This is another one of those Cooking Light recipes that’s been hanging around for years waiting for its moment in the spotlight. Now that it has made its debut, the reviews are in.
“Strong performance in the role of quick weeknight dish” says Wendi. In the time it took to boil water and cook the pasta, the sauce was done. We did go off script and use jarred roasted red peppers instead of roasting peppers in the The Mistah says, “Effective use of the supporting cast.” This is almost a one pot recipe. Most of the action takes place in the blender making for easy clean up.
I see lots of potential in this dish and think it is destined to return for future appearances.
Roasted Pepper and Goat Cheese Pasta
- 3 large red bell peppers (about 1 1/2 pounds)
- 5 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- 4 cups hot cooked bow tie pasta (8 ounces uncooked, I used whole grain ziti to make this SB friendly)
- 1/2 cup (2 ounces) crumbled goat cheese
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip top plastic bag and seal. Let stand 20 minutes. Peel and place peppers in a blender.
Heat 2 teaspoons oil in a small skillet over medium heat. Add garlic and saute 1 minute. Remove from heat and let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next five ingredients (through red pepper flakes) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.
13 thoughts on “Notes on a Recipe – Roasted Pepper and Goat Cheese Pasta”
This sounds like a winner! I love roasted red peppers and goat cheese, so I think I’d be happy with this!
I’d eat just about anything that had goat cheese on it.
Let me know how this works out for you.
Sounds really delicious ..
Laila .. http://lailablogs.com/
Laila – it’s creamy and red peppery, one of my favorite flavor combinations. By the way, your Creamy Chicken Puffs are making me very hungry.
Bon Appetit Hon!
last time I tried doing my own roasted red peppers, the spouse was ready to call CFD! i had too much smoke for him! So jarred it will be!
this sounds really YUMMY and QUICK! two of my favorite words.
Nice side salad and there ya go! This will appear on my menu plan next week!
Emily, I use jarred peppers ALL THE TIME. Add a salad and yes, you’ve got a quick and easy meal.
Let me know how yours turns out.
3 large red peppers translates into how many jars of same?
I started with an entire jar and then added more to the blender/food processor until I got the flavor and consistency that I liked. I think I used either 1 1/2 or 2 jars. But no more than 2.
Now, girl, just how did you know how many jars I had in my pantry? LOL!
It’s my Magic Mirror.
Made this tonight. Ineeded soemthing quick as Ihave been running from work to hospital and then home all week. My friend had a heart attack and was critical for a time.
i did not feel like cooking after a week of this. so I got out the blender and whooshed up this sauce.
the spouse was skeptical as he said it was thin. He just went in for his second plate of thin sauced ziti. Took some rolls we had left over from sausage sandwich night and said it was good on them as well.
Dog is again in your face. another winner and so quick to make Iam beat but full!
This is definitely a thin sauce. Glad the spouse gave it a try and went back for seconds : )
It’s amazing to find additional suggestions for dishes also easy to understand ways to fix them. My partner and I prepared this dish for our the main meal recently. One and all loved it, I most certainly will be serving it frequently from now on.