Creamy Roasted Red Pepper Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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

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

1 cup / 250ml cup Heavy/Double Cream, (at room temp)

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

1 tbsp Butter

1 medium White Onion, (diced)

2 small cloves of Garlic, (finely diced)

1 tbsp 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 off of the roasted red peppers and discard. Don't rinse the peppers.

Meanwhile, melt butter in a pan over medium heat and fry the onion until it softens. Add garlic and fry for a minute or so longer, then place in a blender with the roasted red peppers. Blend to a smooth consistency.

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

Add the pasta straight from the pot and toss through the sauce until completely coated. Serve with extra parmesan and parsley!

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