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Linguine à la Crème de Poivrons Grillés Recipe


  • Author: Sarah
  • 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

Scale
  • 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