Roasted Red Pepper Pasta

There's something about the smell of roasted red peppers filling the kitchen that makes everything feel a little more special. I discovered this pasta on a weeknight when I had leftover roasted peppers from a farmers market haul and a block of goat cheese that needed using up. The combination seemed obvious in hindsight, but that first time I tossed it all together, the creaminess and tang surprised me—it felt restaurant-worthy despite coming together in less than half an hour.

I made this for friends who were skeptical about goat cheese until they took their first bite. One of them actually put down her fork and asked what I'd done differently, like I'd discovered some secret. Watching people relax into a meal you've made, especially when it's something unfussy and elegant at the same time, is when cooking feels less like a task and more like generosity.

Ingredients

• Pasta (350g penne or rigatoni): The ridges and tubes catch the creamy sauce beautifully, so avoid anything too delicate.
• Roasted red peppers (3 large): If you're using jarred, drain them well so the sauce doesn't get watery.
• Olive oil (2 tbsp): Use something you'd actually taste—this isn't the time to use your cheapest bottle.
• Yellow onion (1 medium, diced): The sweetness of the onion balances the tanginess of the goat cheese.
• Garlic (3 cloves, minced): Don't skip this or brown it; it builds the flavor foundation.
• Crushed red pepper flakes (1/2 tsp, optional): A whisper of heat makes the sweetness sing.
• Smoked paprika (1/2 tsp): This adds depth and a subtle smokiness that grounds the bright peppers.
• Soft goat cheese (80g): The tanginess is non-negotiable here—it's what makes the dish memorable.
• Heavy cream (60ml): Just enough to make it silky without overpowering the goat cheese's character.
• Fresh basil (2 tbsp, chopped): Add this at the very end so it stays bright and alive in the dish.
• Toasted pine nuts (25g): They add texture and a subtle richness that feels luxurious.
• Salt and freshly ground black pepper: Taste constantly—this sauce needs careful seasoning to sing.

Instructions

Get the pasta water going:

Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Once the pasta is in, stir it a couple of times so nothing sticks together, and set a timer so you catch it at that perfect al dente moment.

Build the flavor base:

While the pasta cooks, warm olive oil in a skillet and add your diced onion, letting it soften for about five minutes until it's translucent and smells sweet. Add the garlic, red pepper flakes, and paprika and cook just until fragrant—this is when your kitchen starts to smell incredible.

Puree the peppers:

Add your roasted peppers to the pan, let them warm through for a few minutes, then blend everything until completely smooth. Use an immersion blender if you have one (less cleanup), or carefully transfer to a blender in batches.

Make it creamy:

Return the sauce to low heat and stir in the goat cheese and cream, letting them melt together into something silky and rich. Season generously with salt and pepper, tasting as you go—you want that tang to be present but balanced.

Bring it together:

Drain the pasta (saving that pasta water), add it to the sauce, and toss everything together until every piece is coated. If the sauce seems thick, splash in a little of that reserved pasta water until it flows like a real sauce, not a paste.

Finish and serve:

Divide the pasta into bowls, scatter basil and pine nuts over the top, and add an extra crumble of goat cheese if you're feeling generous. Serve immediately while everything is still warm and the basil is still bright.

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The first time someone asked for the recipe, I realized this wasn't just another weeknight pasta—it had become something people actually wanted to recreate. There's a quiet satisfaction in that, in making something that feels effortless enough to do often but special enough to feel like a small gift.

Why Goat Cheese Works Here

Goat cheese has this beautiful way of melting into a sauce while still keeping its personality, unlike ricotta or cream cheese which can disappear into the background. The tanginess cuts through the sweetness of the peppers and stops the whole dish from being one-dimensional. I've tried making this with other cheeses and it's always fine, but it's never quite as memorable.

The Magic of Reserved Pasta Water

That starchy pasta water is genuinely one of the most useful tools in cooking, but so many people dump it without thinking. A splash of it turns a thick, clumpy sauce into something that actually coats the noodles and tastes creamy without needing extra cream. It's the kind of small thing that separates a good dish from one that tastes professionally done.

Variations and Personal Touches

Once you understand how this recipe works, it becomes a template for whatever you have in your kitchen. I've added pine nuts one night and chopped walnuts another, stirred in fresh spinach when I had it, or thrown in a handful of sun-dried tomatoes for a different kind of sweetness. The framework stays the same—roasted pepper puree, goat cheese, cream, pasta—but the personality can shift.

• Toast your own nuts in a dry skillet if you buy them raw; it takes five minutes and makes an enormous difference.
• A squeeze of fresh lemon juice at the end brightens everything and balances the richness beautifully.
• If you're vegan, use cashew cream instead of dairy cream and nutritional yeast mixed with your plant-based cheese for that tangy depth.

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This is the kind of pasta you'll find yourself making over and over, not because it's complicated but because it's delicious and it never feels repetitive. It's proof that simplicity, when done with a little care and good ingredients, is more than enough.

Recipe Questions & Answers

→ How do you roast red peppers for this pasta?

Roast the peppers until the skin is charred, then peel off the skin, remove seeds, and chop before blending.

→ Can I use a different type of cheese?

Soft cheeses like feta or cream cheese can substitute goat cheese, altering the flavor profile slightly.

→ What pasta types work best for this dish?

Penne or rigatoni hold the creamy sauce well, but any short pasta shape can be used.

→ How to make the sauce creamier without heavy cream?

Substitute with plant-based cream or blend some soaked cashews for a dairy-free alternative.

→ What can I use instead of pine nuts for garnish?

Toasted walnuts or almonds offer a similar crunch and nutty flavor as pine nuts.