Creamy Roasted Red Pepper Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

14oz / 400g Long-Cut Pasta (here I use Linguine)

16oz / 450g jar of Roasted Red Peppers (see notes)

1 tbsp Butter

1 medium White Onion, (diced)

2 small cloves of Garlic, (finely diced)

1 cup / 240ml cup Heavy/Double Cream, (at room temp)

1/2 cup / 40g Parmesan, (finely grated (plus extra for serving)

1 tbsp finely diced Fresh Parsley, (plus extra to serve)

1/2 tsp Smoked Paprika

pinch of Chilli Flakes, (to preference)

Salt & Black Pepper, (to taste)

Directions

Pop the pasta in salted boiling water and cook until al dente.

Squeeze the brine out of the roasted red peppers and discard (don't rinse them).

Melt the butter in a large deep pan over medium heat and fry the onion until soft and golden. Add the garlic and fry for a minute or so longer, then scrape it all into a blender with the roasted red peppers. Blend to a smooth consistency.

Pour back into the pan and keep on a low simmer. Add in the cream and stir until completely blended, then stir in parmesan, parsley, smoked paprika and seasoning to taste.

Use tongs to add the pasta straight from the pot and toss through the sauce until completely coated. The sauce should thicken around and cling to the pasta. If it dries out at all just toss in a splash of the leftover pasta water.

Serve with extra parmesan and parsley and enjoy!

Nutrition

• Calories: 318 kcal
• Total Fat: 18.22 g
• Saturated Fat: 10.421 g
• Unsaturated Fat: 6.318 g
• Trans Fat: 0.11 g
• Cholesterol: 90 mg
• Sodium: 499 mg
• Total Carbohydrate: 30.34 g
• Dietary Fiber: 3.4 g
• Total Sugars: 5.27 g
• Protein: 9.91 g