Experience creamy perfection with this Roasted Red Pepper Goat Cheese Pasta that elevates every bite. Al dente spaghetti noodles mingle with smoky red bell peppers and tangy goat cheese in a sauce ideal for Food For Colds. A standout among No Meat Pasta Recipes, this dish promises comfort and delight.

Jump to Recipe

I recently tried making a Roasted Red Pepper & Goat Cheese Alfredo Pasta and it quickly became one of my favorites. I started with 12 oz of spaghetti egg noodles which gave me the perfect base for this dish.

I roasted 2 large red bell peppers, peeled and sliced them, and then sautéed 3 cloves garlic in about 1 tablespoon olive oil till it became fragrant. Next I added 1 cup heavy cream and stirred in 4 oz crumbled goat cheese along with 1/2 cup grated Parmesan cheese.

I seasoned it with salt, black pepper and sometimes a dash of 1/2 teaspoon red pepper flakes if im feeling adventurous. The final dish is creamy with a tangy kick from the goat cheese and a subtle natural sweetness from the peppers.

Its a great meatless option thats packed with nutritional value especially good for when you have a chill. Enjoy!

Why I Like this Recipe

I really love this recipe cuz it’s got this amazing creamy texture and every bite feels like a little treat. The heavy cream mixed with tangy goat cheese creates a sauce thats both rich and light at the same time, and I just can’t get enough of that flavor combo.

I dig the fact that its super easy and quick to make. Even when im in a rush, I can toss everything together and have a comforting meal ready in no time. The steps are pretty straightforward and forgiving if I mess up a little.

The roasted red bell peppers always give the dish a sweet, smoky kick that makes it totally worth it. I like how the peppers add a pop of color and flavor that balances the creaminess of the sauce nicely.

Ingredients

Print Recipe (No Advertisments)

Egg noodles provide essential carbohydrates for energy and lasting satisfaction.
Red bell peppers are rich in vitamins, lending natural sweetness and crunch.
Goat cheese offers a tangy, creamy texture along with good protein benefits.
Heavy cream adds luxurious richness and smoothness though its high in calories.
Olive oil supplies healthy fats and boosts the dish flavor in a natural way.
Garlic infuses a bold, savory kick while supporting overall wellbeing.
Parmesan cheese brings a sharp, salty finish and extra protein punch.

Ingredient Quantities

12 oz spaghetti egg noodles

2 large red bell peppers (roasted, peeled, and sliced)

3 cloves garlic (minced)

1 tablespoon olive oil

1 cup heavy cream

4 oz goat cheese (crumbled)

1/2 cup grated Parmesan cheese

Salt (to taste)

Black pepper (to taste)

1/2 teaspoon red pepper flakes (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook the spaghetti egg noodles until they are al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat and add the minced garlic, cooking for about 1 minute until it smells really good.

3. Add the roasted red bell pepper slices to the skillet and stir them into the garlic, letting them cook for another 2 minutes.

4. Pour the heavy cream into the skillet and let it come to a gentle simmer for a couple minutes while stirring occasionally.

5. Stir in the crumbled goat cheese, letting it melt slowly into the cream so the sauce becomes smooth.

6. Sprinkle in the grated Parmesan cheese and stir well until everything looks creamy, also tossing in salt and black pepper to taste.

7. If you like a little heat, add the red pepper flakes here and give it another quick mix.

8. Let the sauce simmer for another minute or so to get all the flavors melded together.

9. Toss the cooked spaghetti egg noodles into the skillet, making sure they are all well coated with the creamy sauce.

10. Serve the pasta hot with a little extra Parmesan on top if you like, and enjoy your comforting meal!

Equipment Needed

1. A large pot for boiling the noodles
2. A colander to drain the pasta
3. A large skillet for preparing the sauce
4. A wooden spoon or spatula for stirring
5. A measuring cup for the heavy cream
6. A knife for mincing the garlic
7. A cutting board for prepping ingredients

FAQ

Q: Can I roast my own red bell peppers?

A: Yes, you can roast your own red bell peppers in the oven at 425°F until the skin is charred, then place them in a bowl covered with plastic wrap to steam. Once cooled, peel off the skin, and slice them. It might be a little messy but totally worth it.

Q: Do I really need to use spaghetti egg noodles?

A: Not really, you can use any pasta you like. Spaghetti egg noodles works nicely with the cream sauce, but feel free to switch it up if that’s what you have on hand.

Q: How can I adjust the spice level in this recipe?

A: If you dont like lots of spice, just leave out or reduce the red pepper flakes. Its an easy way to control the heat while still keeping some flavor.

Q: What do I do if my sauce gets too thick?

A: If the sauce thickens up too much, you can add a little extra heavy cream or some pasta water to thin it out. Stir it well and let it simmer a bit more.

Q: Can I make this dish ahead of time?

A: Sure, you can make it ahead of time but its best to reheat it gently over low heat on the stove. The sauce might separate a bit during storage so give it a good stir before serving.

Roasted Red Pepper & Goat Cheese Alfredo Recipe Substitutions and Variations

If you can’t find spaghetti egg noodles, you could try fettuccine or linguine instead, which work real good in creamy sauces
If you’re not set on red bell peppers, yellow or orange bell peppers can do the trick for a similar sweetness and color
Heavy cream can be swapped with a mix of half-and-half and a little melted butter if you need something a bit lighter or if cream is hard to come by
If goat cheese is too tangy or not available, cream cheese is a decent alternative but it will give the dish a milder flavor
Pecorino Romano is a great stand-in for Parmesan cheese, giving you that salty bite without too much fuss

Pro Tips

1. Make sure the water is really salty when you boil your noodles so they come out tasting really good, sometimes people forget that and end up with bland pasta.
2. When you’re cooking the garlic dont let it burn, keep stirring it constantly cause burnt garlic can ruin the sauce.
3. Let the cream simmer slowly and gently, this helps the goat cheese melt nicely into the sauce and makes everything much smoother.
4. If you’re adding the red pepper flakes, go easy at first then taste it, you can always add more if you want it spicier but it’s easy to over do it.

Roasted Red Pepper & Goat Cheese Alfredo Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

840

kcal

Equipment: 1. A large pot for boiling the noodles
2. A colander to drain the pasta
3. A large skillet for preparing the sauce
4. A wooden spoon or spatula for stirring
5. A measuring cup for the heavy cream
6. A knife for mincing the garlic
7. A cutting board for prepping ingredients

Ingredients

12 oz spaghetti egg noodles
2 large red bell peppers (roasted, peeled, and sliced)
3 cloves garlic (minced)
1 tablespoon olive oil
1 cup heavy cream
4 oz goat cheese (crumbled)
1/2 cup grated Parmesan cheese
Salt (to taste)
Black pepper (to taste)
1/2 teaspoon red pepper flakes (optional)

Directions

Bring a large pot of salted water to a boil and cook the spaghetti egg noodles until they are al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat and add the minced garlic, cooking for about 1 minute until it smells really good.
Add the roasted red bell pepper slices to the skillet and stir them into the garlic, letting them cook for another 2 minutes.
Pour the heavy cream into the skillet and let it come to a gentle simmer for a couple minutes while stirring occasionally.
Stir in the crumbled goat cheese, letting it melt slowly into the cream so the sauce becomes smooth.
Sprinkle in the grated Parmesan cheese and stir well until everything looks creamy, also tossing in salt and black pepper to taste.
If you like a little heat, add the red pepper flakes here and give it another quick mix.
Let the sauce simmer for another minute or so to get all the flavors melded together.
Toss the cooked spaghetti egg noodles into the skillet, making sure they are all well coated with the creamy sauce.
Serve the pasta hot with a little extra Parmesan on top if you like, and enjoy your comforting meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.