Roasted Red Pepper Pasta with Goat Cheese
I was catching up on The Pioneer Woman on the Food Network the other day and she shared this amazing recipe for roasted red pepper pasta. I filed it away and knew I wanted to make it soon. Today, we’re celebrating Bev…she’s pregnant with twins. I’m so excited for her! I met Bev a few years ago and we got to hang out…
Everyone who knows Bev would describe her as hilarious…beyond hilarious…you should check out her instagrams. She is the cutest. cutest. cutest. pregnant with twins person I have ever known. She doesn’t even look like she’s pregnant except for the bowling ball she’s carrying around. Seriously…I don’t think I could be half as cute as her if I ever get pregnant! And who calls herself knocked up when she’s pregnant and married? Bev, that’s who. I’m trying to see if she will let me move into her nursery. It’s the cutest thing ever…I know she’s going be such a great mother! One more thing…I just die. Hilarious.
[rss-cut]When Aggie and Lisa I chatted about doing something to help Bev feel special…to shower her online, I wanted to make an appetizer. Because I’m obsessed with quick & easy appetizers. But then I realized I should make this pasta dish to help celebrate because I know she loves Ree as much as I do! I changed it a tad bit by adding goat cheese near the end instead of heavy cream. I honestly don’t know why it’s taken me so long to try a roasted red pepper sauce with pasta. I love fried roasted red peppers and roasted red pepper salsa so why not with pasta. It’s so good!
Cook the onions and garlic in butter and then add the roasted red peppers.
Puree it in a food processor or blender (that you know can process hot foods) and then return it to the skillet.
After adding more butter, the vegetable broth, salt and pepper, add the goat cheese and stir.
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Roasted Red Pepper Pasta with Goat Cheese Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
16 ounces penne or rigatoni pasta
5 Tablespoons unsalted butter
1 medium onion, finely chopped
2 large garlic cloves, minced
1 jar (16 ounces) roasted red peppers, drained and roughly chopped
1 cup vegetable broth
1/2 teaspoon salt
4 ounces goat cheese
1/2 cup Parmesan cheese
Parmesan cheese, shaved for serving
parsley, finely chopped
Bring a pot of salted water to a boil and cook pasta according to the directions on the package.
As the water is boiling, add 4 Tablespoons of butter to a large skillet on medium-high heat. Add onions and garlic and cook for about 2 to 3 minutes or just about to soften. Add red peppers and cook for 2 to 3 minutes, just until heated through.
Being careful, pour the red pepper mixture into a heat-safe food process or blender. Pulse until the mixture is pureed, there might be some chunks or texture to the peppers. Pour the puree into the skillet and add one Tablespoon of butter. Cook until butter is melted on medium heat. Add the vegetable broth, salt and pepper. Mix and cook for about 1 to 2 minutes. Add the goat cheese and mix until it's thoroughly combined.
Drain pasta and pour into the skillet. Add Parmesan and parsley, mix until all of the pasta is coated with the red pepper puree. Serve with shaved Parmesan and additional parsley on top.
Slightly modified from The Pioneer Woman