Roasted Red Pepper and Goat Cheese Pasta

Right now, my favorite food at the moment is roasted red peppers. I’ve been eating them in bowls, in salads, and even just with a drizzle of olive oil. They’re so easy to make and they have so much flavor — so of course, I had to turn it into a pasta sauce.

What I love about this pasta is that you can roast everything on one baking sheet, and then you just throw it into the blender, and then you’re pretty much done! Easy peasy.

Ingredients (serves 4-6)

• 1 lb spaghetti (I actually used a little less here, so depending on how much sauce you have, you can gauge)

• 3 large bell peppers, cut into slices

• 1/4 large onion, sliced

• 1/2 head garlic, still intact

• Olive oil

• 8 oz goat cheese

• 1 cup pasta water

1. Preheat oven to 425 F. Spread pepper slices and onion slices onto a baking sheet. Make sure nothing is overlapping, and it’s in one single layer. Drizzle everything with olive oil, and season with salt and pepper. Cut the top of the garlic off so the garlic is slightly exposed, drizzle with olive oil, and wrap in foil. Bake everything for 25-30 minutes until peppers are soft and just starting to char.

2. While everything is baking, prepare pasta according to package, reserving 1 cup of pasta water when you drain. Once peppers, onion, and garlic are done roasting, add to a blender or food processor along with the goat cheese (to remove garlic, let cool and then squeeze the cloves out). Blend/process until smooth. Season with salt and pepper, if desired.

3. Add to a large pan on low heat. Add pasta water 1/4 cup at a time, mixing until it’s dissolved. Add in pasta, mix together, and serve with pepper and freshly grated Parmesan, if desired.