One-Pot Pasta with Roasted Red Peppers and Goat Cheese
One Pot Pasta with Roasted Red Peppers and a creamy Goat Cheese sauce. Just toss your ingredients into the pot with your UNCOOKED pasta and go!
I’ve fallen hard for One Pot Pasta recently. After trying one version a few weeks ago, I quickly developed several variations — and each has been repeated many times. It’s become a go-to dinner here.
Although I don’t cook pasta every day, I love how versatile and effortless it is. There are always new recipes to test, but this technique pushed pasta to the front of the rotation. The appeal is obvious: everything goes into one pot, uncooked, and you let the pasta cook right in the liquid and sauce. Fewer dishes, less fuss, but big flavor.
Like any method, it takes a little practice to get perfect results. If you overcook or use too little liquid, pasta can become slightly gummy. Once you learn the timing for your favorite noodle, though, it works consistently well. Even imperfect batches are still delicious.
This version is incredibly simple and comes together fast. Start by adding all ingredients to a large pot, leaving the goat cheese and cream to stir in at the end:
Give everything a stir so the pasta is as covered as possible by the liquid. This helps it cook evenly and absorb flavor:
Cover the pot and cook over medium-low heat until the pasta reaches your preferred doneness and most of the liquid has been absorbed — usually about 10–12 minutes, depending on the pasta shape. Then remove the lid and stir in the goat cheese and heavy cream until they melt into a silky sauce:
Finish with fresh basil and an optional handful of capers or kalamata olives for briny contrast. The bright basil and savory pops from the capers lift the creamy, roasted-pepper flavor beautifully:
This dish takes about 15–20 minutes from start to finish, making it perfect for busy weeknights or when you want something impressive with minimal effort. Once you try One Pot Pasta, it may become a regular in your rotation, too.
One Pot Pasta with Roasted Red Peppers and Goat Cheese
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
If you use long pasta like spaghetti or fettuccine, break it in half so it’s covered by the liquid and cooks evenly from the start.
Ingredients
1 pound dry pasta
1 32-oz box low-sodium chicken broth, or 4 cups (use vegetable broth to make it vegetarian)
4–5 garlic cloves, minced
1 medium yellow onion, chopped
1 16-oz jar roasted red peppers, drained and diced (or about 3 red bell peppers, roasted and diced)
1 14.5-oz can diced fire-roasted tomatoes, undrained
1 teaspoon dried basil
½ teaspoon crushed red pepper
1 5-oz log goat cheese
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh basil, chiffonade
¼ cup capers, optional
Instructions
Place the pasta, chicken broth, garlic, onion, roasted peppers, tomatoes, dried basil and crushed red pepper into a large pot. Stir to help the pasta sit in the liquid.
Cover the pot and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, stirring every 2–3 minutes, until the pasta is al dente and most of the liquid is absorbed.
Crumble the goat cheese over the pasta and add the heavy cream. Stir until the cheese melts into a creamy sauce. Season with salt and freshly ground black pepper. Top with fresh basil and capers or olives, if desired. Serve immediately.
