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
Scale
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.
