Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 24 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Prepare the Peppers: After steaming, peel off the charred skins carefully. Remove the stems and seeds, ensuring only the soft roasted pepper flesh remains.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://ascookasyoucan.com/roasted-red-pepper-pasta-with-herbed-goat-cheese-and-spinach-recipe/