This Creamy Roasted Red Pepper Pasta is too snappy and truly delectable. The ideal supper to add to your family turn meals!
I'm about a snappy and simple supper nowadays. Try not to misunderstand me, in some cases I'm up for a kitchen long distance race to make an extravagant supper, yet for the most part I'm more up for a 15min or less kinda bargain. Smooth broiled red pepper pasta encapsulates everything a speedy family supper ought to be. Easy to make and stuffed with season. How about we go!
Cream and garlic is as of now a match made in paradise, however when joined with parsley, parmesan and margarine it just bodes well. Of course, 5-fixing pasta has to a greater degree a ring to it, yet every fixing in this formula is adding something uncommon to the dish which brings about something genuinely very unique.
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Ingredients
- 16oz / 460g Jar of Roasted Red Peppers (See Note A)
- 12oz / 350g Long Cut Pasta (here I use Linguine)
- 1 cup / 250ml cup Heavy/Double Cream
- 1 tbsp Butter
- 1 medium-large White Onion, diced
- 2 small cloves of Garlic, minced
- 1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
- 1 tbsp Fresh Parsley, plus extra to serve
- 1/2 tsp Smoked Paprika
- Salt & Black Pepper, to taste
- Chilli Flakes, to preference (optional)
Instructions
- Pop your pasta in salted boiling water and cook until al dente.
- Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
- Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
- Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
For more detail : bit.ly/2Db19i7
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