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

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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! :)


Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go pumpkin.  

Montreal, Canada

Montreal, Canada

Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

I used walnuts in this batch

  • 2 cups pecans or walnuts, or a mixture
  • 1/2 cup butter (1 stick), melted
  • 1/2 cup brown sugar
  • 2 Tbsp maple syrup
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 1 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can pumpkin puree
  • 3/4 cup oil
  • 4 eggs

Directions:

Oven 350 Fahrenheit.  Grease 2 12-cup muffin tins.

Arrange pecans evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with the toasted pecans and set aside.

In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

In another medium bowl beat together pumpkin, oil, eggs.  Add this mixture to the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or clean counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from the pans and soak pans in hot soapy water.