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