Roasted Red Pepper Pasta

Name: Roasted Red Pepper Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 6 people
Ingredients: 2 large red bell peppers; 3/4 cup chicken stock; 4 oz herbed goat cheese; 3/4 tsp kosher salt, divided; 1 tbsp olive oil; 3 large garlic cloves, minced; 1 lb cavatappi; 1/4 cup grated parmesan; 2 cups spinach

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Prep Time
10 mins
Cook Time
10 mins
Servings
6 people
Calories
336 kcal
Course
Main Course
Cuisine
Italian

Roasted Red Pepper Pasta

Amy Matthews

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Creamy Roasted Red Pepper Pasta (with goat cheese!) made in the blender! So quick and easy.

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Ingredients

Servings

2 large red bell peppers
3/4 cup chicken stock
4 oz herbed goat cheese
3/4 tsp kosher salt, divided
1 tbsp olive oil
3 large garlic cloves, minced
1 lb cavatappi
1/4 cup grated parmesan
2 cups spinach

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Instructions

Place each pepper over an open flame on a gas stove. Use tongs to roast and turn each pepper until they are charred on all sides, turning as needed. When they are roasted and black on all sides, take them off the burner and place in a Ziplock bag or in a bowl, then cover with plastic. Let them steam for about 5 minutes. Pull them out and then peel the skin off. Discard the stem and seeds. If you don’t have a gas stove, turn the broiler on. Place the peppers on a baking sheet and place directly under the broiler on the top rack.Broil the peppers until charred. Turn and char on the other side. When they are charred on all sides. Remove from the oven. P{lace in a Ziplock bag or in a bowl, then cover with plastic. Let them steam for about 5 minutes. Pull them out and then peel the skin off. Discard the stem and seeds.
Add the peppers, chicken stock, goat cheese and 1/2 teaspoon salt to the blender. Blend until smooth.
Heat a large deep skillet to a medium heat. When the pan is hot, add in the oil. Add the garlic. Saute for 30 seconds. Pour the roasted red pepper mixture in the pan. Bring to a boil and reduce to a simmer. Simmer while the pasta cooks.
Drop the pasta into the boiling water. Cook until the pasta is UNDER aldente. Use a sieve or slotted spoon to transfer the pasta to the sauce. Reserve the pasta water. Sprinkle the parmesan cheese on top of the pasta along with the remaining 1/4 teaspoon salt and the spinach. Toss everything together until the cheese has melted and the spinach has wilted. If needed, add more starchy pasta water to loosen the sauce up. Season to taste with salt and pepper.

Nutrition Information

Show Details

Serving 1serving Calories 336kcal (17%) Carbohydrates 59g (20%) Protein 12g (24%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 5mg (2%) Sodium 588mg (25%) Potassium 288mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1039IU (21%) Vitamin C 9mg (10%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 336 kcal

% Daily Value*

Serving	1serving
Calories	336kcal	17%
Carbohydrates	59g	20%
Protein	12g	24%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	5mg	2%
Sodium	588mg	25%
Potassium	288mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1039IU	21%
Vitamin C	9mg	10%
Calcium	71mg	7%
Iron	1mg	6%