On Sunday afternoon I was craving a savory dish after a long workout by the beach. I made this pasta in 20 minutes and it turned out exactly how I was imagining it, creamy with the sweet taste of the roasted peppers. We already had roasted peppers made the day before, which definitely sped up the process of this pasta dish (peppers take about an hour to roast). Find the roasted pepper recipe here.
For the sauce: pour the roasted pepper mixture in the blender and combine until smooth
Roasted Yellow Pepper & Goat Cheese Pasta
1/2 pound of spaghetti
2 tablespoons of olive oil
1/4 cup of heavy cream
4 ounces goat cheese
1/4 cup of grated parmigiano reggiano (parmesan) cheese
2 roasted yellow peppers
Handful of arugula
Salt and pepper to taste
Boil water in a large pot and cook pasta as instructed on the package. In a large sauce pan heat the olive oil on medium heat and combine the heavy cream, goat cheese, parmesan cheese, and roasted yellow peppers and simmer until all of the cheese has melted. Remove from heat and sprinkle with salt and pepper; add the arugula and puree the mixture in a blender or food processor until it is all combined into a smooth sauce. Serve hot over the pasta and garnish with basil and parmesan cheese.