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Roasted Red Pepper Risoni

Creamy Goat Cheese & Roasted Red Pepper Risoni (Orzo)

This Creamy Goat Cheese & Roasted Red Pepper Risoni is a quick, comforting Mediterranean-inspired pasta bursting with flavor. Tender orzo is coated in a luscious roasted red pepper and tomato sauce, finished with tangy goat cheese for a creamy, velvety texture. Ready in under 30 minutes, it’s perfect for busy weeknights or cozy dinners alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Base
  • 250 g risoni (orzo) or tiny pasta such as ditalini or small shells
  • 2 tsp cooking salt for boiling pasta
  • 2 tbsp extra virgin olive oil
For the Sauce
  • 1 medium red onion halved and thinly sliced (about 5mm / 0.2”)
  • 2 cloves garlic finely minced
  • 310 g fire-roasted or chargrilled red peppers drained and chopped into 2.5cm pieces
  • 2 cups tomato passata or tomato purée
  • 0.5 cup sliced Kalamata olives or substitute capers or pickles
  • 0.25 tsp salt
  • 0.25 tsp black pepper
To Finish
  • 120 g creamy goat cheese soft, spreadable type
  • 1 cup fresh basil leaves or 1 tbsp chopped parsley, plus extra for garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

💡 Tips: For a vegan version, use plant-based cheese and skip basil if preferred.
✅ 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.