Roasted Red Pepper Pasta
User Reviews
5
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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
Description
Roasted Red Pepper Pasta features a sauce made from roasted red bell peppers pureed with chicken broth and heavy cream, seasoned with mustard powder, onion powder, oregano, basil, salt, and red pepper flakes. The sauce is enriched by garlic sautéed in butter with tomato paste, then thickened with flour to a smooth consistency. White wine reduction adds depth, while chicken bouillon enhances the savory profile. Parmesan and Asiago cheeses are stirred in for a creamy finish. The sauce coats al dente linguine, turning simple ingredients into a creamy, vibrant dish with a balanced spicy kick.
The pasta serves well as a main course and pairs with green salads or steamed vegetables. The roasted red pepper sauce offers a pleasant creamy texture and moderate heat, with the cheeses providing a nutty tang.
According to notes, dry white wines like Pinot Grigio or Chardonnay are recommended but optional. Grated cheese from blocks yields better flavor and melt quality. This recipe can be made vegetarian by substituting vegetable broth for chicken broth. Stored properly, leftovers keep for up to three days refrigerated and freeze well up to three months.
Ingredients
- 3/4 cup heavy cream
- 16 oz. red bell pepper drained well, roasted
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- 1 lb. linguine
- ¼ cup white wine see notes, dry
- 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 mustard powder oregano and basil dried
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon salt
- 1 pinch red pepper flakes
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
- Use dry white wine such as Pinot Grigio or Chardonnay for the sauce; it can be omitted if preferred.
- Grate Parmesan and Asiago cheeses from blocks for better melting and flavor.
- Vegetarian version is possible by replacing chicken broth with vegetable broth.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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