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Roasted Red Pepper Pasta
Creamy Roasted Red Pepper Pasta (with goat cheese!) made in the blender! So quick and easy.
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 336 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.