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.
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?
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 & Goat Cheese Pasta
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.