Roasted Red Pepper Pasta

I love pasta! It's so good, it's so simple. I make it a lot. My husband really doesn't like goat cheese so I don't use it too often. I love it, well I love any cheese. But he doesn't even know this has goat cheese in it! Well, I suppose he does now! This recipe was adapted from Maggie's Bites. 

2 whole red bell peppers
2 cloves garlic, minced
1 Tbsp butter
1 cup milk
2 oz goat cheese
1 cup grated Parmesan, divided
1/2 lbs spaghetti

Start off by preheating the oven to 500 degrees F. Cover a baking dish with tinfoil (for easy cleanup) and put the bell peppers in the dish. Pop them in the oven for about 25 minutes.

When it's done let it cool for about 10 minutes.

Start to boil the water for your pasta. Cook it according to package directions. When it's done, just set it aside until the sauce is done.

When the peppers are cool enough to handle chop the tops off. Cut each pepper into 1/4 and remove the seeds.

Now, take the skin of the pepper and pull it away from the pepper. This will get rid of any char marks so you don't need to worry about them. Do this to all the peppers.

Next put the peppers in a blender.

Over medium heat melt the 1 Tbsp butter. Then add the garlic for about a minute then add the 1 cup milk and 1/2 cup Parmesan and stir until blended.

Pour it into the blender with the bell peppers.

Blend until smooth. Then add the other 1/2 cup Parmesan and blend again.

Pour back onto stove top and heat until desired temperature. Then you can either put the spaghetti into the sauce and mix it on the stove top or, if you're like me, you can pour it over the top of the pasta in individual bowls. 

 The reason I like to do this is because of left overs. The pasta just tastes better if it's not stored with sauce. If you're planning on eating it all at once than just mix it on the stove top.

Stir it up in the bowl

Top with goat cheese and there you have it!

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