spiralizing recipes - Pasta Roasted Red Pepper Walnut Goat Cheese

pasta with roasted red peppers, walnuts & goat cheese

This blend of flavors is Mediterranean to the max and a satisfying mixture of creamy and crunchy textures.



2-4 servings

Prep time

15 minutes




199 mg

Dietary fiber

4.2 g

Total Fat

21.2 g

Total carbs

14.1 g


12.0 g


  • 2 large zucchinis

  • 1 large carrot

  • 3 oz. goat cheese, crumbled

  • 2 roasted red peppers, drained and chopped

  • 1/3 cup toasted, chopped walnuts

  • 2 garlic cloves, sliced thinly

  • 2 Tbsp. olive oil

  • 2 Tbsp. tomato paste

  • 1 Tbsp. fresh thyme, chopped

  • ¼ onion (chopped)

  • ½ tsp. red pepper flakes

  • ½-1 cup water as necessary


  • Make “pasta” strands out of the zucchini and carrots with your Veggetti. Heat or cook as you prefer.
  • Heat the olive oil in a large skillet. Sauté the onion and garlic until they are soft.
  • Stir in the chopped red peppers and tomato paste. Cook for 2-4 minutes until the sauce has thickened.
  • Pour the cooked mixture into a food processor or blender and process until smooth.
  • Return the liquid to the skillet and add the thyme and red pepper flakes.
  • Cook over medium heat for about a minute to blend flavors.
  • Add the “pasta” to the liquid and stir until the sauce coats the pasta. If it’s too thick, add water, a little at a time, until the sauce is the consistency you want.
  • Stir in the goat cheese and walnuts.
  • Serve hot.

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