Spaghetti with Roasted Red Pepper Sauce and Goat Cheese

Spaghetti with Roasted Red Pepper Sauce and Goat Cheese

Spaghetti with Roasted Red Pepper Sauce and Goat Cheese


  • 4 tablespoons extra-virgin olive oil divided
  • 1 large yellow onion halved and thinly sliced
  • 3 cloves garlic roughly chopped
  • 1 16- oz jar roasted red peppers
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup packed fresh basil leaves
  • kosher salt and black pepper to taste
  • 8 oz. spaghetti  I used chickpea spaghetti, which is gluten free and grain free
  • 4 oz. soft goat cheese crumbled, divided
  • extra fresh basil for garnish (optional)


  • In a medium saucepan, sauté the onions in 2 tablespoons extra-virgin olive oil over medium heat, until softened and starting to turn brown and slightly caramelized.
  • Add the garlic, roasted red peppers (including the liquid from the jar), and basil leaves. Sauté until garlic is fragrant and basil has wilted (about 30 seconds to a minute).
  • Using an immersion blender, blend the sauce together directly in the pot until desired texture is reached. I stopped blending just before it got super creamy, so some texture remained.
  • Add half of the goat cheese to the sauce and stir until melted. Season to taste with salt and pepper.
  • Meanwhile, cook pasta according to directions on package in very salty water, stopping cooking one minute before cooking time indicated on package.
  • Transfer pasta directly from the cooking pot to the sauce and allow to finish cooking for the last minute in the sauce, stirring together to coat the spaghetti. Add 1/4 cup pasta water if the sauce looks dry.
  • Serve drizzled with remaining extra-virgin olive oil, remaining crumbled goat cheese, chiffonade cut basil, and some fresh cracked black pepper.

Source recipe and image credit

Leave a Reply

Your email address will not be published. Required fields are marked *