Creamy Roasted Red Pepper Pasta

4.94 from 16 votes

This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious! The perfect meal to add to your family rotation dinners!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

12" Skillet
Large Pot (to boil pasta)
Food Processor or Blender
Tongs
Wooden Spoon
Colander
Sharp Knife & Chopping Board
Fine Cheese Grater

Ingredients

14oz / 400g Pasta (here I use Linguine)
16oz / 450g jar of Roasted Red Peppers (see notes)
1 cup / 250ml cup Heavy/Double Cream, at room temp
1/2 cup / 40g Parmesan, finely grated (plus extra for serving)
1 tbsp Butter
1 medium White Onion, diced
2 small cloves of Garlic, finely diced
1 tbsp Fresh Parsley, plus extra to serve
1/2 tsp Smoked Paprika
pinch of Chilli Flakes, to preference
Salt & Black Pepper, to taste

Instructions

Pop the pasta in salted boiling water and cook until al dente.
Squeeze the brine off of the roasted red peppers and discard. Don't rinse the peppers.
Meanwhile, melt butter in a pan over medium heat and fry the onion until it softens. Add garlic and fry for a minute or so longer, then place in a blender with the roasted red peppers. Blend to a smooth consistency.
Pour back into the pan and keep on a simmer. Add in cream and stir until completely blended, then stir in parmesan, parsley, smoked paprika and seasoning to taste.
Add the pasta straight from the pot and toss through the sauce until completely coated. Serve with extra parmesan and parsley!

Video

Notes

a) Roasted Red Peppers - Jarred roasted red peppers usually come in a vinegary brine. Although you should drain them, don't wash them. The tiny amount of brine left on the peppers will add a touch of acidity which will help balance out the richness of the dish. Just squeeze as much out with your hands as you can.

b) Homemade Roasted Red Peppers - I use jarred roasted red peppers for this recipe to keep it a speedy 15min meal. However if you only have fresh simply broil (grill) skin side up until black on the outside, turning throughout to keep an even char. Place in a bowl with cling film over it and allow to cool. After peel off the skin, deseeded and slice. For reference, the drained weight of the roasted red peppers is 12oz/350g.

c) Parmesan - Make sure it's freshly grated, or at least pre grated. Stay away from the powdered stuff, it'll make your sauce go grainy.

d) Liquid - Try and scrape as much of the melted butter into the blender after you've fried your onions & garlic. This will help to blend into a smooth consistency. If for whatever reason your blender is struggling to blend, consider adding a small amount of chicken stock or water to get things going.

e) Calories - Based on sharing between 4 with no extra parmesan and no sides.

Nutrition