This Creamy Roasted Red Pepper Pasta is excessively brisk and truly heavenly. The ideal supper to add to your family pivot meals!
I'm about a brisk and simple supper nowadays. Try not to misunderstand me, once in a while I'm up for a kitchen long distance race to make an extravagant supper, yet normally I'm more up for a 15min or less kinda bargain. Rich simmered red pepper pasta typifies everything a speedy family supper ought to be. Easy to make and stuffed with season.
I'm additionally a major aficionado of utilizing garlic in this formula. 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, however every fixing in this formula is adding something unique to the dish which brings about something really very exceptional.
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Equipment:
- 12" Skillet
- Large Pot (to boil pasta)
- Food Processor or Blender
- Tongs
- Wooden Spoon
- Colander
- Sharp Knife & Chopping Board
- Fine Cheese Grater
Ingredients:
- 16oz / 460g jar of Roasted Red Peppers (see notes)
- 12oz / 350g Pasta (here I use Linguine)
- 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, minced
- 1 tbsp Fresh Parsley, plus extra to serve
- 1/2 tsp Smoked Paprika
- Salt & Black Pepper, to taste
- Chilli Flakes, to preference (optional)
- Olive Oil, as needed
Instructions:
- Pop your pasta in salted boiling water and cook until al dente.
- Meanwhile, melt butter in a pan over medium heat and fry your onions until they soften. Add 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 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 Details : bit.ly/2Wo3HEh
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