Creamy, smoky, cheesy, and home-style – that’s the essence of Roasted Red Pepper and Goat Cheese Pasta. A weeknight dinner option that never disappoints!
At the end of every summer, I will patiently wait until I see locally grown red bell peppers go on sale. They’re never really expensive at any time of the year, but Lord Byron loves a great deal!
I wait for this sale, because I like to make my own Roasted Red Peppers. We love roasted red peppers and actually prepare quite a few recipes using roasted peppers as a main ingredient.
Like this Roasted Red Pepper and Goat Cheese Pasta recipe, many recipes can benefit from the smokiness and concentrated bell pepper flavour. And, Dear Reader, nothing is easier than roasting red peppers. If you like peppers as much as we do, then I do encourage you to make your own.
If you are not inclined to make Roasted Red Peppers at home, the kind you buy at the store in jars is perfectly fine. In fact, I use jarred roasted red peppers many times during the winter months when I can’t buy local red bell peppers, or if I’m in a big hurry.
Pasta dinners are usually dinners that are cooked in a hurry anyway, so you do whatever suits you. (I know I’m going to get hate mail for saying that pasta dinners are hurried dinners, but it’s rather true. Unless, of course, you’re simmering a tomato sauce from scratch all day long; and really, I don’t have time for that.)
Roasted Red Pepper and Goat Cheese Pasta is all about simplicity with a little bit of class. Roasting the peppers adds more complexity in terms of flavour. Goat cheese is a step up from the every-day, pre-shredded mozzarella, and is readily available. But, what really makes this dish special is the addition of the white wine.
The little bit of white wine you add to this recipe creates a flavour profile that keeps you guessing, what’s in this? What is that taste? Is that a herb or a spice? The alcohol cooks off and it leaves behind a hint of fruitiness and acidity, which are two much needed flavours to complement the smokiness and to highlight the subtle flavour of the goat cheese.
Speaking of goat cheese, Lord Byron’s Kitchen is no stranger to the ingredient. Are you a goat cheese fan as well? My daughter loves it and can easily polish off an entire package of it if she were permitted to do so. I love it too, especially smeared liberally onto really crispy crackers.
If you’re looking for more goat cheese inspiration, try Pistachio Goat Cheese Appetizer, Baked Goat Cheese Dip in Marinara Sauce, or Asparagus and Goat Cheese Pizza. All three of these recipes are so delicious and I highly recommend them.
In the meantime, dig into this Roasted Red Pepper and Goat Cheese Pasta. A wholesome and delicious pasta dinner ready in about 30 minutes – assuming you have already roasted the peppers, of course!
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Roasted Red Pepper and Goat Cheese Pasta.
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
- 3 whole roasted red peppers, roughly chopped
- 1/2 cup white wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons paprika
- 500 grams macaroni, cooked and drained
- 300 grams goat cheese
- 1/4 cup parsley, chopped
- Add the onion and olive oil to a skillet and saute the onions over medium heat until just cooked – about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Transfer cooked garlic and onions to a food processor, along with the roasted red peppers, white wine, salt, pepper, and paprika. Pulse until smooth.
- Add in the goat cheese and pulse 3 or 4 times just to incorporate the cheese into the red pepper sauce.
- Boil the pasta according to the instructions on the package. Drain and immediately toss with the roasted red pepper and goat cheese sauce, and the chopped parsley.
- Serve with extra parsley for garnish.
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