Roasted Red Pepper & Goat Cheese Pasta 🍅🧀

Hey there! If you’re craving something creamy, flavorful, and just a little bit fancy without all the effort, you’re going to fall in love with this Roasted Red Pepper & Goat Cheese Pasta. It’s silky, smoky, tangy, and ready in about 25 minutes — the perfect weeknight dinner that feels like a restaurant dish. I make this whenever I want something cozy yet refreshing; the roasted red peppers give the sauce such a gorgeous color and sweet depth, while the goat cheese melts into a dreamy, velvety texture that coats every strand of pasta. Honestly, it’s comfort food with a touch of elegance!

And here’s the best part — this pasta is totally adaptable. You can make it vegetarian, add grilled chicken or shrimp for extra protein, or toss in a handful of spinach for some greens. Every version tastes like pure magic in a bowl.

Nutritional Benefits

Don’t let the creamy look fool you — this dish is surprisingly balanced! Roasted red peppers are rich in vitamin C, antioxidants, and fiber. Goat cheese provides protein, calcium, and probiotics that are easier to digest than cow’s milk cheese. If you use whole-wheat pasta, you’ll add even more fiber and minerals to keep you full longer. Olive oil adds healthy fats, while garlic and herbs bring natural anti-inflammatory benefits. So yes — it’s comfort food, but it’s also nourishing and energizing!

Adaptable Variations

• Dairy-Free: Swap the goat cheese for a dairy-free cream cheese or cashew cream. You’ll still get that silky sauce texture.
• Extra Protein: Add grilled chicken, sautéed shrimp, or even crispy chickpeas for a satisfying protein boost.
• More Veggies: Toss in baby spinach, roasted zucchini, or cherry tomatoes right before serving for color and freshness.
• Spicy Kick: Stir in a pinch of red chili flakes or a drizzle of chili oil to add some heat to the creamy sauce.
• Pasta Options: Works great with spaghetti, penne, fusilli, or gluten-free alternatives — anything that holds the sauce well!

The Recipe

Ingredients (serves 3–4)

• 12 oz (340 g) pasta of choice (spaghetti, penne, or fusilli)
• 2 roasted red peppers (from a jar or freshly roasted)
• 3 oz (85 g) goat cheese (soft and creamy)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ small onion, chopped
• ½ teaspoon salt (to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional, for extra depth)
• ½ cup vegetable or chicken broth (or use reserved pasta water)
• Fresh basil or parsley, for garnish
• Optional: grated Parmesan for topping

Instructions

1. Cook the pasta: Boil a large pot of salted water and cook your pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the garlic and onion, and cook for 2–3 minutes until soft and fragrant.
3. Blend the sauce: Add roasted red peppers, goat cheese, sautéed onions and garlic, and broth to a blender. Blend until completely smooth and creamy.
4. Simmer the sauce: Pour the blended sauce back into the skillet. Season with salt, black pepper, and smoked paprika. Simmer for 3–5 minutes on low heat until warm and slightly thickened.
5. Combine with pasta: Add the cooked pasta to the pan and toss gently to coat. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your preferred consistency.
6. Finish & serve: Top with fresh basil or parsley, a sprinkle of Parmesan (if you like), and a drizzle of olive oil. Serve warm and enjoy that creamy, tangy perfection!

Practical & Valuable Tips

• Jarred peppers shortcut: Use high-quality jarred roasted red peppers to save time — just drain them well before blending.
• Freshly roasted option: Roast whole red peppers at 425°F (220°C) for 20–25 minutes until charred. Peel and use in the sauce — the flavor is incredible!
• Balance the flavor: If the sauce tastes too tangy, add a teaspoon of honey or a splash of cream to mellow it out.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or broth to revive the creamy texture.
• Serving idea: Pair with a simple green salad or garlic bread — it makes the perfect cozy dinner combo!

Frequently Asked Questions

1. Can I use feta instead of goat cheese? Yes! Feta gives a saltier, more crumbly texture but still creates a creamy sauce when blended with the peppers.
2. Can I make it vegan? Definitely. Use vegan goat cheese or cashew cream, and skip the Parmesan. The flavor stays just as rich and delicious.
3. Can I freeze the sauce? Yes — you can freeze the blended sauce (without pasta) for up to 2 months. Thaw and warm it before tossing with freshly cooked pasta.
4. What proteins pair well with this dish? Grilled chicken, shrimp, or even seared salmon work beautifully with the smoky-sweet sauce.

Call to Action

If this Roasted Red Pepper & Goat Cheese Pasta made your dinner feel special, I’d love to see it! Pin this recipe on Pinterest and tag me when you share your creamy creation — I can’t wait to see your twist on it. 🍅🧀✨