Linguine à la crème de poivrons grillés is a deliciously indulgent pasta dish that features a rich, smoky roasted red pepper sauce combined with perfectly cooked linguine. The creamy sauce, made from roasted peppers, garlic, and a touch of cream, creates a velvety coating for the pasta, giving each bite an irresistible depth of flavor. This dish is an excellent choice for a cozy weeknight dinner or a special meal when you’re craving something both comforting and elegant.
The sweetness of the roasted peppers balances beautifully with the smoky undertones, while the creaminess of the sauce adds richness without being too heavy. With a few simple ingredients, this dish comes together quickly, allowing you to enjoy a restaurant-quality meal right at home. Whether you’re hosting a dinner party or simply treating yourself to a luxurious meal, Linguine à la crème de poivrons grillés is sure to impress.
Why You’ll Love This Recipe
1. Rich, Smoky Flavor
The roasted red peppers provide a deep, smoky flavor that infuses the sauce, adding a unique twist to your usual pasta dishes.
2. Creamy, Velvety Sauce
The creamy sauce made with roasted peppers and heavy cream creates a luscious texture that coats the pasta beautifully, making every bite deliciously satisfying.
3. Quick and Easy
This recipe is surprisingly easy to make and comes together in under 30 minutes, making it perfect for a weeknight dinner or a quick yet impressive meal for guests.
4. Customizable
Feel free to add your own twist by incorporating vegetables, protein, or herbs. Grilled chicken, shrimp, or even mushrooms would complement this dish wonderfully.
5. Vegetarian Delight
This dish is perfect for vegetarians and can be made vegan by substituting the cream with a plant-based alternative and omitting cheese.
Ingredients
For the Pasta:
- Linguine (or any pasta of your choice)
- Olive oil
- Salt (for boiling the pasta water)
For the Creamy Roasted Red Pepper Sauce:
- Red bell peppers (about 2 large)
- Olive oil
- Garlic cloves (minced)
- Heavy cream (or a plant-based alternative)
- Parmesan cheese (optional, for garnish)
- Salt and pepper (to taste)
- Fresh basil or parsley (for garnish)
Variations
- Vegan Version: Replace the heavy cream with coconut cream or a non-dairy alternative like cashew cream, and skip the Parmesan cheese.
- Add Protein: Grilled chicken, shrimp, or even crispy bacon would pair wonderfully with this creamy sauce.
- Add Vegetables: You can incorporate roasted zucchini, mushrooms, or spinach into the dish for added texture and flavor.
- Spicy Kick: For a little heat, add a pinch of red pepper flakes to the sauce.
How to Make the Recipe
Step 1: Roast the Peppers
Preheat your oven’s broiler. Place the red bell peppers on a baking sheet and drizzle them with olive oil. Roast them under the broiler for 15-20 minutes, turning occasionally, until the skin is blackened and charred on all sides. Once roasted, remove them from the oven, cover them with a kitchen towel or place them in a bowl covered with plastic wrap, and let them steam for about 10 minutes. This makes peeling them easier.
Step 2: Peel and Prep the Peppers
After the peppers have cooled slightly, peel off the skin, remove the stems and seeds, and chop the roasted peppers into chunks. Set aside.
Step 3: Cook the Pasta
While the peppers are roasting, bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water for later.
Step 4: Make the Roasted Red Pepper Sauce
In a large skillet, heat some olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the roasted red peppers and cook for another 2-3 minutes, stirring occasionally. Then, add the heavy cream and bring the sauce to a gentle simmer. Use an immersion blender or transfer the mixture to a blender to puree the sauce until smooth. Season with salt and pepper to taste.
Step 5: Combine the Pasta and Sauce
Add the cooked linguine to the skillet with the creamy red pepper sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.
Step 6: Garnish and Serve
Serve the linguine in bowls, garnished with freshly chopped basil or parsley, and a sprinkle of Parmesan cheese (if using). Enjoy!
Tips for Making the Recipe
- Roasting the Peppers: Make sure to char the peppers well so that their smoky flavor is fully developed. If you don’t have a broiler, you can also roast the peppers on an outdoor grill or in a grill pan.
- Creamy Sauce Consistency: If the sauce becomes too thick after blending, you can thin it out with a splash of pasta water or vegetable broth to maintain a silky texture.
- Save Some Pasta Water: The reserved pasta water is full of starch and will help the sauce adhere to the pasta, making it even creamier.
- Extra Flavor: For an extra layer of flavor, try adding a teaspoon of smoked paprika or a splash of white wine to the sauce.
How to Serve
Linguine à la crème de poivrons grillés is perfect on its own, but you can pair it with a simple green salad and crusty bread for a complete meal. If you’re looking to add protein, grilled chicken, shrimp, or even a poached egg would make great additions.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 2-3 days. The creamy sauce will thicken upon sitting, so you may need to add a little more cream or pasta water when reheating.
Freezing
This dish can be frozen, but the texture of the cream sauce might change slightly upon thawing. To freeze, place the pasta in an airtight container and store it in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding a little liquid to restore the sauce’s creaminess.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of cream or pasta water to bring the sauce back to a creamy consistency.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer. Penne, spaghetti, or fettuccine would all work wonderfully with this sauce.
2. Can I use jarred roasted red peppers instead of roasting them myself?
Yes, jarred roasted red peppers are a convenient option and will still work well in this recipe. Just make sure to drain and rinse them before using.
3. Can I make this dish vegan?
Yes! Use a non-dairy cream (such as coconut cream or cashew cream) and omit the Parmesan cheese to make this recipe vegan-friendly.
4. How can I add protein to this dish?
Grilled chicken, shrimp, or even crispy bacon would pair nicely with this creamy pasta. You can also add chickpeas or tofu for a vegetarian protein option.
5. Can I make the sauce in advance?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply reheat the sauce and toss with freshly cooked pasta.
6. How do I make the sauce spicier?
To add some heat, you can incorporate a pinch of red pepper flakes, cayenne pepper, or even a chopped fresh chili into the sauce.
7. Can I add vegetables to the pasta?
Absolutely! You can add sautéed mushrooms, spinach, or zucchini to the pasta for extra flavor and texture.
8. Can I use a blender for the sauce?
Yes, a blender works perfectly to smooth out the sauce if you don’t have an immersion blender. Just make sure to let the sauce cool slightly before blending.
9. What can I serve this dish with?
This dish pairs wonderfully with a simple green salad, roasted vegetables, or some crusty garlic bread.
10. Can I freeze leftovers?
Yes, you can freeze the pasta, but the sauce may change in texture upon reheating. It’s best to add a little cream or water when reheating to bring the sauce back to its original consistency.
Conclusion
Linguine à la crème de poivrons grillés is a rich and flavorful pasta dish that combines the smoky sweetness of roasted red peppers with a creamy, velvety sauce. It’s quick to prepare, versatile, and perfect for both weeknight dinners and special occasions. With its indulgent sauce and satisfying flavors, this dish is sure to become a favorite in your recipe collection.
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Linguine à la Crème de Poivrons Grillés Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Linguine à la Crème de Poivrons Grillés is a rich and velvety pasta dish made with a roasted red pepper cream sauce that’s both flavorful and satisfying. The smoky sweetness of the grilled peppers complements the creaminess of the sauce, making this pasta a perfect choice for a weeknight dinner or a special occasion.
Ingredients
- 12 oz linguine (or your preferred pasta)
- 3 large red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup heavy cream
- 1/4 cup vegetable or chicken broth
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Roast the Peppers:
- Preheat your oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast the peppers for about 25-30 minutes, or until the skins are blackened and blistered. You can also do this on a grill.
- Once roasted, remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. This will make peeling them easier.
- Peel the skins off the peppers, remove the seeds, and chop them into small pieces. Set aside.
- Cook the Linguine:
- While the peppers are roasting, cook the linguine according to the package instructions in a large pot of salted water. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
- Make the Roasted Red Pepper Cream Sauce:
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes, until softened and fragrant.
- Add the roasted red peppers to the skillet and cook for 2 minutes.
- Transfer the mixture to a blender or use an immersion blender to puree until smooth. If using a blender, be cautious as the mixture may be hot.
- Return the blended sauce to the skillet. Stir in the heavy cream, vegetable broth, smoked paprika, salt, and pepper. Simmer for 5-7 minutes, until the sauce is thickened.
- Toss the Pasta:
- Add the cooked linguine to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Adjust seasoning with more salt and pepper if necessary.
- Serve:
- Divide the pasta into serving bowls. Garnish with freshly grated Parmesan cheese and chopped basil or parsley.
- Serve immediately and enjoy this creamy, smoky pasta!
Notes
- Roasted peppers: If you’re short on time, you can use jarred roasted red peppers instead of roasting them yourself.
- Make it spicier: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce.
- Vegan option: To make this recipe vegan, substitute the heavy cream with coconut cream or another dairy-free alternative, and omit the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta, Dinner
- Method: Roasting, Sautéing, Blending
- Cuisine: Mediterranean, Italian
Keywords: linguine with roasted red peppers, creamy pasta sauce, roasted pepper pasta, linguine crème de poivrons, smoky pasta recipe