Red Pepper, Sausage & Goat Cheese Pasta

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This past week on , I shared a family favorite — goat cheese pasta recipe. Seriously, EVERYONE in the family loves it, and since it’s made in ONE pot, it’s pretty simple to throw together and makes for an easier clean up too!

It’s our Goat Cheese pasta with Roasted Sweet Peppers and Spinach! So yeah, we rotate this into our weekly meal plan every week or two, it’s that good. And as a mom of six, a meal that takes less than 30 minutes to get on the table also tops my repertoire.

I have been smitten with this red pepper, Italian sausage and goat cheese pasta combination, for one, because I absolutely love pasta… and goat cheese. And two, because I’m a fan of one-pot pastas as of late, meaning much less clean up at the end of the meal. One pot to wash instead of two or three is always a win in my book. But this goat cheese pasta dish? It’s become a favorite in our house. Like, make it once-a-week kind of favorite. Plus, over the holidays, my husband took me out for a nice dinner at an Italian restaurant (have I mentioned that I love pasta?) and I kept thinking about this dish. Seriously.

ROASTED RED PEPPER, ITALIAN SAUSGE & GOAT CHEESE PASTA

So, if you want to make a flavorful, hearty dish in ONE pot, watch for the detailed recipe… get your shopping lists and your appetites ready friends, you’ll want to try this one! And don’t miss Aria at the end, #myFAVORITEpart.

Related: Check out our Creamy, Dreamy Fall Pumpkin Alfredo as well!

One Pot Italian Sausage, Roasted Red Pepper and Goat Cheese Pasta

Yield: 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A creamy and delicious pasta cooked in one-pot!

Ingredients

1 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil
2 cups milk (can substitute with almond or rice milk if desired)
2 cups chicken broth (approx. 1 can)
1 (16 oz) jar roasted red peppers pureed in a food processor or blender
12 oz pasta of your choice (I used tri-colored rotini, can also use a GF option)
8 oz goat cheese
3 handfuls fresh spinach
Salt and black pepper, to taste
Grated parmesan for topping

Instructions

In a large pot, saute the sausage meat with garlic and olive oil over medium heat, until browned.
Stir in chicken broth, pureed roasted red pepper, milk and pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes.
Stir in spinach, 1 handful at a time, and cook until wilted and hot.
Stir in the goat cheese. Continue to stir until melted. Add salt and pepper as needed, to taste (I don't usually add any) Remove from heat.
Top with a little grated parmesan cheese and serve.

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