#12 – Roasted Red Pepper Linguine

So I’ll be honest about this recipe. I received mixed reactions on my Roasted Red Pepper Linguine. If you like roasted red peppers you’ll probably love this recipe. Not everyone likes them. I had my husband in mind when I first saw the recipe and set out on a mission to make it.  He was one of the lovers. The teenage son, not so much a lover.

I used a jar of roasted red peppers and it cut my prep time in half. But if you have the time to make fresh roasted peppers, I highly recommend it. Making your own roasted peppers is as simple as heating your oven to 425 degrees F, place peppers on cookie sheet and cooking for about 30 minutes until skins are charred. Pull peppers from the oven and allow to cool until you’re able to handle them.  Remove the stems, seeds, skins and cut into quarters. Place peppers in a bowl (with plastic wrap) or mason jar and drizzle with olive oil if you plan on keeping them. Peppers can be stored for up to 2 weeks in the fridge.

The sauce was quite easy to prepare, maybe not as easy as opening a jar and dumping it into a sauce pan, but I can honestly see making a few batches of this sauce for Roasted Red Pepper Linguine and freezing it into serving sizes then all you need to do is defrost, heat and cook up some pasta for a fast and easy dinner.

Roasted Red Pepper Linguine | 365 Days of Easy Recipes

roasted red pepper linguine - http://365daysofeasyrecipes.com

Roasted Red Pepper Linguine


  • 450 g linguine
  • 2 tbsp olive oil
  • 2 tsp minced garlic
  • 1 onion , diced
  • 1 cup heave cream
  • 4 oz goat cheese
  • 1/2 cup grated Parmesan cheese
  • 1 jar roasted red peppers , drained and diced


  1. Bring a large pot of water to a boil and cook your linguine as per the directions on the package.
  2. Add olive oil to a sauce pan over medium heat and cook onions until translucent. Add garlic, cooking additional minute. Add in cream, goat cheese and parmesan cheese and stir until all the cheeses have melted.
  3. Carefully pour cheese mixture into a blender. Add the diced roasted red peppers. Close lid but remove centre cap so the pressure is released. Holding a tea towel over the hole, turn the blender on and puree until there are no longer any chunks of red peppers. Sauce can be reheated if the pasta is not quite ready.
  4. Add sauce to drained pasta and stir to combine. Add salt and pepper to taste. Serve immediately. Top with additional parmesan cheese if you wish.

Diana L.