Tasty Tuesdays: Goat Cheese & Roasted Red Pepper Pasta

Welcome to Tasty Tuesdays!

This is a delicious pasta recipe with a flavorful roasted red pepper and goat cheese sauce.  I pinned the recipe a few weeks ago and couldn't wait to make it.  The original recipe was created by Lauren of Lauren's Latest.   The sauce in the original recipe is created with an immersion blender.  I don't have one - so I adapted the recipe to work with a blender.  Of course, a food processor would also work.

Ingredients:

- 2 red bell peppers

- 4 tablespoons olive oil

- 1 small to medium onion, diced

- 3 cloves garlic, minced

- 1 cup half & half

- 4 oz. package goat cheese

- 1/2 Parmesan cheese, grated

- 1 can artichoke hearts

-1 teaspoon Italian seasonings

- 1/2 lb. linguine or spaghetti, cooked according to package instructions

- 1/3 cup reserved pasta water

- salt & pepper

- Italian flat leaf parsley, for garnish

Directions:

1.  Heat oven to 500 degrees.  Wash peppers and cut in half, lengthwise.  Place cut side down on foil lined baking sheet.  Place in oven and roast for 20 minutes.  Remove from oven and wrap peppers in foil and cool.

2.  Meanwhile, cook pasta according to package instructions.

3.  When peppers have cooled, peel {this is really easy, the skins should just peel right off. }.  Rough chop peppers and place in blender with 2 tablespoons of olive oil.  Blend until smooth.  Set aside.

4.  Saute onions and garlic in remaining olive oil until tender.  Add goat cheese, red pepper mixture, artichoke hearts, Parmesan cheese, seasonings, salt and pepper to taste, and reserved pasta water.  Stir until smooth.  

 

5.  Add sauce to pasta and stir until combined.  Garnish with Italian flat leaf parsley and serve immediately.

 

I thought this was delicious,  The sauce had a sweet, delicate flavor and was very good.

 

 



What did you cook this week?

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