This creamy goat cheese and roasted red pepper risoni pasta is a delightful weeknight meal that tastes sophisticated yet is incredibly easy to make. It combines the comforting texture of small pasta shapes with the bold flavors of smoky peppers and tangy cheese. The beauty of this risoni pasta recipe lies in its simplicity and speed. In less than 30 minutes, you can have a restaurant-worthy dish on your table, perfect for busy evenings or when you crave something special without the fuss.

⏱ Time: 10 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Goat Cheese Risoni Recipe

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Cook Time 20

Total Time 20

Servings: 6

Course: Main Course

Calories: 550

Ingredients Method Notes

Ingredients

250 g risoni pasta (or other very small pasta like ditalini)
2 tsp cooking salt, for cooking the pasta
2 tbsp extra virgin olive oil
1 red onion, halved then cut into 5mm slices
2 garlic cloves, finely minced
310 g jar chargrilled sliced red capsicum/peppers
2 cups tomato passata or puree
1/2 cup sliced Kalamata olives
1/4 tsp cooking salt
1/4 tsp black pepper

Method

Boil risoni: Cook risoni in salted boiling water until just under al dente (8 mins). Reserve 1/2 cup pasta water before draining.
Sauté aromatics: Heat olive oil in a skillet over high heat. Add sliced red onion, cook 2 mins until softening. Add minced garlic and roasted red peppers, cook 2 mins more.
Simmer sauce: Stir in tomato passata and Kalamata olives. Bring to a simmer, then reduce heat to medium and cook for 5 minutes.
Combine: Add drained risoni, salt, pepper, and reserved pasta water to the skillet. Stir well.
Melt cheese: Add most of the goat cheese (save some for garnish) and stir until melted and creamy.
Finish & serve: Stir in fresh basil or parsley. Serve immediately, garnished with reserved goat cheese and extra herbs.

Notes

– Reserve pasta water: This starchy liquid is key to creating a luscious, emulsified sauce that clings to the pasta.
– Don’t overcook the risoni: It will continue to cook in the sauce, so aim for just under al dente.
– Ingredient swap: If you don’t have Kalamata olives, chopped green olives or even a tablespoon of capers can work. For a vegan version, omit goat cheese and use a dairy-free cream cheese alternative.
– Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Reserve pasta water: This starchy liquid is key to creating a luscious, emulsified sauce that clings to the pasta.
Don’t overcook the risoni: It will continue to cook in the sauce, so aim for just under al dente.
Ingredient swap: If you don’t have Kalamata olives, chopped green olives or even a tablespoon of capers can work. For a vegan version, omit goat cheese and use a dairy-free cream cheese alternative.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Enjoy this versatile and delicious risoni pasta dish that’s sure to become a family favorite. Experiment with different herbs or add a pinch of chili flakes for a spicy kick!

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