Roasted pepper, goat cheese and basil pasta

This Roasted pepper, goat cheese and basil pasta is one of my favorite pasta dishes. The goat cheese is excellent in it.

I have been making pretty good quick dinners for the past week or so. This roasted pepper, goat cheese and basil pasta being one of them.

I will be making this Roasted pepper, goat cheese and basil pasta recipe for time to come because it was really well liked. Not only because it was super simple and super easy to put together, which in my book, that is a huge plus, but it was really tasty and unique.

I think I might have gone over board with the basil. It may seem like a lot when you make this recipe but in my opinion I think it was perfect. My family didn’t complaint so I left the amount of it as is. You can decrease it if you like and instead of using 2 oz of fresh basil you can just use half.

On another note, Friday was a nightmare for me. Hackers got into the server from which I host my blog at I lost my last post. It took a few hours to get the blog up and running. At the time, I was freaking out because I didn’t know if I would loose all the recipes I have been entering for the past three years. It was a very stressful day to say the least.

There is something that I might have to do to protect my blog from hackers getting in it again. I really don’t want to have to worry about it anymore.

Anyhow, next week I am going to have to start my intense 4 months of studying. While I am looking forward to it, I am not looking forward to the fact that my schedule is going to be crazy as heck. I hope I don’t go crazy on the process :-)

I was suppose to post other pear goodie recipes I baked last week but I wanted to post this one first because we really enjoyed it. I think it is a great quick dinner alternative that will be liked by many…

Enjoy!

Here you can see the ingredients in the blender. Just pulse for 20-30 seconds or so. I used a lot of basil, 2 0z, but you can use less. I just love basil :-)

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Roasted pepper, goat cheese and basil pasta

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes

Ingredients:

• 1/2 cup heavy cream
• 12 oz jar roasted peppers, drained
• 1/2 cup Parmesan cheese
• 5 oz goat cheese
• 2 oz fresh basil
• 4 garlic cloves
• Pinch of Celtic salt
• 1 lb whole wheat penne
• 16 oz cherry tomatoes, chopped
• Pepper flakes, optional

Directions:

Cook pasta according to package instructions.

In a blender, food processor or immersion blender place the first 5 ingredients.

Over medium to high heat, in a heavy skillet, place the chopped garlic with one tsp of olive oil and cook until fragrant. About 1 minute. Ad the garlic and salt to the blender and pulse for about 30 seconds. Don't blend for too long or the heavy cream will whip.

Add the tomatoes to the skillet and saute for about 1 minute. Add the sauce, and pasta and combined until warmed through, about 2 minutes. Sprinkle more Parmesan cheese and chopped basil and pepper flakes if using, and serve immediately.

Nutrition facts calculated based on the recipe giving 5 servings. Next time I will try to do a mixture of heavy cream, Greek yogurt and milk to decrease the amount of saturated fat in the recipe.