This tasty macaroni in colorful, homemade roasted pepper sauce and creamy goat cheese, makes a quick and healthy vegetarian dinner!

Sweet and flavorful roasted peppers, smooth and creamy goat cheese and loved-by-everyone macaroni make up this simple yet elegant dish. Kids love it and adults too! Let’s start cooking!

First you’ll need some roasted peppers, of course. You can roast the peppers yourself, just like I do, or use store-bought peppers. If you’ve never roasted bell peppers before, use this link for detailed instructions: How to Roast Bell Peppers. If roasting the peppers doesn’t sound exciting to you, just buy Roasted Peppers from Amazon or you can find these at almost any grocery store. Both homemade and store-bought peppers work well in this recipe.

You are not limited to using macaroni pasta only. I think ditalini, ziti, penne and bow tie pasta make a great substitution. I am actually planning to try making this dish with orzo pasta (the one that looks like rice) and even potato gnocchi.

This dish could be served as a side together with some grilled chicken or fish.

Print

Macaroni with Roasted Pepper Sauce and Goat Cheese

This tasty macaroni in colorful, homemade roasted pepper sauce and creamy goat cheese, makes a quick and healthy vegetarian dinner!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 538

Author Tania Sheff

Ingredients

For the sauce

• 2 tbsp olive oil
• 1 small onion (chopped)
• 4 garlic cloves
• 1 cup chopped roasted peppers
• 1/2 cup white wine
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 cup chopped fresh parsley

Main ingredients

• 2 cup uncooked macaroni
• 1 cup goat cheese
• 1/4 cup thinly sliced roasted peppers
• parsley and goat cheese to garnish

Instructions

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large, non-stick skillet. Add onion and cook for about 5 minutes, or until it starts to soften. Add bell peppers and garlic and then cook for another minute and add wine. Keep cooking the sauce for about 5 minutes, until the wine evaporates half way, and turn off the heat.
• Boil the macaroni according to the package instructions.
• Transfer the peppers in wine into the food processor and add parsley, salt and paprika. Process the sauce until smooth.
• Drain the macaroni and stir in the sauce. Add the goat cheese and stir again.
• Garnish with some fresh parsley and goat cheese.

Notes

Nutrition

Calories: 538kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 674mg | Potassium: 89mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 2.9mg

Before you go…

Check out these recipes 

POTATO GNOCCHI WITH MUSHROOMS AND FETA

PASTA WITH PEAS AND KIELBASA

MUSHROOM MEATBALLS

Follow me on PINTEREST, FACEBOOK AND INSTAGRAM to get some more deliciousness! ❤❤❤