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Entree Recipes
Pasta

Roasted Red Pepper & Goat Cheese Pasta

1 hour 5 minutes
4 servings

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

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.
Roasted Red Pepper &Amp; 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 &Amp; 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 &Amp; 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 &Amp; Goat Cheese Pasta

Roasted Red Pepper & Goat Cheese Pasta

5 from 1 vote
Tangy goat cheese paired with smoky roasted red peppers for a delicious roasted red pepper and goat cheese pasta dish.
Yield 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 (12 oz) jar roasted red bell peppers
  • 1 lb pasta
  • 2 Tbsp unsalted butter
  • 1/2 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup half & half
  • 8 oz goat cheese
  • 1 tsp lemon zest
  • 2/3 cup grated parmesan cheese
  • 1/4 cup basil pesto

Instructions
 

  • In a large sauce pot, cook pasta according to manufacturer's directions until al dente. Drain and set aside.
  • In sauté pan, add butter, garlic, and onions and cook until onions are just translucent. Add roasted red peppers and cook, 4-5 minutes, or until liquid is reduced.
  • Add half & half and puree the sauce, using an immersion blender, until smooth. Add goat cheese and stir to combine.
  • Let goat cheese melt over medium-low heat then stir in pesto and lemon zest.
  • Remove from heat and stir in cooked pasta and parmesan cheese to fully coat.
  • Serve immediately, topped with extra parmesan cheese.

Notes

Adapted from Lauren’s Latest
Tried this recipe?Snap a photo and mention @JenniferMeyering
Two Sister's Lakehouse - JenniferMeyering.com

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