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Creamy Roasted Red Pepper Pasta Recipe

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4 from 48 reviews

This Creamy Roasted Red Pepper Pasta is a delicious and comforting dish featuring linguine tossed in a rich, smooth sauce made from blended roasted red peppers, cream, and parmesan. Enhanced with sautéed onions, garlic, smoked paprika, and fresh parsley, it offers a perfect balance of smoky, creamy, and slightly spicy flavors. Ready in just 25 minutes, it's an ideal weeknight meal that’s both easy and impressive.

Ingredients

Pasta

  • 14oz / 400g Long-Cut Pasta (Linguine)

Sauce

  • 16oz / 450g jar of Roasted Red Peppers (drained and squeezed of brine)
  • 1 tbsp Butter
  • 1 medium White Onion, diced
  • 2 small cloves Garlic, finely diced
  • 1 cup / 240ml Heavy/Double Cream (at room temperature)
  • 1/2 cup / 40g Parmesan, finely grated (plus extra for serving)
  • 1 tbsp Fresh Parsley, finely diced (plus extra to serve)
  • 1/2 tsp Smoked Paprika
  • Pinch of Chilli Flakes (to preference)
  • Salt & Black Pepper (to taste)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving some pasta water for later use.
  2. Prepare the Peppers: Carefully squeeze the brine out of the jarred roasted red peppers and discard the liquid, making sure not to rinse the peppers to preserve their flavor.
  3. Sauté Aromatics and Blend: In a large deep pan, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and golden, about 5-7 minutes. Add the garlic and sauté for an additional minute until fragrant. Transfer the cooked onion, garlic, and roasted red peppers into a blender and blend until smooth.
  4. Simmer the Sauce: Pour the blended mixture back into the pan and keep it on a low simmer. Stir in the heavy cream until fully combined. Then add the finely grated parmesan, fresh parsley, smoked paprika, chilli flakes, salt, and black pepper. Stir thoroughly to form a creamy, flavorful sauce.
  5. Toss Pasta and Sauce: Using tongs, transfer the cooked pasta directly from the pot into the sauce in the pan. Toss well until the pasta is completely coated with the sauce. If the sauce becomes too thick or starts to dry out, add a splash of the reserved pasta water to loosen and bind the sauce to the pasta.
  6. Serve: Plate the pasta and garnish with extra parmesan and fresh parsley. Serve immediately and enjoy this creamy, smoky pasta dish.

Notes

  • Use jarred roasted red peppers for convenience but ensure to drain and squeeze out excess brine for the best flavor.
  • You can substitute linguine with other long-cut pasta such as fettuccine or spaghetti.
  • To make it lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
  • Adjust chili flakes according to your spice preference.
  • Reserve some pasta water to adjust sauce consistency if needed.

Find it online: https://recipethrive.com/creamy-roasted-red-pepper-pasta-recipe/