Spaghetti with Roasted Red Pepper Sauce and Goat Cheese
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
444 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian
Spaghetti with Roasted Red Pepper Sauce and Goat Cheese
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This vegetarian Spaghetti with Roasted Red Pepper Sauce and Goat Cheese recipe is an easy weeknight meal, and a great alternative to tomato-based sauces! It's naturally sweet, slightly spicy, and creamy from the goat cheese.
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Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 large yellow onion halved and thinly sliced
- 3 cloves garlic roughly chopped
- 16 oz. jar roasted red peppers
- 1/8 teaspoon crushed red pepper
- 1/4 cup fresh basil leaves packed
- kosher salt to taste
- black pepper to taste
- 8 oz. Spaghetti see notes
- 4 oz. soft goat cheese (chevre) crumbled, divided
- extra fresh basil for garnish (optional)
Instructions
- Cook pasta according to directions on package in very salty water, stopping cooking one minute before cooking time indicated on package for al dente.
- Meanwhile, in a medium saucepan, sauté the onions in 2 tablespoons of the extra-virgin olive oil over medium heat, until softened and starting to turn brown and slightly caramelized (about 5 minutes).
- Add the minced garlic and sauté until fragrant (about 30 seconds.)
- Add the roasted red peppers (including the liquid from the jar), and basil leaves. Sauté until basil leaves have wilted (about 1 minute).
- Using an immersion blender, blend the sauce together directly in the pot until desired texture is reached. I stopped blending just before it got super creamy, so some texture remained.
- Add half of the crumbled goat cheese to the sauce and stir until melted. Season to taste with salt and pepper.
- Transfer pasta directly from the cooking pot to the sauce, along with 1/4 cup of the pasta cooking water, and allow to finish cooking for the last minute or so in the sauce, stirring together to coat the spaghetti. Add more pasta water if the sauce looks dry.
- Serve drizzled with remaining extra-virgin olive oil and remaining crumbled goat cheese. Garnish with chiffonade cut basil, and some fresh cracked black pepper, if desired.
Equipments used:
Notes
- Don't have an immersion blender? You can use a standing blender or a food processor as an alternative. Or, you can use a potato masher for a very rustic textured sauce (if you do this, I recommend dicing the onions very finely and mincing the garlic with a microplane zester).
- Time Saving Tip: You can make this sauce in advance and keep in an airtight container or jar in your fridge for up to a week or freezer for up to three months.
- I used chickpea spaghetti, which is gluten free and grain free, but you can use any kind you want, or another pasta shape.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
444kcal
(22%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Cholesterol
13mg
(4%)
Sodium
1663mg
(69%)
Potassium
341mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
980IU
(20%)
Vitamin C
55.8mg
(62%)
Calcium
111mg
(11%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 1663mg | 69% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 55.8mg | 62% |
| Calcium | 111mg | 11% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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