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.
Kosher salt and freshly cracked black pepperto taste
3tablespoonsunsalted butter
3clovesgarlicminced
3tablespoonsall-purpose flour
2cupswhole milk
½cupparmesan cheesefreshly grated
1cuppasta waterreserved before draining pasta
2cupsfresh 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.
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