Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
User Reviews
5
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Prep Time
7 mins
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Cook Time
13 mins
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Servings
4
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
Description
The recipe begins with boiling risoni pasta to just under al dente, allowing it to finish cooking in the sauce for optimal texture. In a skillet, red onion, garlic, and roasted red peppers are sautéed to soften and build flavor. Tomato passata and kalamata olives simmer in to develop a gentle sauce seasoned with salt and pepper.
Cooked risoni is added back to the skillet with pasta water to loosen the sauce, and creamy goat cheese is stirred in, melting into a tangy, smooth coating. Fresh herbs like basil or parsley brighten the dish just before serving, enhancing aroma and taste.
This pasta pairs well with light salads or as a standalone vegetarian meal. The richness from goat cheese balanced with the smoky red peppers and briny olives makes for a nuanced flavor profile. The dish stores well refrigerated for several days and can be reheated gently with a splash of water to loosen.
The notes emphasize using softened goat cheese such as creamy feta style for a meltable texture, substituting passata with crushed tomatoes if needed, and highlight the smoky softness of fire-roasted peppers as key components.
Ingredients
- 250g/ 8oz risoni pasta or other very small pasta (tiny stars, novelty shapes like dinosaurs, ditalini, orzo
- 2 tsp kosher salt for cooking the pasta, cooking salt or kosher salt
- 2 tbsp extra virgin olive oil
- 1 red onion , halved then cut into 5mm / 0.2" slices (sub regular onion)
- 2 garlic finely minced, cloves
- 310g/ 10oz jar red capsicum ~ 1 cup), drained, roughly chopped into 2.5cm / 1" pieces (Note 1, chargrilled, fire-roasted, sliced, aka red peppers
- 2 cups tomato passata Note 2, or puree
- 1/2 cup kalamata olives or other briny/pickly thing (like pickles, chopped, sliced
- 1/4 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
- 120g/4 oz goat cheese the creamy feta type (Note 3
Finishing - CHOOSE (Note 4)
- 1 tightly packed cup basil leaves
- 1 tbsp parsley plus extra for garnish, roughly chopped
Instructions
- Boil risoni - Bring a small pot or large saucepan of water to the boil. Add salt and cook risoni until just under al dente (ie still a bit firm inside) as it will cook more in the sauce. 8 minutes for me.
- Drain & rinse - Just before draining, scoop out 1/2 cup pasta cooking water and set aside. Drain, rinse briefly under the tap then leave the risoni in the colander while you finish the sauce.
- Sauté - Heat the oil in a large non stick skillet (30cm/12") over high heat. Add onion and cook for 2 minutes until starting to soften. Add garlic and capsicum strips. Cook for 2 minutes until the onion is softened.
- Simmer - Add tomato and olives. Bring to a simmer, lower heat to medium and simmer for 5 minutes, stirring every now and then.
- Melt goat cheese - Add cooked risoni, salt, pepper and the pasta cooking water. Stir to combine. Add most of the goat's cheese (reserve some for garnish), stir so it melts.
- Basil & serve - Stir through basil or parsley just before serving. Divide between bowls. Crumble over reserved goat's cheese, sprinkle with extra basil. Dig in with a spoon!
Notes
- Look for fire-roasted red peppers in the grocery aisle; they add smoky sweetness.
- Use creamy goat cheese logs for melting; Danish feta or sour cream can substitute.
- Tomato passata can be replaced with canned crushed tomatoes if simmered longer.
- Basil is preferred for fresh herb flavor; parsley or dried oregano work as alternatives.
- Leftovers keep for 3-4 days; reheat gently with a splash of water to restore creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452cal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 1531mg | 64% |
| Potassium | 869mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1427IU | 29% |
| Vitamin C | 49mg | 54% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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