GOAT CHEESE and ROASTED RED PEPPER PENNE with BASIL

Follow me on Twitter, Instagram and Twitch!

GOAT CHEESE AND ROASTED RED PEPPER PENNE WITH BASIL

INGREDIENTS
140G GOATS MILK CHEESE
2 RED BELL PEPPERS (OR THE EQUIVALENT IF USING PREMADE)
3 CUPS DRY PENNE
3/4 CUP HEAVY CREAM
1 TBSP SALTED BUTTER
1 TBSP FRESH BASIL, CHOPPED
SALT TO TASTE
PEPPER TO TASTE
RED PEPPER FLAKES (OPTIONAL, TO TASTE)
1 TBSP OLIVE OIL, AND MORE FOR BRUSHING AND COATING.

DIRECTIONS

ROASTED RED PEPPERS

1. TURN ON YOUR OVEN’S BROILER.
2. CUT RED PEPPERS AND REMOVE THE MIDDLEY STUFF. LINE A BAKING PAN WITH ALUMINUM FOIL AND BRUSH WITH OLIVE OIL AND SPRINKLE WITH GARLIC POWDER (OPTIONAL).
3. PLACE RED PEPPER SLABS, SKIN SIDE UP, IN THE BAKING PAN AND FLATEN THEM. PUT IN THE BROILER AND COOK FOR 15 MINUTES UNTIL THE SKIN IS CHARRED BLACK. REMOVE AND PLACE PEPPERS IN A PLASTIC SANDWICH BAG AND PLACE IN THE FREEZER FOR ABOUT 15 MINUTES THEN REMOVE AND PEEL THE SKIN OFF. PEPPERS WILL SEEM SLIMEY. THIS IS WHAT YOU WANT! SET ASIDE.

CHEESE SAUCE AND PASTA

1. BOIL WATER IN A MEDIUM POT AND COOK PENNE TO DESIRED TEXTURE. DRIZZLE A LITTLE OLIVE OIL AND STIR. SET ASIDE.
2. MEANWHILE, IN A SMALL POT ON MEDIUM HEAT, MELT THE BUTTER. ONCE MELTED, ADD CREAM AND STIR UNTIL COMBINED. ADD GOAT CHEESE AND LOWER HEAT TO LOW-MEDIUM AND ALLOW THE CHEESE TO MELT, STIRRING OCCASIONALLY.
3. WHEN SAUCE IS COMBINED, ADD SKINLESS RED PEPPERS, BASIL AND 1 TBSP OILIVE OIL TO A MIXER OR BLENDER AND BLEND WELL TOGETHER. ADD TO THE CHEESE SAUCE AND STIR UTIL COMBINED.
4. ADD SAUCE TO COOKED PENNE AND MIX WELL TO COAT ALL OVER. SERVE.