roasted red pepper and goat cheese pasta

Pasta makes me happy. Doesn’t it make everyone happy, though? If your answer to that is no…what happened? Who hurt you in life?

Pasta is comfort food at its finest. Tender, bready little pasta noodles coated in rich, creamy, slightly tangy roasted red pepper and goat cheese sauce. IT IS LYFE.

DEVOUR FOR DAYS – breakfast, lunch, and dinner yo. Eat it plain as its own meal, eat it with a side salad, eat it with some grilled chicken stirred into the pasta – eat it however you want, friends, because it will be delicious in any shape, form, and size!

ingredients

4 red peppers

1 pound rigatoni pasta (any other pasta will work just as well!)

1/2 cup half and half

2 tablespoons olive oil

2 oz goat cheese

Basil, sliced for garnish

instructions

Preheat oven to 450 degrees

Place your peppers on a baking sheet and roast for 10 minutes. Remove the baking sheet, flip the peppers over, and roast for another 5 minutes or until the skin is very charred all the way around

Remove the peppers from the oven, place in a large bowl, and cover with saran wrap. Let the peppers steam for 5-10 minutes

When the 5-10 minutes are up, remove the saran wrap and peel the charred skin off the peppers (it should come off super easily). Slice the peppers, leaving behind the ribs and seeds, and add to a blender with your half and half, olive oil, and some salt and pepper. Blend until the peppers have pureed into a super smooth sauce

Meanwhile, bring a pot of salted water to a boil over high heat and add your rigatoni. Cook according to package instructions and then drain in a colander. Add the drained pasta back to the pot

Pour in your red pepper sauce and stir in your goat cheese

Season to taste with salt and pepper, garnish with sliced basil, and serve

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