Recipe: Creamy Roasted Red Pepper and Spinach Linguine

I was completely wow’d by this recipe. Do not skip roasting the peppers as they get the most wonderful flavor in them. I roasted an onion as well but you could easily roast in some asparagus or zucchini in this too. It’s creamy and thick and one of those soul satisfying foods that keeps you warm at night. A new staple in our house.

Creamy Roasted Red Pepper and Spinach Linguine
Serves 4
  1. 2 red peppers chopped
  2. 1 onion, chopped
  3. 1 tablespoon olive oil
  4. salt, pepper
  5. 1 pound linguine
  6. 3 tablespoons butter
  7. 2 cloves garlic, minced
  8. 1 tablespoon flour
  9. 1/2 cup cream cheese
  10. 1 c milk
  11. 1/2 cup parmesan cheese, grated
  12. 1 cup spinach, chopped
  13. salt and pepper to taste
  1. Preheat oven to 450 degrees. Arrange chopped red peppers in a single layer on a baking sheet, and toss with olive oil, salt and pepper.
  2. Roast red peppers for about 15-20 minutes. You should start to see some blackening on the edges.
  3. In the meantime, use a medium saucepan to melt butter over medium heat. Stir in garlic and cook for 1 minute. Sprinkle flour over the garlic and whisk for one minute.
  4. Whisk in cream cheese and milk, and allow to come to a slow boil, simmering for about 5 minutes until slightly thickened then stir in parmesan cheese. Add the spinach and roasted peppers to the pot, let the cheese melt then turn off heat and set aside sauce until pasta is done.
  5. In a large pot, bring well salted water to a boil for the pasta. Cook according to directions on the box. Drain and then add creamy roasted red pepper sauce to the pasta and stir to coat. Add salt and pepper to taste.
Adapted from Lovely Little Kitchen
Mab Made Food

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