Roasted Red Pepper and Goat Cheese Pasta

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July pasta month is over and I find I still have pasta dishes I want to share with you! Like this Roasted Red Pepper and Goat Cheese Pasta with toasted walnuts.

Several years ago I went through a phase where I wanted everything roasted red pepper. I’m not sure if that was an actual thing in the culinary world, or it just happened to be the first time that roasted red pepper really came to my attention, and thus started noticing and wanting all things roasted red pepper. Pastas and dips, sandwiches and wraps, and anything you could incorporate roasted red peppers into. That smoky, sweet flavor you get from grilling the red peppers was this elusive, elegant flavor profile because I didn’t know how it was made.

Then I found a recipe for roasted red pepper sauce, made it, and was floored by how NOT elusive it is. It’s so attainable. I even grilled my own peppers instead of going for the much easier option of buying a jar of roasted red peppers at the store. And you know what? Even grilling the peppers and peeling off the blackened skin wasn’t nearly as hard as I imagined it all to be. Sometimes those mountains we build in our heads are much more scalable than we make them out to be, even if that’s just learning how to make a dish you really like, as in this example, harhar. Or you come to realize it’s WAY more difficult than you ever imagined, and you were right to wait. Aha!

This was not meant to turn into a inspirational post, back to food.

It’s been a while since I’ve eaten roasted red pepper anything, definitely not much of a thing here in Italy. But I decided, while being inspired and eating so much pasta in the month of July, to make my own little twist of a roasted red pepper sauce. And it turned out really great! Amazing! Delizioso! As I stated above, however, it’s really not rocket science to make, so I should probably calm down. Adding goat cheese and toasted walnuts are no new pairing to goat cheese, but remain such a good combination. Never had nuts on your pasta? At least not that you’re aware of? Don’t knock it until you’ve tried it! Unless you have a nut allergy, then please don’t. (You’ve probably eaten basil pesto on pasta, yes? Pesto is made from pine nuts traditionally, and often walnuts when pine nuts are not available or too expensive. See? You love nuts on pasta and didn’t even know!)

The great thing is, the roasted red pepper sauce actually makes enough for two meals, and freezes well. The next time you want roasted red pepper pasta, just thaw the sauce and boil the pasta. So easy peasy.

For extra easy-ness, you can buy a jar of roasted red peppers or grill them yourself, completely up to you.

Are you vegan or dairy-free? Simply omit the goat cheese or substitute a vegan-friendly cheese!


Roasted Red Pepper and Goat Cheese Pasta

IMG_1026.jpg

Serves about 6

Ingredients:

  • 16 oz / 500g spaghetti

  • 2 Tbsp / 28g oil

  • 1/2 onion, diced

  • 4 garlic cloves, minced

  • 16 oz / 454g jar roasted red peppers, drained and sliced

  • 1 Tbsp fresh chopped thyme

  • 1/2 tsp / 1g chili powder

  • 1/2 tsp / 1g turmeric

  • 1 tsp / 5g balsamic vinegar

  • salt and pepper, to taste

  • 3 oz / 85g fresh goat cheese, cut into pieces, optional

  • 1/3 cup / 30g walnuts, chopped and toasted, optional

Directions:

  1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.

  2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.

  3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.

  4. Transfer all of the pepper mixture to a blender and puree until smooth.

  5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired.

  6. Plate pasta and top with toasted walnuts.

  7. Refrigerate remaining half of sauce for up to 2-3 days or freeze.

Jenny’s Notes:

  • To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe.

  • If you don’t have fresh thyme available, substitute about a scant teaspoon of dried.

  • Add more chili powder, cayenne, or hot spice of choice for a spicier kick!

  • If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious!

  • Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

roasted red pepper, red pepper, thyme, turmeric, garlic, onion, goat cheese, toasted walnuts, pasta, recipe, vegan, vegetarian, dairy-free
Yield: 6 servings
Author:

Roasted Red Pepper and Goat Cheese Pasta

Pasta in a smoky, sweet, roasted red pepper sauce with goat cheese and toasted walnuts.
prep time: 30 Mcook time: total time: 30 M

ingredients:

  • 16 oz / 500g spaghetti
  • 2 Tbsp / 28g oil
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 16 oz / 454g jar roasted red peppers, drained and sliced
  • 1 Tbsp fresh chopped thyme
  • 1/2 tsp / 1g chili powder
  • 1/2 tsp / 1g turmeric
  • 1 tsp / 5g balsamic vinegar
  • salt and pepper, to taste
  • 3 oz / 85g fresh goat cheese, cut into pieces, optional
  • 1/3 cup / 30g walnuts, chopped and toasted, optional

instructions:

How to cook Roasted Red Pepper and Goat Cheese Pasta

  1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.
  2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.
  3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.
  4. Transfer all of the pepper mixture to a blender and puree until smooth.
  5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired.
  6. Plate pasta and top with toasted walnuts.
  7. Refrigerate remaining half of sauce for up to 2-3 days or freeze.

NOTES:

To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe. If you don’t have fresh thyme available, substitute about a scant teaspoon of dried. Add more chili powder, cayenne, or hot spice of choice for a spicier kick! If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious! Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

Calories

240.54

Fat (grams)

10.29

Sat. Fat (grams)

2.79

Carbs (grams)

29.36

Fiber (grams)

2.01

Net carbs

27.40

Sugar (grams)

2.96

Protein (grams)

8.35

Sodium (milligrams)

121.89

Cholesterol (grams)

6.52
Nutritional information is approximate. Based on 6 servings using half of the prepared sauce and includes goat cheese and walnuts.
Created using The Recipes Generator
Now we’re being more honest about a real portion size! :)

Now we’re being more honest about a real portion size! :)


Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

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Aglio, olio, peperoncino is a pasta found often throughout Tuscany, and even more often on my table for lunch. It originally hails from Napoli but has become beloved throughout Italy.

It’s simple, so simple, with the classic version requiring just 4 ingredients: spaghetti, garlic, olive oil, and a hot pepper. It’s great to whip up in a pinch because it’s quick and the ingredients are those you probably have in your pantry. It can be on the table in about as long as it takes to boil and cook pasta, plus 2 minutes for mixing. Because of its simplicity, as many Italian dishes are, attention to the quality and freshness of your ingredients will really make this dish shine. (Especially with that olive oil, nice and shiny. :)

There are many slight variations, but they hardly vary more than an ingredient or two. Some use fresh hot peppers, some use chili flakes; some versions call for bread crumbs, others a bit of fresh parsley added at the end, some say to mince the garlic, others slice. Based on these variances, you can always decide to play a bit to find exactly how you like to eat your aglio, olio, e peperoncino pasta.

The version that follows I learned from my husband, the fresh pasta expert. We usually use fresh hot peppers, but will also use chili flakes if we don’t feel like running to the store. It’s pretty close to the classic recipe, with one exception. We add a bit of grated Parmigiano Reggiano and it catapults the pasta to the next level. OH YES, cheese!

A note about using fresh peppers: I’m not actually sure what kind of peppers I use here in Italy. At the supermarket there are usually bell peppers “peperoni” and hot peppers “peperoncini” with no indication what variety they might be. Bell peppers come in red and green, but not always at the same time, and the hot peppers are usually red OR green, depending on the season. I suppose they’re jalapeños or a similar variety because they’re spicy but not overly so. Apparently Italians are not pepper connoisseurs, you certainly won’t find jalapeño, habanero, serrano, and other pepper types readily available year round! If I were writing this recipe in Italian I would just put “peperoncino,” and everyone would know to get the only kind of peperoncino available from the store. In English recipes we are used to being told more specifics, and writing “1 hot pepper” would not be as helpful. So I wrote jalapeño on the recipe, but just be aware that you can play around with the kind you use if you want, especially if you try a jalapeño and decide you want spicier, like serrano!

Recipe from my husband


Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

Serves about 6

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Ingredients:

  • 500g / 16 oz spaghetti

  • 84g / 6 Tbsp olive oil

  • 4 garlic cloves

  • 1 small red jalapeño pepper

  • generous 1/4 cup /30g grated parmesan cheese

Directions:

  1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.

  2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.

  3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.

  4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.

  5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.

  6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.


Jenny’s Notes:

  • These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe!

  • For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end.

  • Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano.

  • Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

  • One of the great things about making this is that even if you add too much pasta water, it will eventually evaporate out while mixing. One of the first times I ever made this solo, I added way too much and had a good inch or so sitting in the bottom of my pan. I had already added the oil and cheese and it was too late to dump the extra out. So I tossed and mixed for several minutes, and what do you know, the water eventually evaporated and mixed in, and I ended up with a wonderfully creamy and cheesy sauce.

aglio, olio, peperoncino, garlic, olive oil, hot pepper, spaghetti, Napoli, pasta, Italian pasta dish,
Italian
Yield: 6
Author:

Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

A simple and classic pasta dish served throughout Italy with plenty of garlic, olive oil, spicy pepper, and a bit of parmigiano reggiano.
prep time: 25 Mcook time: total time: 25 M

ingredients:

  • 500g / 16 oz spaghetti
  • 84g / 6 Tbsp olive oil
  • 4 garlic cloves
  • 1 small red jalapeño pepper
  • generous 1/4 cup /30g grated parmesan cheese

instructions:

How to cook Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

  1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.
  2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.
  3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.
  4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.
  5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.
  6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

NOTES:

These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe! For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end. Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano. Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

Calories

257.59

Fat (grams)

15.37

Sat. Fat (grams)

2.72

Carbs (grams)

24.37

Fiber (grams)

1.09

Net carbs

23.28

Sugar (grams)

0.94

Protein (grams)

5.56

Sodium (milligrams)

94.52

Cholesterol (grams)

4.30
Nutritional information is approximate.
Created using The Recipes Generator
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Quinoa Coconut Date Rolls

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This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

These little morsels are so named because they are rolled, and no, these will not get you a date nor would I suggest bringing them on a first date.  Not because these aren't scrummy (that’s scrumptious and yummy combined), but because "healthy" baking should always be treated warily.  You must already have a well established relationship with that person, preferably have treated them to some normal sugary delicious desserts so that they understand that you understand what a dessert "should" be, and can trust your taste buds when you then try to sell them on your spinach-spirolina-turmeric-kale-ginger-wasabi-moringa bars that are also dairy-free and refined-sugar free.  Whew, I'm out of breath.  But that relationship is important.  So if I've never eaten anything that you've made before, know that I might distrust you at first, in the most genial way possible.  And you should distrust me, until I gain your trust.  

Also understand what your taste preferences are, and if you don't like healthy desserts, well then, may I ask why are you reading this particular recipe? May I kindly redirect you to this decadent Peanut Butter Brownie Trifle?  Or if you don't like dates, we might have a problem.  But if you like healthy desserts, or are exploring in this arena, then you probably know what you're getting yourself into.  The quinoa provides protein and grains, the almonds provide good fats and more protein, while the dates give sweetness and carbs and coconut brings flavor to the party. 

So now, using your own best judgment, allow me to introduce my friends, the Quinoa Coconut Date Rolls.

Recipe adapted from Skinny Ms.


Quinoa Coconut Date Rolls

Makes about 10-12 rolls

Ingredients:

  • 1/3 cup dry quinoa

  • 2/3 cup water

  • 12 whole dates

  • 1/2 cup almonds

  • 1/3 cup grated unsweetened coconut, plus more for rolling

  • 2-3 tsp water

  • 1/4 cup chocolate chips, optional

Directions:

  1. Combine quinoa and water in a small saucepan over medium heat.  Bring to a boil and reduce heat.  Cover and simmer for 10-15 minutes, until all the water is absorbed.  Set aside to cool completely.  If you already have quinoa made, you'll need about 1 cup.  

  2. Place dates in a food processor and blend until they stick together in a ball.  Add the almonds, coconut, and quinoa; pulse until well combined.  Add water, if necessary, until the mixture holds together.  Shape into balls or roll.  Place extra coconut on a plate and roll the rolls around until completely covered in coconut.  

  3. *Optional:  Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted.  Drizzle chocolate over rolls.

  4. Store in an airtight container for up to a week, or freeze.  

Jenny's Notes:

  • For a chunkier roll, process for a shorter period of time.  

  • These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!  

quinoa, coconut, almonds, gluten-free, vegan, dairy-free, refined sugar-free, vegetarian, healthy, nutritious, clean eating
snack, breakfast
American
Yield: 10-12 rolls
Author:

Quinoa Coconut Date Rolls (Vegan)

Nutritious Lara-bar like rolls made with quinoa, dates, coconut, and almonds with optional chocolate drizzle. Great for breakfast, snacks, on the go, and after workouts!
prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

  • 1/3 cup dry quinoa
  • 2/3 cup water
  • 12 whole dates
  • 1/2 cup almonds
  • 1/3 cup grated unsweetened coconut, plus more for rolling
  • 2-3 tsp water
  • 1/4 cup chocolate chips, optional

instructions:

How to cook Quinoa Coconut Date Rolls (Vegan)

  1. Combine quinoa and water in a small saucepan over medium heat. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes, until all the water is absorbed. Set aside to cool completely. If you already have quinoa made, you'll need about 1 cup.
  2. Place dates in a food processor and blend until they stick together in a ball. Add the almonds, coconut, and quinoa; pulse until well combined. Add water, if necessary, until the mixture holds together. Shape into balls or roll. Place extra coconut on a plate and roll the rolls around until completely covered in coconut.
  3. *Optional: Heat chocolate chips over a double boiler or in the microwave for 30 second bursts, until melted. Drizzle chocolate over rolls.
  4. Store in an airtight container for up to a week, or freeze.

NOTES:

For a chunkier roll, process for a shorter period of time. These rolls are also delicious if you add a 1/2 tsp of cinnamon. They could become autumnal if you add cinnamon along with a dash of nutmeg, cloves, and ginger. Yum!

Calories

104.45

Fat (grams)

5.81

Sat. Fat (grams)

1.93

Carbs (grams)

12.11

Fiber (grams)

2.28

Net carbs

9.82

Sugar (grams)

5.94

Protein (grams)

2.64

Sodium (milligrams)

36.53

Cholesterol (grams)

0.00
Nutritional information is approximate. Based on 10 servings and excludes chocolate drizzle.
Created using The Recipes Generator