Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
If you are craving a dish that bursts with vibrant color and flavor, the Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe is exactly what you need. This recipe brings together the smoky sweetness of roasted red peppers blended into a luscious sauce, the creamy tang of herbed goat cheese, and the fresh earthiness of spinach, all tossed with perfectly cooked cavatappi pasta. It strikes the perfect balance of comforting and sophisticated, making it a fantastic weeknight dinner or a crowd-pleasing meal for friends and family alike.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays an essential role in building the rich, layered flavors and delightful textures that make this dish unforgettable.
- 2 large red bell peppers: These are the star of the sauce, providing sweetness and that signature roasted flavor.
- 3/4 cup chicken broth: Adds depth and helps create a silky sauce consistency.
- 4 ounces herbed goat cheese: Brings creamy tang and herbal notes that elevate the pasta sauce.
- 3/4 teaspoon kosher salt: Essential for seasoning and balancing all the flavors.
- 1 tablespoon olive oil: Used to sauté garlic and enrich the sauce with a smooth mouthfeel.
- 3 large garlic cloves, minced: Adds a warm, aromatic punch that complements the sweetness of the peppers.
- 1 pound cavatappi pasta: Its ridges and spiral shape hold onto the sauce perfectly for every bite.
- 1/4 cup grated Parmesan cheese: Sprinkled on top for a salty, nutty contrast that makes the dish pop.
- 2 cups fresh spinach: Adds color, nutrition, and a slight earthiness that brightens the creamy sauce.
How to Make Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
Step 1: Roast the Peppers
Start by roasting the red bell peppers until their skins are charred and blistered. This can be done right over a gas flame or under the broiler. Once charred, seal them in a Ziplock bag or cover in a bowl to let them steam for about 5 minutes — this makes peeling the skin a breeze. Remove the skin, stem, and seeds, leaving behind the sweet, smoky pepper flesh that forms the heart of your sauce.
Step 2: Make the Sauce
In a blender, combine the roasted peppers, chicken broth, herbed goat cheese, and half of the kosher salt. Blend the mixture until it is completely smooth. Meanwhile, heat the olive oil in a large skillet over medium heat and briefly sauté the minced garlic for just 30 seconds to wake up its flavor without browning it. Pour the pepper mixture into the skillet, bring it quickly to a boil, then reduce the heat to a gentle simmer to let the flavors meld and the sauce thicken slightly.
Step 3: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil and cook the cavatappi pasta until just under al dente — this ensures the pasta will finish cooking perfectly once combined with the sauce. Drain the pasta, saving a little pasta water just in case the sauce needs thinning later.
Step 4: Finish and Toss
Add the drained pasta to the skillet with the sauce. Sprinkle on the grated Parmesan, the remaining kosher salt, and the fresh spinach. Toss everything gently until the spinach wilts and the cheeses meld into a creamy coating over each piece of pasta. If your sauce seems too thick, splash in some reserved pasta water to get the ideal luscious texture. Give everything a quick taste and adjust seasonings if needed.
How to Serve Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
Garnishes
For a final touch, consider sprinkling with toasted pine nuts or fresh basil leaves to add a burst of crunch and herbaceous aroma. An extra dusting of Parmesan or a drizzle of high-quality olive oil also works wonders to elevate this pasta dish to restaurant quality in seconds.
Side Dishes
Light, fresh sides pair beautifully here. A crisp green salad with lemon vinaigrette or roasted cherry tomatoes bring brightness that contrasts the creamy pasta sauce. Garlic bread or a warm baguette is a perfect choice for soaking up every last bit of the delightful sauce.
Creative Ways to Present
Try serving this pasta in individual shallow bowls with a sprig of fresh herbs on top, or plate it family-style in a wide serving dish sprinkled with chili flakes for a hint of spice. For an impressive twist, layer the pasta in a clear glass casserole dish with extra cheese and bake briefly for a bubbly, golden crust.
Make Ahead and Storage
Storing Leftovers
This Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delightful as when freshly made.
Freezing
You can freeze the pasta, but for best results, freeze the sauce and pasta separately. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat leftovers slowly over low heat on the stovetop, adding a splash of water or broth to loosen the sauce if needed. Microwaving works too but stir every 30 seconds to ensure even warming and prevent drying out.
FAQs
Can I use roasted red pepper from a jar instead of fresh?
Absolutely! Jarred roasted red peppers are a convenient shortcut and will still give you that wonderful smoky flavor. Just be sure to drain and pat them dry to avoid excess liquid in the sauce.
Is this recipe suitable for vegetarians?
Yes, as long as you use vegetable broth instead of chicken broth, this dish is perfectly vegetarian-friendly without sacrificing any flavor.
Can I substitute the cavatappi pasta with another shape?
Of course! Penne, rigatoni, or fusilli work wonderfully as they all hold sauce well. Feel free to use your favorite pasta shape or whatever you have on hand.
How can I make this dish vegan?
Swap the herbed goat cheese and Parmesan with vegan cheese alternatives or blended cashews seasoned with nutritional yeast for creaminess. Use vegetable broth, and it will be deliciously vegan.
What if I don’t have a gas stove or broiler to roast the peppers?
You can roast them on a grill or even buy pre-roasted peppers from the store when pressed for time. The key is the charred skin for smoky depth, so any method that achieves that will work.
Final Thoughts
You really can’t go wrong with this Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe. It’s a dish full of vibrant flavors and comforting textures that come together effortlessly but taste like you spent hours in the kitchen. Whether you’re cooking for busy weeknights or a special occasion, it’s bound to become a beloved staple in your recipe rotation. Give it a try, and I promise you’ll fall in love with every creamy, smoky, fresh bite!
Print
Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Roasted Red Pepper Pasta recipe is a vibrant, creamy dish perfect for a comforting family meal. Featuring smoky roasted red bell peppers blended with herbed goat cheese and garlic, this pasta combines fresh spinach and Parmesan for a delightful balance of flavors and textures. Ready in just 30 minutes, it’s an easy yet impressive option for weeknight dinners.
Ingredients
Roasted Peppers
- 2 large red bell peppers
Sauce
- 3/4 cup chicken broth
- 4 ounces herbed goat cheese
- 3/4 teaspoon kosher salt (divided)
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
Pasta & Garnish
- 1 pound cavatappi pasta
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Roast the Peppers: Place the red bell peppers directly over an open flame on a gas stove, using tongs to rotate them until the skins are charred on all sides. Alternatively, broil the peppers on a baking sheet until they achieve the same charred effect. Then, immediately place the peppers in a Ziplock bag or a covered bowl to steam for 5 minutes, which helps loosen the skins.
- Prepare the Peppers: After steaming, peel off the charred skins carefully. Remove the stems and seeds, ensuring only the soft roasted pepper flesh remains.
- Make the Sauce: In a blender, combine the peeled roasted peppers, chicken broth, herbed goat cheese, and half of the kosher salt. Blend the mixture until completely smooth.
- Sauté Garlic and Heat Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour the blended red pepper sauce into the skillet, bring it to a boil, then reduce heat and let it simmer gently while you cook the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente, slightly undercooked to finish cooking in the sauce. Drain the pasta well.
- Combine Pasta and Sauce: Add the drained pasta directly to the simmering sauce in the skillet. Stir to coat the pasta evenly with the sauce.
- Finish and Serve: Sprinkle the Parmesan cheese, remaining kosher salt, and fresh spinach over the pasta. Toss gently until the cheese melts and the spinach wilts. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Taste and adjust the seasoning as needed before serving.
Notes
- Roasting peppers over an open flame adds a smoky flavor; alternatively, broiling works well.
- Steaming peppers after roasting makes peeling easier.
- Use freshly grated Parmesan for the best flavor.
- Reserve some pasta water to adjust sauce consistency if needed.
- For a vegetarian option, replace chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
