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Tangy goat cheese paired with smoky roasted red peppers for a delicious roasted red pepper and goat cheese pasta dish.

Total Time: 1 hour 5 minutes
Roasted Red Pepper & Goat Cheese Pasta

Roasted Red Pepper & Goat Cheese Pasta

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.

Roasted Red Pepper & Goat Cheese Pasta

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?

Roasted Red Pepper & Goat Cheese Pasta

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

Tangy goat cheese paired with smoky roasted red peppers for a delicious roasted red pepper and goat cheese pasta dish.

Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 5 minutes
Yield: 4 servings


  • 2 whole red bell peppers
  • 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


  1. Preheat oven to 500° F. 

  2. 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.

  3. While peppers are in oven, boil water in stockpot and cook pasta to al dente. Drain and return to pot.

  4. 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. 

  5. 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. 

  6. Add peppers & artichoke puree to goat cheese sauce and stir to combine. Add cooked pasta and parmesan cheese and stir to coat the pasta.

  7. Serve immediately, topped with extra parmesan cheese.

Recipe Notes

If you do not want to roast your own bell peppers, you may buy the jarred kind and just drain the oil before using.

Adapted from Lauren's Latest

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

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