Farfalle with Goat Cheese and Roasted Peppers
Elevate your weeknight dinner with this creamy and flavorful Farfalle with Goat Cheese and Roasted Peppers recipe, a perfect fusion of vibrant roasted red bell peppers, tangy goat cheese, and fragrant basil. Tender farfalle pasta is enveloped in a velvety sauce made with heavy cream and melted goat cheese, while sautéed garlic enhances the pepper's smoky sweetness. This dish not only boasts a gourmet flair but is also surprisingly quick to prepare, with just 35 minutes from start to finish. Perfect for four servings, it’s an ideal recipe for family dinners or entertaining guests. Customize with a sprinkle of Parmesan for added richness, and enjoy a comforting yet elegant meal that’s both delicious and visually stunning. Keywords: farfalle pasta recipe, roasted red peppers, goat cheese pasta, creamy pasta dish, easy weeknight dinners, vegetarian pasta ideas.
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 2 large Red bell peppers
- 4 oz Goat cheese
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1 cup Heavy cream
- 10 leaves Fresh basil leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Parmesan cheese (optional, for garnish)
Instructions
Preheat the oven to 450°F (230°C).
Slice the red bell peppers in half lengthwise and remove the seeds and stems.
Place the peppers cut-side down on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 15-20 minutes, or until the skin is charred and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. This will make peeling the skin easier.
Meanwhile, bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Peel the charred skin off the roasted peppers and slice them into thin strips. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the roasted peppers to the skillet and cook for 2-3 minutes, stirring occasionally.
Reduce the heat to low and stir in the goat cheese and heavy cream. Mix until the goat cheese is melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the cooked farfalle to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, use the reserved pasta water to thin it out, one tablespoon at a time.
Stir in the fresh basil leaves and cook for an additional 1 minute.
Serve the pasta hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.7 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
