Red Pepper Spinach Linguine {A Meatless Monday Recipe

Red Pepper Spinach Linguine {A Meatless Monday Recipe

My new-found love for red peppers led me to this recipe I adapted Red Pepper Spinach Linguine With Parmesan Cream Sauce for from Lovely Little Kitchen.

Roasted red peppers, become the base of a parmesan cheese cream sauce with linguine and spinach. This pasta dish is creamy and so flavorful you won’t believe it. Here’s how I made Red Pepper Spinach Linguine With Parmesan Cream Sauce:

Red Pepper Spinach Linguine With Parmesan Cream Sauce

How To Make Red Pepper Spinach Linguine With Parmesan Cream Sauce

Preheat the oven to 450 degrees F.

Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions.

Place the chopped red peppers onto a foiled lined baking sheet. Toss with olive oil, salt, and pepper. Arrange the red peppers in a single layer and roast in the preheated oven for 12 to 15 minutes. The peppers should start to come blackened on the edges. Set aside until needed.

Meanwhile, add butter to a medium saucepan and melt over medium-high heat.

Stir in garlic and cook for about 30 seconds. Do not brown! Sprinkle flour over the butter and garlic mixture. Continue to cook, 1 minute, stirring constantly.

Red Pepper Spinach Linguine With Parmesan Cream Sauce

Gradually whisk in milk. Allow the cream mixture to come to a slow boil. Simmer for about 5 minutes until slightly thickened.

Red Pepper Spinach Linguine With Parmesan Cream Sauce

Turn the heat down to low. Stir in parmesan cheese, to combine. Then add in the roasted red peppers to the Parmesan cream sauce.

When pasta is ready, remove from heat. Reserve at least 1 cup of the water. Drain the rest of the water out of the pasta, and return to the pot.

Add the pasta and spinach to the creamy roasted red pepper sauce. Toss with tongs to coat. If the pasta and cream sauce is too tight and sticky, add about ¼ cup of the pasta water to the mixture at a time, continuing to toss. This will help you incorporate the pasta better. You may not need all of the reserved pasta water; discard the leftover water if not needed.

Season with salt and pepper to taste. Serve hot!

Red Pepper Spinach Linguine With Parmesan Cream Sauce

Red Pepper Spinach Linguine With Parmesan Cream Sauce

This roasted red pepper spinach linguine with parmesan cream sauce was “pretty tasty” according to David AND even His Royal Highness liked it.

We hope you will like it too!

Red Pepper Spinach Linguine With Parmesan Cream Sauce with roasted red peppers, as the base of a parmesan cheese cream sauce with linguine and spinach. | TheMountainKitchen.com
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Red Pepper Spinach Linguine With Parmesan Cream Sauce

Red Pepper Spinach Linguine With Parmesan Cream Sauce with roasted red peppers, as the base of a parmesan cheese cream sauce with linguine and spinach.
Course Main Course
Cuisine American
Keyword Cream Sauce, linguine, Parmesan Cheese, Pasta, Red Pepper, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 705kcal
Author Debbie Spivey

Ingredients

  • 1 pound linguine
  • 3 red bell peppers diced
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup parmesan cheese freshly grated
  • 1 cup pasta water reserved before draining pasta
  • 2 cups fresh spinach

Instructions

  • Preheat oven to 450 degrees F.
  • Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions.
  • Place the chopped red peppers onto a foiled lined baking sheet. Toss with olive oil, salt, and pepper. Arrange the red peppers in a single layer and roast in the preheated oven for 12 to 15 minutes. The peppers should start to come blackened on the edges. Set aside until needed.
  • Meanwhile, add butter to a medium saucepan and melt over medium-high heat.
  • Stir in garlic and cook for about 30 seconds. Do not brown! Sprinkle flour over the butter and garlic mixture. Continue to cook, 1 minute, stirring constantly.
  • Gradually whisk in milk. Allow the cream mixture to come to a slow boil. Simmer for about 5 minutes until slightly thickened.
  • Turn the heat down to low. Stir in parmesan cheese, to combine. Then add in the roasted red peppers to the Parmesan cream sauce.
  • When pasta is ready, remove from heat. Reserve at least 1 cup of the water. Drain the rest of the water out of the pasta, and return to the pot.
  • Add the pasta and spinach to the creamy roasted red pepper sauce. Toss with tongs to coat. If the pasta and cream sauce is too tight and sticky, add about ¼ cup of the pasta water to the mixture at a time, continuing to toss. This will help you incorporate the pasta better. You may not need all of the reserved pasta water; discard the leftover water if not needed.
  • Season with salt and pepper to taste. Serve hot!

Notes

Recipe adapted from The Lovely Little Kitchen

Nutrition

Calories: 705kcal | Carbohydrates: 101g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 279mg | Potassium: 706mg | Fiber: 5g | Sugar: 13g | Vitamin A: 95.2% | Vitamin C: 144.1% | Calcium: 33.7% | Iron: 14.6%
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