Creamy Goat Cheese and Roasted Pepper Pasta

• 8 oz penne pasta
• 1 cup roasted red peppers (jarred or fresh)
• 6 oz goat cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh basil
• 2 tbsp unsalted butter

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Chop roasted red peppers into thin strips and add to skillet, sautéing for 2 minutes.
5. 5 Add heavy cream, goat cheese, and Parmesan, stirring until smooth; thin with pasta water if needed.
6. 6 Toss cooked pasta into the sauce, adding butter for extra creaminess.
7. 7 Season with salt, black pepper, and red pepper flakes if using.
8. 8 Stir in fresh basil and serve immediately.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken for extra protein.
• Include sautéed spinach for added greens.

Substitutions

• Substitute feta cheese for goat cheese if preferred.
• Use vegetable broth in place of pasta water for a lighter option.

Pairings

• Chianti wine
• Freshly baked focaccia

Nutrition

Tips

• For a richer flavor, use sun-dried tomatoes in place of some roasted peppers.
• If you prefer a vegan option, substitute vegan cheese and plant-based cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding extra cream if needed.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Sprinkle with toasted pine nuts for added crunch.

FAQ