Be sure to try my Pasta Primavera recipe next!
Roasted Red Pepper Pasta
This recipe sounds gourmet and looks gourmet, but it’s actually a 30 minute meal. Does it get any better than that?! It starts off by blending roasted red peppers and chicken broth for a smooth consistency. The sauce is further enhanced by adding heavy cream, a touch of hot sauce (which doesn’t make it spicy), and a perfect blend of seasonings. From there we reduce a little bit of white wine which acts as a flavor enhancer. A roux is then prepared and the roasted red pepper mixture is added to it along with a 2-cheese blend of Parmesan and Asiago. Stir in some linguine and you are ready to eat!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine the roasted red peppers and chicken broth using a regular blender or immersion blender. Stir in the heavy cream and seasonings. Set aside. Add white wine to a skillet over medium heat and reduce for 2 minutes. Add the garlic and cook for 1 minute. Melt in the butter and stir in the tomato paste, then the flour.
Add the roasted red pepper mixture in small splashes, stirring continuously. Add the chicken bouillon cube. Bring to a gentle boil, then reduce heat to low and let the base cool. Stir in the Parmesan and Asiago cheese.
Add cooked linguine and use kitchen tongs to stir to combine. Serve with Garlic Bread with Cheese.
Storage
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.
What to Serve It With
Garlic Bread with Cheese Baked Meatballs, Slow Cooker Meatballs, Turkey Meatballs Tuscan Chicken Roasted Vegetables
Try These Next
Immersion Blender or Regular Blender. Box Cheese Grater– Always shred from a block, especially for cheese sauces. Pinch Bowls– For measuring out the seasonings ahead of time. Pasta Strainer– This is the one I have and love.
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
