There was a time in my life that I didn’t like goat cheese, and now I buy it from Costco. Funny how our tastes can change! I’ve never been a picky eater, but I definitely prefer some foods over others. Now I want all the goat cheese, and I love how adding it to pasta makes it extra creamy and makes it taste a little fancier. It’s the perfect pair with roasted red peppers for a creamy and delicious pasta that doesn’t use a traditional marinara. Roasted red pepper and goat cheese pasta is perfect for anytime; it’s ready in 30 minutes making it great for a weeknight, but also nice enjoy to serve company or enjoy for a cozy date night in.
I know I talk a lot about dishes that are great for date night in, but the reality is that with three kids under five and no family living nearby, we have a lot of date nights in. Babysitters are expensive, and our kid all go to bed at 7pm. I just have a hard time shelling out $15/hour when our kids are all asleep! We do enjoy the occasional date night out, but at this phase in life, making a nice dinner at home or ordering take-out and opening a bottle of wine sounds perfect to me.
Oh and by the way? Pasta is a great date-night-in dish. Having great pasta recipes in your back pocket is key! Pasta is so easy to make quickly and we always have a few boxes in our pantry. Lately I’ve been using a lot of Banza pasta, especially in dishes like this that don’t have any added protein. Banza pasta is made from chickpeas, meaning that it’s full of protein while being vegetarian and gluten-free.
Pasta is one thing I can’t live without, and this roasted red pepper and goat cheese pasta is no exception. It’s sure to be a hit!
- 16 oz. pasta of choice
- 3 tbsp. olive oil
- ½ large sweet onion
- 3 cloves garlic
- 16 oz. jar roasted red peppers
- 1 cup vegetable broth
- 2 tbsp. cornstarch
- 2 tsp. oregano
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. ground dried thyme
- 4 oz. goat cheese
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- Heat olive oil in the same pot. Add onion and garlic and cook until tender. Add roasted red peppers and cook for a few more minutes.
- Transfer roasted red pepper mixture to a blender. Add vegetable broth and blend until smooth.
- Return blended sauce to pot. Whisk together cornstarch and 2 tbsp. water to form a slurry and add to pot. Add oregano, salt, pepper, and thyme. Bring to a simmer until thickened. Taste adn add more seasonings if desired.
- Return pasta to pot and stir to combine. Add goat cheese to pot and stir gently to combine. You can also set some of the goat cheese aside to top the pasta with.
- Enjoy!
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