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
Scale
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.
