Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

Recipe by JadeCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

318

kcal

Ingredients

  • 16oz / 460g Jar of Roasted Red Peppers (See Note A)

  • 12oz / 350g Long Cut Pasta (here I use Linguine)

  • 1 cup / 250ml cup Heavy/Double Cream

  • 1 tbsp Butter

  • 1 medium-large White Onion, diced

  • 2 small cloves of Garlic, minced

  • 1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)

  • 1 tbsp Fresh Parsley, plus extra to serve

  • 1/2 tsp Smoked Paprika

  • Salt & Black Pepper, to taste

  • Chilli Flakes, to preference (optional)

Directions

  • Pop your pasta in salted boiling water and cook until al dente.
  • Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
  • Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
  • Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
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