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Pasta with Vegetable Sauce and Goat Cheese

Roasted red pepper sauce and tangy goat cheese add interest to this never-boring pasta dish. A delicious change of pace, ready in only 20 minutes.

Serves 6
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
344 calories per serving


> 1 (12 oz) jar roasted red peppers in oil
> 1 cup diced onion
> 1 tbsp minced garlic
> 1 (15 oz) can tomato sauce
> 1 (16 oz) pkg fresh pappardelle 
> 1 cup sliced black olives
> 1 cup crumbled goat cheese


In the bowl of a food processor, set the roasted red peppers and oil, reserving 2 tbsp oil separately. Pulse peppers into a purée. Meanwhile, in a heavy-bottomed pan, heat reserved oil and fry the onion and garlic for 1 min. Add the tomato sauce and puréed peppers. Bring to a boil, then reduce to a simmer.
While sauce simmers, prepare pappardelle according to package directions, until al dente. Drain.
Toss pasta with roasted red pepper sauce, sliced olives, and goat cheese. Divide among 6 bowls and serve.


Garnish with fresh parsley.

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