Roasted Red Pepper Pasta (Printable)

A creamy blend of roasted red peppers and tangy goat cheese tossed with pasta for a vibrant, satisfying dish.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or rigatoni
02 - 1 tbsp kosher salt (for pasta water)

→ Sauce

03 - 3 large roasted red bell peppers, peeled and seeded
04 - 2 tbsp olive oil
05 - 1 medium yellow onion, diced
06 - 3 garlic cloves, minced
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - 1/2 tsp smoked paprika
09 - 3 oz soft goat cheese
10 - 1/4 cup heavy cream
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp fresh basil, chopped
13 - 1/4 cup toasted pine nuts
14 - Extra crumbled goat cheese (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain remaining water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in garlic, crushed red pepper flakes, and smoked paprika; cook for 1 minute.
03 - Add roasted red peppers to the skillet and cook 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to purée until smooth.
04 - Return puréed sauce to the skillet over low heat. Stir in goat cheese and heavy cream until smooth and creamy. Season with salt and freshly ground black pepper to taste.
05 - Add cooked pasta to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water as needed.
06 - Plate immediately and garnish with fresh chopped basil, toasted pine nuts, and extra crumbled goat cheese if desired.

# Expert Tips:

01 -
  • The sauce tastes restaurant-elegant but comes together in less time than ordering takeout.
  • Roasted red peppers do the heavy lifting flavor-wise, so you look like you spent hours in the kitchen when you barely spent thirty minutes.
  • Goat cheese adds a tangy creaminess that makes ordinary pasta feel like something special.
02 -
  • Don't skip reserving pasta water—it's the secret to getting the sauce to coat the pasta evenly instead of being too thick or too thin.
  • Goat cheese can split if the heat gets too high, so keep everything at a gentle simmer once you add it, stirring constantly until melted.
  • Taste as you go, especially with the salt and pepper, because the roasted peppers have natural sweetness that might surprise you.
03 -
  • Make the sauce up to two days ahead and refrigerate it, then reheat gently and toss with fresh hot pasta whenever you're ready to eat.
  • Toast your pine nuts in a dry skillet just before serving so they're warm and crispy instead of sitting there getting soft and sad.
  • Pair this with a crisp white wine like Sauvignon Blanc or a light rosé—the acidity cuts through the richness of the goat cheese perfectly.

Go Back