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!
Servings: 4
Cost: £2 / $2.50
Equipment
- Sharp Knife & Chopping Board
- Large Deep Frying Pan & Wooden Spoon
- Large Pot & Tongs (to boil pasta)
- Food Processor or Blender (to blend peppers)
- Fine Cheese Grater
Ingredients
- 14oz / 400g Long-Cut Pasta (here I use Linguine)
- 16oz / 450g jar of Roasted Red Peppers (see notes)
- 1 tbsp Butter
- 1 medium White Onion, diced
- 2 small cloves of Garlic, finely diced
- 1 cup / 240ml cup Heavy/Double Cream, at room temp
- 1/2 cup / 40g Parmesan, finely grated (plus extra for serving)
- 1 tbsp finely diced 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 out of the roasted red peppers and discard (don't rinse them).
- Melt the butter in a large deep pan over medium heat and fry the onion until soft and golden. Add the garlic and fry for a minute or so longer, then scrape it all into a blender with the roasted red peppers. Blend to a smooth consistency.
- Pour back into the pan and keep on a low simmer. Add in the cream and stir until completely blended, then stir in parmesan, parsley, smoked paprika and seasoning to taste.
- Use tongs to add the pasta straight from the pot and toss through the sauce until completely coated. The sauce should thicken around and cling to the pasta. If it dries out at all just toss in a splash of the leftover pasta water.
- Serve with extra parmesan and parsley and enjoy!
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
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