese. I try and eat it with every chance I get. Whenever I go to a restaurant and I see goat cheese on the menu, I order whatever that thing is.
This pasta is creamy, cheesy, roasted red pepper-y (not a word but it works) and just amazing!
Roasted Red Pepper & Goat Cheese Pasta
- 2 whole red bell pepper
- 1/2 lb pasta
- 2 Tbsp olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup half & half
- 11 oz goat cheese
- 1/2 cup artichoke hearts
- 2/3 cup grated parmesan cheese
Preheat oven to 500° degrees F.
Place red peppers on baking sheet and bake on top rack for 20-30 minutes, turning 1/2 way through, until peppers are charred. Remove from oven and cover with foil for about 10 minutes to let the steam soften the skin and peppers.
While peppers are in oven, boil water in stockpot and cook pasta to al dente. Drain and return to pot.
In separate saute pan, add olive oil, garlic, and onions and cook until onions are just translucent. Add half & half and goat cheese and stir to combine. Let goat cheese melt over medium-low heat then reduce heat to low to keep sauce warm.
Uncover peppers, peel off the skin, and remove stem and seeds. Roughly chop and place into food processor with artichoke hearts and pulse until smooth.
Add peppers & artichoke puree to goat cheese sauce and stir to combine. Add cooked pasta and parmesan cheese and stir to coat the pasta.
Serve immediately, topped with extra parmesan cheese.
Adapted from Lauren's Latest