Roasted red pepper and goat cheese pasta

roasted red pepper and goat cheese pasta

By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC

All you need:

12 ounces bowtie pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 small yellow onion, diced
1 (12-ounce) jar roasted red peppers, drained
1 cup chicken (or vegetable) broth
⅓ cup heavy cream
⅓ cup crumbled goat cheese, plus more for garnish 
¼ cup grated Parmesan cheese 
½ teaspoon salt 
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh basil, plus more for garnish 
Juice of 1 lemon

Chef Jen Plaggemars
By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC

All you do:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. 

Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add garlic and onion and saute for 2 minutes. 

Transfer garlic and onion to a food processor or blender. Add roasted red peppers, broth, cream, goat cheese, parmesan, salt and pepper (to taste). Process until smooth. 

Pour sauce into the skillet and keep warm over medium heat. Stir in parsley and basil. 

Drain pasta and add to the sauce; stir to coat. Transfer pasta to a serving dish and squeeze fresh lemon juice over. Garnish with more goat cheese and basil. Serves 6-8

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