Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners!
Cost: £2 / $2.50
Large Pot (to boil pasta)
Food Processor or Blender
Sharp Knife & Chopping Board
Fine Cheese Grater
- 16oz / 460g jar of Roasted Red Peppers (see notes)
- 12oz / 350g Pasta (here I use Linguine)
- 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, minced
- 1 tbsp Fresh Parsley, plus extra to serve
- 1/2 tsp Smoked Paprika
- Salt & Black Pepper, to taste
- Chilli Flakes, to preference (optional)
- Olive Oil, as needed
Pop your pasta in salted boiling water and cook until al dente.
Meanwhile, melt butter in a pan over medium heat and fry your onions until they soften. Add 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 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!
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.
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.
Calories: 318kcal | Carbohydrates: 30.34g | Protein: 9.91g | Fat: 18.22g | Saturated Fat: 10.421g | Polyunsaturated Fat: 1.21g | Monounsaturated Fat: 5.108g | Trans Fat: 0.11g | Cholesterol: 90mg | Sodium: 499mg | Potassium: 245mg | Fiber: 3.4g | Sugar: 5.27g | Vitamin A: 6550IU | Vitamin C: 141.9mg | Calcium: 150mg