Roasted Red Pepper Pasta
User Reviews
5.0
36 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
505 kcal
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Course
Main Course
Roasted Red Pepper Pasta
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This Roasted Red Pepper Pasta is an easy 30-minute meal with a gourmet flair! The sauce is so flavorful and creamy with the best blend of Italian seasonings, your family will want this recipe on repeat.
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Ingredients
- 3/4 cup heavy cream
- 16 oz. roasted red peppers drained well
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- 1 lb. linguine
- ¼ cup dry white wine see notes
- 3 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 chicken bouillon cube
- ½ cup Parmesan Cheese freshly grated
- ¼ cup Asiago cheese freshly grated
Seasonings
- 1 teaspoon EACH: mustard powder, onion powder, dried oregano, dried basil
- ¼ teaspoon salt
- 1 pinch red pepper flakes
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Instructions
Prep Work
- Use an immersion blender or regular blender to blend the chicken broth and roasted red peppers.
- Stir in the heavy cream, hot sauce, and seasonings (mustard powder, onion powder, oregano, basil, salt, red pepper flakes). Transfer to a small pitcher or pourable container and set aside.
Prepare the Pasta
- Begin boiling pasta water. Once a boil is reached, generously salt the water and cook the pasta until al dente according to package instructions, set a timer to avoid overcooking. Drain well once cooked. Meanwhile, prepare the sauce.
Make the Sauce
- Add the wine to a large, deep skillet. Set the heat to medium and let the wine reduce by almost half, about 2 minutes. Add the garlic and cook for 1 more minute.
- Add the butter and tomato paste. Stir continuously for 1 minute. Add the flour and stir to combine for 1-2 more minutes.
- Add the roasted red pepper mixture (from "prep work") in small splashes, stirring continuously. Add the chicken bouillon cube. Bring to a gentle boil, then reduce heat to low.
- Let the base cool slightly, then gradually add the cheese, stirring continuously.
- Add the drained pasta and use kitchen tongs to combine it into the sauce. Serve!
Notes
- Pro Tips:
- Storage:
- Wine: Pinot Grigio and Chardonnay are my preferred wines for this recipe. The wine can also be skipped if needed. Just melt the butter, add the garlic, cook for 1 minute, then add tomato paste and proceed.
- Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I used BelGioioso Parmesan and Asiago cheese in this recipe.
- Other brands used in this recipe: Mezzetta Roasted Red Bell Peppers, Better Than Bouillon, Barilla Linguine.
- To make this vegetarian, you can use vegetable broth instead of chicken broth.
- 📘 Find this recipe on page 206 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat well.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
65g
(22%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
55mg
(18%)
Sodium
1768mg
(74%)
Potassium
392mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1107IU
(22%)
Vitamin C
37mg
(41%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1768mg | 74% |
| Potassium | 392mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1107IU | 22% |
| Vitamin C | 37mg | 41% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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