Best Pasta With Roasted Red Peppers And Goat Cheese Recipes

Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.