Roasted Red Pepper and Goat Cheese Penne

• 8 oz penne
• 1 cup roasted red peppers, jarred or homemade, chopped
• 4 oz goat cheese, crumbled
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 2 tbsp fresh basil, chopped
• Red pepper flakes, optional for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. 4 Stir in roasted red peppers and cook for 2 minutes.
5. 5 Pour in heavy cream and bring to a gentle simmer. Stir in goat cheese until melted and sauce is smooth.
6. 6 Add cooked penne to the sauce, tossing to coat. Stir in Parmesan and season with salt and pepper.
7. 7 Transfer to a baking dish and bake for 10 minutes.
8. 8 Garnish with fresh basil and red pepper flakes before serving.

Equipment

• Large pot for pasta
• Skillet
• Baking dish

Variations

• Add grilled chicken or shrimp for a protein boost.
• Substitute goat cheese with feta for a tangier flavor.

Substitutions

• Use ricotta if you don't have goat cheese.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• A side of sautéed spinach or roasted broccoli.
• A simple arugula salad with lemon vinaigrette.

Nutrition

Tips

• For a richer flavor, use sun-dried tomatoes in oil instead of some of the roasted red peppers.
• Make sure the penne is al dente before adding it to the sauce, as it will cook a bit more in the oven.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Serve with a crisp green salad and warm crusty bread.
• Pair with a glass of dry white wine for a delightful meal.

FAQ