This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Blue cheese is a gluten-free food.
"The poets have been mysteriously silent on the subject of cheese."
- G. K. Chesterton, Poet
The blue cheese and red peppers go together so well. Adding the walnuts rounds out the recipe and toasting them really brings out their nutty flavor.
Notice that there is no added salt in this recipe. The amount of sodium in the cheese is enough to bring out the flavor in the dish including enhancing the flavors of the peppers and garlic.
These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This sauce for this recipe can be made ahead and refrigerated.
|3||red bell peppers|
|1 medium||shallot (minced)|
|1 Tbsp||olive oil|
|fresh ground black pepper (to taste)|
|1/8 tsp||red pepper flakes|
|1 ounce||walnut pieces|
|1 ounce||semi-soft goat cheese|
|4 ounces||whole wheat or gluten-free penne|
|2 ounces||blue cheese (crumbled)|
|8||leaves basil (chiffonade)|
Preheat the oven to 325°F. Place a sheet of aluminum foil on a rack in the oven and put the the red peppers and garlic on the foil. Roast for 30 minutes. Turn occasionally.
Remove from the oven and place the garlic and pepper in a paper bag. Let cool about 10 minutes.
Peel and seed the peppers. Peel the garlic.
Place the roasted garlic in a blender with the olive oil, peppers, shallots and red pepper flakes. Puree until smooth.
Place a small sauce pan over medium high heat. Add the walnuts and toast. Toss frequently and adjust the heat so that the walnuts don’t burn but are lightly toasted.
Add the red pepper sauce to the pan and reduce the heat to low. Add the goat cheese and stir occasionally so that the goat cheese melts into the sauce.
Place the water in a large stock pot over high heat. When boiling add the penne.
Cook until the penne is tender (about 12 – 15 minutes).
Drain and serve the pasta topped with the red pepper sauce, crumbled blue cheese and basil.
Serving size = 4 ounces pasta with sauce
Servings = 2
Amount Per Serving
|Calories 614||Calories from Fat 271|
|% Daily Value|
|Total Fat 30g||49%|
|Saturated Fat 10g||41%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 69g||23%|
|Dietary Fiber 11g||38%|
|Vitamin A 171%||Vitamin C 540%|
|Calcium 29%||Iron 26%|
|Vitamin K 58 mcg||Potassium 935 mg|
|Magnesium 157 mg|