On Roasted Red Pepper & Goats Cheese Pasta

Hi Everyone!

After doing recipes with my coworkers for over a year now, this recipe is another doozy of a winner! ABSOLUTELY delicious in every way, and super easy to whip up! Loved it with the farfalle pasta as well! I don’t really have much more to say except, definitely serve with garlic bread and a caesar salad (but between you and me, I prefer the oil/herby caesar dressing vs the creamy one, though Frankie strongly disagrees with me on this). 

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Victoria’s Roasted Red Pepper & Goat Cheese Pasta

Ingredients – Serves 4

  • 12oz jar of Roasted Red Peppers
  • 4oz packet of Garlic & Herb Goat Cheese
  • 5oz of Baby Spinach
  • 1 tablespoon of Minced Garlic
  • 1lb of pasta (your choice!)
  • ½ cup of Heavy Cream
  • Olive oil
  • Salt and Pepper


  1. Using a fork, lift the peppers out of the jar into the blender – you don’t want to include the liquid from the jar. Blend the peppers until completely smooth.
  2. Cook your pasta in boiling salted water according to the package instructions. When you drain the cooked pasta save a cup of the pasta water to add to the sauce later.
  3. In a skillet pan, heat ½ tablespoon of olive oil and add the minced garlic, cooking for a couple of minutes until fragrant.
  4. Add the blended peppers to the pan and stir. Add the fresh spinach to the pan and cook until wilted, and stir into the sauce.
  5. Turn the heat to low and add ½ the goat cheese to the pan, it will melt into the sauce as it heats. We can always add more in later.
  6. Once the right amount of goat cheese is added and stirred into the sauce, add up to ½ cup of heavy cream to the pan and stir well. Add 2 tablespoons of the reserved pasta water to the sauce and stir well – add more pasta water to get the desired sauce consistency, and add more goat cheese to taste if you think it needs more. Also season with salt and pepper to taste!
  7. Add the cooked, drained, pasta to the sauce and stir into the sauce, allowing it to heat through fully. Serve with grated parmesan cheese and crushed red pepper.

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