If you have a soft spot for pasta dishes that are bursting with flavor yet comforting and easy to whip up, then this Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe is your new best friend in the kitchen. It’s a vibrant, creamy celebration of smoky roasted red peppers, tangy goat cheese, and fresh herbs all tossed with tiny risoni pasta that soaks up every bit of saucy goodness. The perfect balance of rustic simplicity and gourmet charm, this recipe makes midweek dinners or casual gatherings feel downright special without any fuss.
Ingredients You’ll Need
Gathering a handful of simple yet flavorful ingredients sets the stage for this delicious dish. Each element plays a key role in delivering a balance of creaminess, freshness, and that subtle smokiness from the roasted peppers.
- Risoni pasta (orzo) 250g/8oz: The tiny, rice-shaped pasta that magically absorbs flavors and gives the dish a lovely texture.
- Cooking salt/kosher salt 2 tsp: Essential for seasoning the pasta water and enhancing overall flavor.
- Extra virgin olive oil 2 tbsp: Adds richness and helps soften the onions and garlic beautifully.
- Red onion 1, halved and sliced: Provides sweetness and depth, creating a flavorful base for the sauce.
- Garlic cloves 2, finely minced: Lends a fragrant punch that harmonizes with the smoky roasted peppers.
- Chargrilled/fire-roasted sliced red capsicum/peppers 310g/10oz: The star ingredient delivering smoky, sweet, and smoky notes.
- Tomato passata or puree 2 cups: Brings fresh acidity and tang to balance the creaminess in the dish.
- Sliced Kalamata olives 1/2 cup: For a delicious briny contrast that adds complexity to every bite.
- Cooking salt/kosher salt 1/4 tsp: Used again for seasoning the sauce perfectly.
- Black pepper 1/4 tsp: Just enough to add a gentle kick without overpowering.
- Goat’s cheese 120g/4oz, creamy feta type: The heart of the dish, melting into a luscious creamy texture that coats the pasta.
- Basil leaves 1 tightly packed cup: Fresh herbs to brighten and add a lovely aroma.
- Roughly chopped parsley 1 tbsp (plus extra for garnish): A fresh, slightly peppery touch that finishes the dish perfectly.
How to Make Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe
Step 1: Boil the Risoni
Start by bringing a pot or large saucepan of water to a rolling boil. Don’t forget to season it well with salt, as this is where the risoni will soak up its first layer of flavor. Cook the risoni just shy of al dente—about eight minutes—so it will finish cooking in the sauce and keep a lovely bite. This little timing trick ensures your pasta is perfectly tender but not mushy.
Step 2: Drain and Reserve Pasta Water
Before draining the pasta, scoop out half a cup of the starchy cooking water into a bowl. This magic ingredient will help bring the sauce and pasta together later with a silky texture. After draining, give the risoni a quick rinse under cold water to stop the cooking process, then leave it in the colander while you whip up the sauce.
Step 3: Sauté Onions, Garlic, and Roasted Peppers
Heat up the olive oil in a large nonstick skillet over high heat—this size skillet allows everything to cook evenly. Toss in your sliced red onion and cook for about two minutes until it starts to soften and become translucent. Then add the minced garlic and chargrilled red capsicum strips, letting them mingle and cook together for another two minutes. The aroma now will be simply irresistible.
Step 4: Simmer the Sauce
Pour in the tomato passata or puree and add the Kalamata olives. Bring the sauce to a gentle simmer, then reduce the heat to medium so it can thicken slightly. Stir the sauce occasionally and let it bubble away for about five minutes. This slow simmer helps deepen the flavors and marry the smoky peppers with the bright tomato base.
Step 5: Combine Risoni and Melt in Goat Cheese
Now it’s time for the magic moment where everything comes together. Add the cooked risoni back into the skillet along with the reserved pasta water, a pinch of salt, and black pepper. Stir well to combine. Then crumble in most of the goat cheese, reserving some for the garnish, and stir until it melts into a creamy, luscious sauce that perfectly coats every grain of pasta.
Step 6: Finish with Fresh Herbs and Serve
Just before serving, stir through the basil and parsley for a fresh, vibrant finish. Divide the creamy, colorful risoni between bowls, crumble over the reserved goat cheese, and sprinkle extra basil on top. Grab a spoon and get ready to dive into a dish that’s as comforting as it is impressive.
How to Serve Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe
Garnishes
This dish shines best with simple garnishes that add a pop of green and a touch of extra creaminess. Fresh basil leaves, a scattering of chopped parsley, and a final crumble of goat cheese make an inviting presentation and elevate every mouthful.
Side Dishes
Pair this robust risoni with a crisp green salad dressed with lemon vinaigrette or a plate of charred vegetables like asparagus or zucchini. A crusty garlic bread also works beautifully for soaking up any leftover sauce, making your meal complete and satisfying.
Creative Ways to Present
Serve the risoni family-style in a large vibrant bowl, encouraging everyone to dig in with gusto. For a more elegant approach, spoon the pasta into shallow dishes, garnish with edible flowers or microgreens, and drizzle with a touch of high-quality olive oil for shimmer and added richness.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe can be stored in an airtight container in the fridge for up to three days. Because of the goat cheese, it’s best eaten relatively soon to enjoy the creamy texture.
Freezing
This risoni is best enjoyed fresh, but if you need to freeze it, place it in a freezer-safe container and consume within one month. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
To bring leftovers back to life, warm gently in a saucepan over low heat. Add a splash of water or broth to loosen the sauce and stir frequently to prevent sticking. Alternatively, microwave in short bursts, stirring in between until hot and creamy again.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While risoni (orzo) works beautifully because of its size and shape, tiny pasta like ditalini, stars, or even small shells will work just as well. The key is choosing pasta that can soak up the creamy sauce.
What if I don’t have goat cheese? Can I substitute?
If goat cheese isn’t handy, creamy feta or ricotta can make good substitutes, although the flavor will be slightly different. Goat cheese brings a uniquely tangy creaminess that’s hard to replicate exactly, but other soft cheeses will still give a delicious result.
Is this recipe suitable for vegetarians?
Yes! This dish is vegetarian-friendly, packed with plant-based ingredients, and the goat cheese adds plenty of protein and richness for a satisfying meal.
Can I make this recipe vegan?
To make a vegan version, swap the goat cheese for a vegan feta or cashew-based cheese alternative and ensure your pasta contains no egg. The flavors will still be fantastic with the smoky roasted peppers and fresh herbs.
How spicy is this recipe?
This Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe is mild and comforting. The roasted peppers lend sweetness rather than heat, making it approachable for all palates, including kids or those sensitive to spice.
Final Thoughts
This Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe has become a personal favorite for good reason: it’s a joyful harmony of simple, quality ingredients transforming into a luscious, feel-good dish. Whether you’re cooking for yourself, family, or friends, it delivers big on taste without any fuss. So go ahead, give it a try—you might just find yourself reaching for this recipe time and time again!
Print
Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) Recipe
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delightful and creamy pasta dish featuring tender risoni (orzo) combined with fire-roasted red peppers, Kalamata olives, and creamy goat cheese, finished with fresh basil and parsley. Perfect for a flavorful vegetarian meal that comes together quickly on the stovetop.
Ingredients
Pasta
- 250g/8oz risoni pasta (orzo) or other very small pasta (tiny stars, novelty shapes like dinosaurs, ditalini)
- 2 tsp cooking salt/kosher salt (for cooking the pasta)
Sauce & Flavorings
- 2 tbsp extra virgin olive oil
- 1 red onion, halved then cut into 5mm / 0.2″ slices (can substitute regular onion)
- 2 garlic cloves, finely minced
- 310g/10oz jar chargrilled/fire-roasted sliced red capsicum/peppers
- 2 cups tomato passata or puree
- 1/2 cup sliced Kalamata olives (or other briny/pickly substitute like pickles, chopped)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Cheese & Herbs
- 120g/4oz goat’s cheese, creamy feta type (reserve some for garnish)
- 1 tightly packed cup fresh basil leaves
- 1 tbsp roughly chopped parsley (plus extra for garnish)
Instructions
- Boil risoni: Bring a small pot or large saucepan of water to a boil. Add 2 tsp of salt and cook the risoni pasta until just under al dente, about 8 minutes, as it will cook more in the sauce later.
- Drain & rinse: Just before draining, scoop out 1/2 cup of the pasta cooking water and set it aside. Drain the risoni and rinse briefly under running water. Leave the risoni in the colander while you prepare the sauce.
- Sauté: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet (about 30cm/12″ diameter) over high heat. Add the sliced red onion and cook for 2 minutes until it starts to soften. Add minced garlic and the jarred chargrilled red capsicum slices. Cook for another 2 minutes until the onion is fully softened and fragrant.
- Simmer: Stir in 2 cups of tomato passata and 1/2 cup sliced Kalamata olives. Bring the mixture to a simmer, then lower the heat to medium and let it simmer gently for 5 minutes, stirring occasionally to develop flavors.
- Melt goat cheese: Add the cooked risoni, reserved 1/2 cup pasta water, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Stir well to combine all ingredients. Crumble most of the goat cheese into the pan, reserving a little for garnish, and stir so it melts smoothly into the sauce.
- Basil & serve: Just before serving, stir through the fresh basil leaves and chopped parsley. Divide the creamy risoni between bowls, crumble the reserved goat cheese on top, and garnish with extra basil leaves. Serve immediately and enjoy with a spoon!
Notes
- You can substitute the risoni pasta with other very small shaped pastas like tiny stars or ditalini.
- If you prefer, substitute the fire-roasted red peppers with fresh roasted red peppers you make yourself.
- The creamy goat cheese is key to the texture and flavor; feta-style goat cheese works best.
- Reserve some pasta water to adjust the sauce consistency as needed.
- This dish is vegetarian and perfect for a quick midweek dinner.
