Looking for a vibrant, easy pasta dish that screams summer flavor? If you’re searching for a way to elevate your weeknight dinner with minimal effort and maximum taste, this Linguine à la Crème de Poivrons Grillés & Chèvre Frais is your answer. This recipe expertly balances the smoky sweetness of grilled red peppers with the delightful tang of fresh goat cheese, creating a sauce that’s both comforting and surprisingly light.

This dish is a celebration of simple, high-quality ingredients transformed into something truly special. The grilled peppers offer a depth of flavor that tinned or roasted peppers can’t quite replicate, lending a beautiful color and a rich, sweet undertone to the sauce. The creamy goat cheese melts into the sauce, providing a luscious texture and a zesty counterpoint to the pepper’s sweetness. It’s a fantastic option for pasta lovers seeking unique, memorable meals that don’t require hours in the kitchen. Whether you’re a seasoned cook or just starting, this recipe is designed for success, delivering a restaurant-quality experience at home. Get ready to impress yourself and your loved ones with this incredibly delicious and fulfilling pasta.

Gather these vibrant ingredients to create your masterpiece:

This recipe is considerably quicker than the average pasta dish, making it ideal for busy weeknights or when you’re craving something delicious without a long commitment. While some recipes can take over an hour, this one delivers exceptional flavor in under 45 minutes.

First, let’s get those peppers beautifully charred. You have a few options here. You can grill them directly over a gas flame (medium-high heat), under the broiler in your oven, or even on an outdoor grill. Place the whole red bell peppers directly on the heat source, turning them frequently with tongs until the skin is blackened and blistered all over. This usually takes about 10-15 minutes. Once charred, immediately place the hot peppers into a bowl and cover tightly with plastic wrap or a lid. Let them steam for about 15 minutes – this makes peeling much easier.

While the peppers are steaming, bring a large pot of generously salted water to a rolling boil. Add your linguine and cook according to package directions until al dente. Before draining, carefully reserve about 1/2 cup of the starchy pasta water. Drain the linguine and set aside. Don’t rinse the pasta! The starch will help the sauce cling beautifully.

Once the peppers are cool enough to handle, peel off the blackened skin (it should slip off easily). Remove the stems, seeds, and membranes. Roughly chop the roasted pepper flesh. In a blender or food processor, combine the chopped roasted peppers, minced garlic, 1/4 cup of olive oil, and the fresh goat cheese. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon or two of the reserved pasta water to help achieve a smooth consistency. Season with salt and freshly ground black pepper to taste. If you like a little heat, stir in a pinch of red pepper flakes now.

In the same pot you used for the pasta (or a large skillet), gently heat the creamy pepper sauce over low heat. Add the drained linguine to the pot with the sauce. Toss everything together until the pasta is evenly coated. If the sauce seems a little too thick, add a splash more of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed. Serve immediately, garnished generously with fresh basil leaves and an extra drizzle of olive oil.

Please note that nutritional information is an estimate and can vary based on exact ingredients and portion sizes. This is a general guide per serving (assuming 4 servings):

To make this dish even lighter and healthier without sacrificing flavor:

This linguine is hearty enough to stand on its own as a main course. For a more complete meal, consider serving it with:

Avoid these pitfalls to ensure your pasta is perfect every time:

This dish is best enjoyed fresh. However, if you have leftovers:

Linguine à la Crème de Poivrons Grillés & Chèvre Frais is more than just a pasta dish; it’s an experience! It’s elegant enough for guests yet simple enough for a weeknight treat. The vibrant flavors of grilled peppers and tangy goat cheese create a harmonious symphony on your palate. We hope you adore this recipe as much as we do.