ROASTED RED PEPPER & GOAT CHEESE PASTA

ROASTED RED PEPPER & GOAT CHEESE PASTA

Roasted red pepper & goat cheese pasta is a flavourful dish that brings together the smoky sweetness of roasted red peppers with the tangy richness of goat cheese. This Mediterranean-inspired pasta dish is light yet satisfying, making it perfect for a quick and nutritious meal. The natural sweetness of the roasted peppers balances the creaminess of the goat cheese, while a drizzle of olive oil enhances the texture and flavour. Using whole wheat penne provides added fibre and a more wholesome taste. The beauty of this dish lies in its simplicity—it’s ready in just minutes and requires minimal ingredients while still delivering an explosion of bold, savoury flavours. Whether you enjoy it as a quick lunch or a fuss-free dinner, this pasta will quickly become a favourite in your recipe rotation. Serve it with fresh herbs or a sprinkle of cracked black pepper for an added gourmet touch.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

5 ingredients or less, One-Pot Wonders, Sauté, Simmer

OCCASION/HOLIDAY

Quick Dinner, Weeknight Meal, Light Lunch, Vegetarian Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Quick & Easy, Vegetarian

DISH TYPE

Pasta

INGREDIENTS

The list of ingredients for roasted red pepper & goat cheese pasta is given below:

• 50g penne, cooked

• 30g roasted red peppers, blended

• 10g goat cheese, crumbled

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 250

• Protein: 10g

• Carbohydrates: 32g

• Fats: 9g

• Fibre: 5g

• Sugar: 3g

• Sodium: 150mg

PREPARATION

• Cook The Penne: Bring a pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.

• Blend The Peppers: In a blender or food processor, blend the roasted red peppers until smooth, adding a splash of water if needed.

• Heat The Sauce: In the same pot used for the pasta, heat olive oil over medium heat and pour in the roasted red pepper sauce. Stir and let it simmer for 2 minutes.

• Combine With Pasta: Add the cooked penne to the pot and toss to coat evenly with the sauce.

• Add Goat Cheese: Sprinkle crumbled goat cheese over the pasta, stirring gently to allow it to melt slightly.

• Serve: Plate the pasta and garnish with fresh herbs or black pepper if desired. Enjoy warm.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR ROASTED RED PEPPER & GOAT CHEESE PASTA

• Use Jarred Roasted Red Peppers: If you don’t have time to roast fresh peppers, jarred ones work perfectly and save time.

• Add Creaminess: For a silkier sauce, mix in a tablespoon of Greek yoghurt or light cream.

• Enhance Flavour: A pinch of smoked paprika or red pepper flakes can deepen the dish’s richness.

• Use Fresh Goat Cheese: Soft, fresh goat cheese melts more easily into the sauce, creating a smoother texture.

• Balance The Salt: If using jarred roasted red peppers, check the sodium content and adjust the seasoning accordingly.

VARIATIONS

• Protein Boost: Add grilled chicken, shrimp or chickpeas for extra protein.

• Nutty Crunch: Top with toasted pine nuts or walnuts for texture.

• Vegan Option: Replace goat cheese with cashew cream or nutritional yeast.

• Extra Greens: Stir in fresh spinach or arugula for added nutrients.

• Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or milk to restore the creaminess.

• Freezing: This pasta is best enjoyed fresh, but you can freeze the sauce separately for up to 1 month. Thaw overnight before reheating.

• Meal Prep: Cook and store the pasta separately from the sauce for better texture when reheating.