Goat Cheese Pasta with Roasted Red Peppers & Artichokes

Goat Cheese Pasta with Roasted Red Peppers & Artichokes – Pasta is something that I might rely on too often for dinner but it’s just that it’s so darn tasty and very versatile. It’s a definite weakness for me and this dish is no exception. Tossed with a quick goat cheese Alfredo, dinner was on the table in about 20 minutes. And that’s with a toddler running around yelling, “Eat! Eat!” (Said picky toddler actually loved this, too.)

The goat cheese isn’t overpowering and is complimented nicely by the roasted red peppers and artichokes. Easy dinner are always nice to have up your sleeve and this is one that I will making again and again.

One note is that I didn’t feel like it reheated all that well. I think that has to do with the goat cheese. The leftovers had a little bit of a chalky texture and while still very edible but was not as great as the first day. Knowing this, you might want to adjust the amount based on your needs. 🙂

Goat Cheese Pasta with Roasted Red Peppers & Artichokes

Goat cheese pasta with roasted red peppers & artichokes

Printable Version

  • 2 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • ½ small onion, minced
  • 2 cloves garlic, minced or pressed
  • ½ cup heavy cream
  • ½ cup milk
  • (or 1 cup half & half, total)
  • 4 oz. goat cheese
  • 1 (12 oz.) jar roasted red peppers
  • ½ cup artichoke hearts, chopped
  • ⅓ cup grated Parmesan cheese
  • ½ lb. pasta, cooked to al dente
  • salt & pepper, to taste

1. Bring a large pot of water to a boil and season generously with salt. Cook pasta to al dente according to package directions.

2. Heat a large skillet over medium heat and add olive oil and butter. Once butter has melted, add in onions and saute until tender, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Remove from heat but leave burner on.

3. Slowly add in heavy cream & milk. Stir in goat cheese and season with black pepper. Add in red peppers and artichokes and stir to combine. Stir in Parmesan cheese and season to taste.

4. Using an immersion blender or a regular blender, carefully puree sauce to desired consistency. Place sauce back into pan and toss with the pasta. Top with more Parmesan cheese, pepper, salt, and parsley, if desired.

slightly adapted from Lauren’s Latest.

Goat Cheese Pasta with Roasted Red Peppers & Artichokes

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