Creamy Goat Cheese Risoni Recipe
Savor creamy risoni pasta with sweet red onion and savory chargrilled garlic for a quick, flavorful meal.
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
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.