If you’re craving a dish that feels like a warm, comforting hug, this Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe is exactly what your kitchen needs. It’s a beautiful blend of smoky roasted red peppers, silky goat cheese, and fresh spinach all tossed with perfectly twisted cavatappi pasta. The flavors come together in a creamy, tangy sauce that’s both simple and spectacular, making it a family favorite and a wonderful weeknight dinner that feels celebratory without any fuss.
Ingredients You’ll Need
Each ingredient here plays a pivotal role in bringing texture, richness, and a burst of flavor to your pasta. Though the list might look short, these essentials combine to create a deeply satisfying and well-balanced dish.
- 2 Large Red Bell Peppers: Roasting these peppers gives the sauce its smoky, sweet backbone that’s simply irresistible.
- 3/4 Cup Chicken Broth: Adds depth and a gentle umami lift, thinning the sauce to just the right consistency.
- 4 Ounces Herbed Goat Cheese: Creamy and tangy, this cheese creates a luscious texture and a burst of herbaceous flavor.
- 3/4 Teaspoon Kosher Salt: Enhances all the natural flavors — and don’t forget to season in stages for the best result.
- 1 Tablespoon Olive Oil: Used for sautéing garlic and bringing everything together with silky warmth.
- 3 Large Garlic Cloves, Minced: Adds a fragrant and savory punch that wakes up the entire sauce.
- 1 Pound Cavatappi Pasta: This spiraled pasta captures the sauce beautifully in every bite, making it an ideal choice.
- 1/4 Cup Grated Parmesan Cheese: Sprinkled in for a nutty, salty counterpoint that complements the goat cheese perfectly.
- 2 Cups Fresh Spinach: Adds vibrant green color, freshness, and a delicate bitterness that balances the creaminess.
How to Make Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe
Step 1: Roast and Prep Your Red Peppers
Start by roasting your red peppers until their skins are blackened and blistered, either over an open flame or under the broiler—it’s all about that signature smoky flavor. Then, trap the steam in a Ziplock bag or covered bowl so the skins loosen for easy peeling. Once peeled, remove the stems and seeds to ensure a smooth, bright sauce base.
Step 2: Blend the Sauce Base
Into your blender goes the roasted peppers, chicken broth, creamy herbed goat cheese, and half of the kosher salt. Blend everything until it’s perfectly smooth—a luscious, velvety red sauce that’s ready to warm up on the stove. This is where the magic begins, transforming simple ingredients into a dreamy pasta coating.
Step 3: Sauté Garlic and Simmer the Sauce
Heat olive oil in a large skillet and gently sauté the minced garlic just until fragrant—around 30 seconds. Avoid burning it, as this would impart a bitter flavor. Then pour in the blended sauce and bring it to a boil before reducing heat to let it simmer gently; this step melds the flavors beautifully and thickens the sauce slightly.
Step 4: Cook Pasta and Combine
In boiling salted water, cook your cavatappi pasta until it’s just al dente—tender but still firm to the bite. Drain it, then toss it directly into your simmering sauce, allowing each pasta swirl to be coated with that smoky, cheesy goodness.
Step 5: Finish with Parmesan, Spinach, and Seasoning
Sprinkle the grated Parmesan cheese and remaining kosher salt over your pasta, then stir in fresh spinach. Toss everything until the cheese melts into the sauce and the spinach wilts gently, adding a lovely pop of color and an earthy freshness. If your sauce feels thick, a splash of reserved pasta water will loosen it up perfectly. Taste to adjust seasoning and you’re ready!
How to Serve Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe
Garnishes
To elevate your presentation and flavor, try topping the pasta with a few toasted pine nuts or a sprinkle of fresh basil leaves. A little cracked black pepper and some extra grated Parmesan on top never hurts either. These touches add crunch, aroma, and a fresh finish that’ll impress every guest.
Side Dishes
This dish pairs wonderfully with a crisp, tangy green salad dressed with lemon vinaigrette to contrast the creamy sauce. Garlic bread or a crusty baguette also complements it nicely, perfect for soaking up any leftover sauce.
Creative Ways to Present
Try serving the pasta in individual shallow bowls for a cozy, personal touch or twirl it into neat nests for a more refined look at dinner parties. For fun family dinners, plate it family-style with rustic wooden bowls and colorful napkins to bring warmth and togetherness to the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen when chilled, making the leftovers a real treat.
Freezing
This pasta freezes well if you want to make it ahead in batches. Freeze in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating to keep the texture of the spinach and pasta intact.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce as needed. Microwaving works too—just cover and heat in short bursts, stirring in between so the dish heats evenly without drying out.
FAQs
Can I substitute the chicken broth for a vegetarian option?
Absolutely! Vegetable broth makes a fantastic substitute and keeps this dish fully vegetarian without compromising flavor.
Is it necessary to roast the red peppers on an open flame?
Not at all. Using the broiler works just as well to achieve that perfect char and smoky flavor.
Can I use another type of cheese instead of herbed goat cheese?
You can swap in cream cheese or ricotta for a milder flavor, but the herbed goat cheese provides a uniquely tangy and herbaceous brightness that shines in this recipe.
What if I don’t have cavatappi pasta? Will other pasta shapes work?
Definitely! Any spiral or tubular pasta like rotini, fusilli, or penne will work well here to hold onto the creamy sauce.
How do I know when the pasta is perfectly al dente?
Al dente means the pasta is cooked but still has a tender firmness when bitten. Cooking the pasta one or two minutes less than the package directions usually gets you there.
Final Thoughts
This Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe is one of those dishes that feels special yet comfortable, rich yet fresh, and straightforward to make yet impressive enough for guests. Whether you’re cooking for your family or just craving a warm, flavorful meal, it’s a recipe that’s guaranteed to satisfy your taste buds and make you smile with every bite. Give it a try and watch how quickly it becomes a beloved staple in your dinner rotation!
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Roasted Red Pepper Cavatappi Pasta with Herbed Goat Cheese and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This Roasted Red Pepper Pasta is a delicious, creamy dish featuring charred red bell peppers blended with goat cheese and chicken broth to create a flavorful sauce. Combined with tender cavatappi pasta, fresh spinach, and a sprinkle of Parmesan cheese, this family favorite is simple to prepare and perfect for a satisfying weeknight meal.
Ingredients
Vegetables
- 2 large red bell peppers
- 3 large garlic cloves, minced
- 2 cups fresh spinach
Liquids & Dairy
- 3/4 cup chicken broth
- 4 ounces herbed goat cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Pantry
- 3/4 teaspoon kosher salt
- 1 pound cavatappi pasta
Instructions
- Roast the Peppers: Place the red bell peppers over an open flame on a gas stove, turning them with tongs until they are charred on all sides. Alternatively, place them on a baking sheet and broil until charred. Once done, transfer to a Ziplock bag or cover in a bowl to steam for 5 minutes. After steaming, peel off the skin, then remove the stems and seeds to prepare for blending.
- Prepare the Sauce: Combine the roasted peppers, chicken broth, herbed goat cheese, and half of the kosher salt in a blender. Blend until smooth to create a creamy sauce. Heat olive oil in a large skillet over medium heat, add minced garlic, and sauté for about 30 seconds until fragrant. Pour the blended sauce into the skillet, bring it to a boil, then reduce the heat and let it simmer gently.
- Cook the Pasta: In a large pot of boiling salted water, cook the cavatappi pasta until it is slightly undercooked, or al dente, following package instructions. Drain the pasta well and add it directly to the simmering sauce in the skillet.
- Combine and Finish: Sprinkle the pasta with the grated Parmesan cheese, the remaining kosher salt, and fresh spinach. Toss everything together in the skillet until the cheese melts and the spinach wilts. If the sauce feels too thick, add a little reserved pasta water to reach your desired consistency. Taste and adjust seasoning as needed before serving.
Notes
- Roasting the peppers over an open flame enhances their smoky flavor compared to broiling.
- Peeling the peppers after steaming makes the skin come off easily and smooths the sauce texture.
- Using slightly undercooked pasta allows it to finish cooking in the sauce, absorbing more flavor.
- Add pasta water gradually to thin the sauce without losing its creamy consistency.
- This recipe can be made vegetarian by substituting chicken broth with vegetable broth.
