The Little Kitchen

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16 oz penne or rigatoni pasta5 Tbsp unsalted butter1 medium onion, finely chopped2 large garlic cloves, minced16 oz jar roasted red peppers, drained and roughly chopped1 cup vegetable broth½ tsp salt black pepper4 oz goat cheese½ cup parmesan cheese parmesan cheese, shaved for serving parsley, finely chopped


  1. Bring a pot of salted water to a boil and cook pasta according to the directions on the package.
  2. As the water is boiling, add 4 Tablespoons of butter to a large skillet on medium-high heat. Add onions and garlic and cook for about 2 to 3 minutes or just about to soften. Add red peppers and cook for 2 to 3 minutes, just until heated through.
  3. Being careful, pour the red pepper mixture into a heat-safe food process or blender. Pulse until the mixture is pureed, there might be some chunks or texture to the peppers. Pour the puree into the skillet and add one Tablespoon of butter. Cook until butter is melted on medium heat. Add the vegetable broth, salt and pepper. Mix and cook for about 1 to 2 minutes. Add the goat cheese and mix until it's thoroughly combined.
  4. Drain pasta and pour into the skillet. Add Parmesan and parsley, mix until all of the pasta is coated with the red pepper puree. Serve with shaved Parmesan and additional parsley on top.

Slightly modified from The Pioneer Woman

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Tags: Contributor, Main Dish, Lunch, Dinner, Healthy, Vegetarian, Bell Pepper, Cheese, Pasta, Easy, Quick

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