Description

Are you looking for a simple yet flavorful dish that captures the essence of summer? Look no further than this Linguine à la crème de poivrons grillés & au chèvre frais! Combining the sweetness of grilled red peppers with the creamy tang of fresh goat cheese, this recipe is bound to become a household favorite. It’s a perfect meal for pasta lovers who enjoy unique and vibrant flavors.Whether you’re a fan of Mediterranean-inspired cuisine or looking for an easy dinner idea that packs a punch, this recipe will not disappoint. Let’s dive into the ingredients and steps to create this irresistible dish.

Ingredients

Optional substitutions:

Instructions

Preheat your oven to 210°C.
Place the two red bell peppers on a baking sheet lined with parchment paper.
Roast the peppers for 30 minutes, flipping them halfway through to ensure they are evenly charred on both sides.
Once done, remove them from the oven and let them cool. Peel off the skins and discard the seeds.
While the peppers are grilling, bring a large pot of salted water to a boil.
Cook the linguine according to the package instructions, typically around 8-10 minutes. Drain the pasta and set aside.
In a blender or food processor, add the peeled roasted peppers, fresh goat cheese, 20g of grated Parmesan, and olive oil.
Season with dried oregano, sweet paprika, salt, and pepper to taste.
Blend until smooth and creamy.
Return the cooked pasta to the pot.
Pour the roasted red pepper and goat cheese sauce over the pasta.
Stir well to ensure the pasta is evenly coated with the creamy sauce.
Divide the pasta into serving bowls.
Sprinkle the remaining Parmesan over the top for an extra cheesy finish.
Optionally, you can garnish with fresh basil or more oregano for added flavor.

Notes

Tip 1:Make sure to roast the peppers until they are charred for that authentic grilled flavor.
Tip 2:For an extra kick, add a pinch of red pepper flakes to the sauce.
Tip 3:Using fresh, high-quality goat cheese will make a big difference in the creaminess of the sauce.