If you’re craving something creamy, comforting, and bursting with Mediterranean flavor, this Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo) will become your new go-to weeknight favorite. Tender orzo is swirled through a luscious roasted red pepper sauce, then finished with tangy, melty goat cheese for a dish that feels indulgent yet effortless. It’s a vibrant, satisfying pasta that’s just as perfect for cozy dinners as it is for impressing guests — and it all comes together in under 30 minutes.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes — ideal for busy weeknights.
- Restaurant-Worthy Flavors: Creamy goat cheese meets smoky roasted peppers for a rich yet balanced sauce.
- Simple Ingredients: Mostly pantry staples with a gourmet twist.
- Comfort in Every Bite: Velvety, tangy, and full of warmth — a hug in a bowl.
- Versatile: Serve it as a main course, a side to grilled meats, or a vegetarian centerpiece.
Unlike other creamy orzo recipes, this one uses goat cheese for its signature tang and fire-roasted peppers for depth, giving it an irresistible flavor that stands out.
Ingredients Needed
For the Base:
- 250g (8 oz) risoni (orzo) – or any tiny pasta such as ditalini, small shells, or tiny stars.
- 2 tsp cooking salt (or kosher salt) – for boiling the pasta.
- 2 tbsp extra virgin olive oil – for sautéing and flavor.
For the Sauce:
- 1 red onion, halved and thinly sliced (about 5mm / 0.2”) – you can use yellow onion if preferred.
- 2 garlic cloves, finely minced – fresh garlic gives the best aroma.
- 1 jar (310g / 10 oz) fire-roasted or chargrilled red peppers, drained and chopped into 2.5cm / 1” pieces.
- 2 cups tomato passata (or tomato purée) – smooth, rich tomato base.
- ½ cup sliced Kalamata olives – or substitute with capers or chopped pickles for a briny kick.
- ¼ tsp salt
- ¼ tsp black pepper
To Finish:
- 120g (4 oz) creamy goat cheese – use a soft, spreadable type (similar to creamy feta).
- 1 tightly packed cup fresh basil leaves, or 1 tbsp chopped parsley (plus extra for garnish).
How to Make Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
1. Boil the Risoni
Bring a medium pot of water to a rolling boil and season generously with salt. Add the risoni and cook until just shy of al dente — it should still be slightly firm in the center (around 8 minutes).
Tip: The pasta will finish cooking in the sauce, so don’t overcook it now.
Before draining, scoop out ½ cup of pasta water and set aside. Drain and briefly rinse the risoni to stop the cooking process. Leave it in the colander while you make the sauce.
2. Build the Flavor Base
In a large non-stick skillet (about 30cm/12”), heat olive oil over medium-high heat. Add sliced onion and sauté for about 2 minutes until it begins to soften. Stir in the minced garlic and chopped roasted peppers. Cook another 2 minutes until fragrant and the onions are translucent.
Why it matters: This step builds the aromatic foundation of your sauce — don’t rush it!
3. Simmer the Sauce
Pour in the tomato passata and stir in the sliced olives, salt, and pepper. Bring the mixture to a gentle simmer, then lower the heat to medium. Let it cook uncovered for about 5 minutes, stirring occasionally, until slightly thickened.
Visual cue: The sauce should be glossy and coat the back of your spoon.
4. Combine & Melt the Cheese
Add the cooked risoni directly into the sauce along with the reserved pasta water. Stir well to combine, allowing the pasta to soak up the flavors.
Crumble in most of the goat cheese (save a little for garnish) and stir until it melts into the sauce, creating a creamy, luxurious texture.
5. Finish & Serve
Remove from heat and fold in the fresh basil or parsley just before serving.
Spoon into warm bowls, crumble over the remaining goat cheese, and garnish with extra herbs.
Serve immediately and enjoy every comforting, creamy bite.
Serving and Storage Tips
- To Serve: Pair with a crisp green salad or grilled chicken for a balanced meal. It also works beautifully as a side dish for fish or roasted vegetables.
- To Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
- To Reheat: Warm gently on the stove over low heat with a splash of water or milk to loosen the sauce — avoid microwaving too long as the goat cheese can separate.
- Freezing: Not recommended; the creamy sauce may lose its smooth texture once thawed.
Helpful Notes
- Cheese Swap: You can use creamy feta or cream cheese instead of goat cheese for a milder flavor.
- Make It Vegan: Replace goat cheese with a plant-based cheese alternative and skip the basil if you prefer parsley.
- Extra Creaminess: Stir in a splash of cream or milk when adding the goat cheese for an even silkier texture.
- Add Crunch: Sprinkle with toasted pine nuts or breadcrumbs for a fun finishing touch.
Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)
Ingredients
Method
- Step 1 – Boil the Risoni: Bring salted water to a boil and cook the risoni until just shy of al dente (around 8 minutes). Reserve ½ cup of pasta water, then drain and rinse briefly to stop the cooking process.
- Step 2 – Build the Flavor Base: In a large skillet, heat olive oil over medium-high heat. Add onion and sauté for 2 minutes until softened. Stir in garlic and chopped roasted peppers, cooking another 2 minutes until fragrant.
- Step 3 – Simmer the Sauce: Pour in tomato passata and stir in olives, salt, and pepper. Simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened and glossy.
- Step 4 – Combine & Melt the Cheese: Add cooked risoni and reserved pasta water to the sauce. Stir well, then crumble in most of the goat cheese and stir until melted into a creamy sauce.
- Step 5 – Finish & Serve: Fold in fresh basil or parsley. Serve warm in bowls, topped with remaining goat cheese and extra herbs for garnish.
Notes
✅ Storage: Refrigerate in an airtight container for up to 3 days.
✅ Reheating: Warm gently on the stove with a splash of water or milk.
❄️ Freezing: Not recommended — sauce texture changes after thawing.
🌿 Variations: Add toasted pine nuts or breadcrumbs for crunch, or use creamy feta for a milder flavor.
Conclusion
This Creamy Goat Cheese & Roasted Red Pepper Risoni is proof that comfort food doesn’t have to be complicated. In less than half an hour, you’ll have a creamy, tangy, and deeply flavorful pasta that feels indulgent yet wholesome.
If you make this recipe, please leave a comment and a star rating — it really helps others find it!
And don’t forget to share your creations on Pinterest or Facebook — we’d love to see how yours turned out!
👉 What’s your favorite way to use goat cheese in pasta? Let us know below!
Frequently Asked Questions (FAQ)
Can I use regular pasta instead of orzo?
Yes! Small pasta shapes like ditalini, mini shells, or even couscous work well — just adjust cooking time accordingly.
Can I make this recipe gluten-free?
Absolutely. Swap regular orzo for a gluten-free version made from rice or corn flour. Cook it just to al dente to avoid mushiness.
Why did my sauce separate?
If the goat cheese was added while the sauce was boiling, it may curdle. To prevent this, lower the heat before stirring in the cheese and combine gently.
Can I use jarred roasted peppers?
Yes — that’s exactly what’s recommended here! Choose fire-roasted or chargrilled peppers for the best smoky flavor.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, but you can refrigerate leftovers for up to 3 days. The creamy texture doesn’t hold up well after freezing.