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If you’re craving something vibrant, cozy, and packed with flavor, look no further than this Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe. It combines the sweet smokiness of perfectly roasted red peppers with the tangy creaminess of herbed goat cheese, all beautifully balanced by fresh spinach. This dish is a delightful celebration of textures and tastes that will quickly become a staple in your dinner rotation, whether you’re feeding a family or treating yourself to a comforting meal that feels just a little bit special.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of simple, fresh ingredients can come together to create something truly amazing. Each element adds its own magic, from the vibrant red peppers to the silky goat cheese and the bright pop of fresh spinach.
- 2 large red bell peppers: Roasting brings out their natural sweetness and smokiness, which forms the base of the sauce.
- 3/4 cup chicken broth: Adds depth and a little savory moisture to the sauce without overpowering the delicate flavors.
- 4 ounces herbed goat cheese: Gives a creamy tang and subtle herbal notes that elevate every bite.
- 3/4 teaspoon kosher salt: Essential seasoning to balance and enhance all the flavors.
- 1 tablespoon olive oil: Creates a luscious texture and helps soften the garlic during sautéing.
- 3 large garlic cloves, minced: Infuses the sauce with its warming aroma and bright bite.
- 1 pound cavatappi pasta: Perfectly spiral-shaped pasta that holds the sauce beautifully.
- 1/4 cup grated Parmesan cheese: Adds a nutty, salty finish to the dish when sprinkled on top.
- 2 cups fresh spinach: Brings freshness, color, and a nice leafy texture that balances the creamy sauce.
How to Make Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
Step 1: Roast the Peppers
Start by charring the red bell peppers either over an open flame on your stove or under the broiler in your oven. The goal is to blister the skin evenly until it’s blackened and fragrant. Once done, seal them in a Ziplock bag or a covered bowl to steam for about five minutes—this makes peeling the skins a breeze. Carefully remove the skin, stem, and seeds so only the sweet, smoky flesh remains. This step is where your sauce gains its signature depth and richness.
Step 2: Make the Sauce
Next, blend the roasted peppers with chicken broth, herbed goat cheese, and half of your kosher salt until silky smooth. This creamy base is full of flavor and will coat your pasta beautifully. Meanwhile, heat olive oil in a skillet over medium heat and lightly sauté the minced garlic for just about 30 seconds to release its fragrance without burning. Then pour in your pepper and cheese mixture, bring it to a gentle boil, and reduce to a simmer. This allows the sauce to thicken just right and marry the flavors perfectly.
Step 3: Cook the Pasta
While your sauce is simmering, cook the cavatappi pasta in plenty of boiling salted water until it’s just al dente—meaning it still has a little bite to it. Drain the pasta well, as you want it ready to soak up that luscious sauce without becoming mushy. Adding slightly undercooked pasta is crucial here because it will continue cooking once combined with the sauce.
Step 4: Finish and Serve
Combine the pasta with your simmering sauce, then sprinkle in the remaining salt, Parmesan cheese, and fresh spinach. Toss everything together until the cheese melts delightfully and the spinach wilts just enough to add a fresh contrast. If your sauce feels a bit thick, don’t hesitate to add a splash of reserved pasta water to loosen it up. Taste and tweak the seasoning before serving – you’re aiming for a perfect balance where every ingredient shines.
How to Serve Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
Garnishes
A sprinkle of crushed red pepper flakes or some extra grated Parmesan on top can bring an exciting edge if you like a bit of heat or extra cheesiness. Fresh basil leaves or a few toasted pine nuts add a wonderful freshness and crunch that’s truly irresistible on this pasta.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette also make fantastic companions, perfect for mopping up every last bit of that luscious sauce.
Creative Ways to Present
For a fun twist, serve the pasta in individual shallow bowls and top each portion with a sprig of fresh herbs or a drizzle of good quality olive oil. You can also bake it briefly in a casserole dish topped with extra Parmesan for a gratin-style finish that adds delightful texture.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen after sitting, making it even tastier the next day.
Freezing
Freezing this pasta is possible but not always ideal due to the spinach and creamy goat cheese sauce, which might separate. If you do freeze it, transfer to a freezer-safe container and consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly on the stove with a splash of water or chicken broth to loosen the sauce. Avoid high heat to prevent the sauce from breaking. Alternatively, microwave in short bursts, stirring often to maintain the creamy consistency.
FAQs
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! While roasting your own peppers adds extra smoky depth and freshness, high-quality jarred roasted red peppers can be a convenient substitute. Just be sure to drain them well to avoid watering down the sauce.
Is there a vegetarian version of this Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe?
Definitely! Simply swap the chicken broth for vegetable broth to keep all the delicious flavors intact without any meat products.
What type of goat cheese works best?
A soft, herbed goat cheese rounds out the flavor profile perfectly, giving creaminess with a gentle herbal lift. Avoid aged or hard goat cheese, as it won’t melt the same way into the sauce.
Can I add protein to this dish?
Sure! Grilled chicken, shrimp, or even crispy chickpeas pair wonderfully with this pasta if you want to make it more filling while keeping the flavors balanced.
How do I prevent the sauce from becoming too thick?
Keep some reserved pasta water handy and gently add a few tablespoons at a time to loosen the sauce while tossing, helping it coat the pasta perfectly without getting clumpy.
Final Thoughts
This Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe is such a joyful dish to make and share. It feels special without fuss, bringing together bold flavors and creamy textures that comfort and delight. If you’re searching for a fresh twist on pasta night, this recipe is an absolute must-try that will no doubt become a beloved favorite in your kitchen too.
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Roasted Red Pepper Pasta with Herbed Goat Cheese and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Roasted Red Pepper Pasta is a vibrant and flavorful family favorite, combining smoky roasted red peppers with creamy herbed goat cheese and fresh spinach. Perfectly cooked cavatappi pasta is tossed in a rich sauce made from roasted peppers blended with chicken broth and goat cheese, then finished with Parmesan and fresh greens for a comforting, quick, and delicious meal ready in 30 minutes.
Ingredients
For the Roasted Red Peppers:
- 2 large red bell peppers
For the 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
For the Pasta:
- 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 all sides are evenly charred. Alternatively, broil the peppers on a baking sheet in the oven until the skin is blackened. Once charred, place the peppers inside a Ziplock bag or a covered bowl and allow them to steam for about 5 minutes; this makes the skin easier to peel away. After steaming, peel off the skin, and remove the stems and seeds carefully.
- Make the Sauce: In a blender, combine the roasted red peppers, chicken broth, herbed goat cheese, and half of the kosher salt. Blend until completely smooth. Meanwhile, 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 pepper mixture into the skillet, bring it to a boil, then reduce the heat and let it simmer gently to meld the flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until slightly under al dente, meaning it should still have a firm bite because it will continue to cook in the sauce. Drain the pasta, reserving a little pasta water, and add it to the simmering sauce in the skillet.
- Finish and Serve: Sprinkle the grated Parmesan cheese, the remaining kosher salt, and fresh spinach over the pasta and sauce. Toss everything together until the cheese melts and the spinach wilts. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency. Taste the dish and adjust seasonings as needed before serving.
Notes
- Using fresh roasted red peppers provides a smoky depth to the sauce that canned peppers cannot match.
- Steaming the roasted peppers after charring makes peeling easier and prevents bitterness.
- You can substitute chicken broth with vegetable broth for a vegetarian option but note this changes the diet category.
- Be sure to cook the pasta slightly under al dente to avoid overcooking once combined with the sauce.
- The herbed goat cheese adds creaminess and tang; plain goat cheese or cream cheese could work as alternatives but will alter flavor.
- Adding pasta water helps adjust sauce consistency to your preference.
