Linguine with Roasted Red Pepper Cream and Fresh Goat Cheese

Description

Ingredients

For 2 servings:

• 200g linguine (or any pasta you prefer)
• 2 large red bell peppers
• 150g fresh goat cheese (Chavroux or similar)
• 30g grated Parmesan
• 1 tbsp olive oil
• Dried oregano, to taste
• Sweet paprika, to taste
• Salt and freshly ground black pepper, to taste

Optional substitutions:

• Use vegan cream cheese instead of goat cheese for a dairy-free version.
• Swap in gluten-free pasta to make the dish gluten-free.

Instructions

Step 1: Roast the Peppers

• Preheat your oven to 210°C (410°F).
• Place whole red bell peppers on a baking sheet lined with parchment paper or foil.
• Roast about 30 minutes, turning once, until the skins are blistered and evenly charred.
• Remove from the oven and transfer to a bowl or a covered container to steam for a few minutes; this helps loosen the skins. Peel off the skins, discard seeds and stems, and roughly chop the flesh.

Step 2: Cook the Pasta

• Bring a large pot of salted water to a rolling boil.
• Cook the linguine until al dente according to package directions, usually 8–10 minutes.
• Reserve a small cup of pasta cooking water, then drain the pasta and set aside.

Step 3: Make the Roasted Pepper Cream

• In a blender or food processor, combine the peeled roasted peppers, fresh goat cheese, 20g of the grated Parmesan, and the olive oil.
• Season with dried oregano, sweet paprika, salt and pepper to taste.
• Blend until smooth and creamy. If the sauce is too thick, loosen with a tablespoon or two of the reserved pasta water until you reach the desired consistency.

Step 4: Combine and Finish

• Return the drained pasta to the pot (off the heat) or a warm serving bowl.
• Pour the roasted pepper and goat cheese cream over the pasta and toss to coat evenly. Add a splash of reserved pasta water if needed to bind the sauce to the noodles.
• Taste and adjust seasoning with salt, pepper, or a pinch more paprika.

Step 5: Serve

• Divide the linguine between bowls and sprinkle with the remaining Parmesan.
• Garnish with fresh basil leaves or additional oregano if desired. Serve immediately while warm.

Tips & Variations

• Char for flavor: Roast the peppers until the skins are well blistered for a genuine smoky taste. You can also char them over a gas flame or on a grill.
• Add heat: A pinch of red pepper flakes or a touch of smoked paprika will give the sauce a spicier edge.
• Cheese options: If you prefer a milder profile, replace goat cheese with ricotta or cream cheese; for deeper flavor, add a spoonful of mascarpone.
• Protein boost: Stir in cooked shrimp, grilled chicken, or white beans to turn this into a heartier main course.

Serving Suggestions

This linguine pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. A chilled rosé or a crisp Sauvignon Blanc complements the peppers and chèvre nicely. For a light first course, serve small crostini rubbed with garlic and drizzled with olive oil.

Nutritional Information

This recipe provides a balanced mix of carbohydrates, fats and protein, with red bell peppers offering vitamin C and antioxidants.

Per serving (approximate)

• Calories: 550 kcal
• Fat: 22 g
• Carbohydrates: 60 g
• Protein: 18 g
• Vitamins: High in Vitamin C and Vitamin A

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce can thicken when chilled; when reheating, stir in a splash of water, milk, or cream to revive a smooth texture. The roasted pepper and goat cheese sauce can be prepared ahead and refrigerated for up to 3 days, or frozen for up to a month.

Frequently Asked Questions

Can I prepare this ahead of time?

Yes — the sauce can be made in advance and refrigerated for a few days. Cook the pasta just before serving for the best texture.

Can I freeze the sauce?

Yes, freeze the roasted red pepper and goat cheese sauce in an airtight container for up to one month. Thaw in the refrigerator before reheating and adjust seasoning as needed.

What are suitable substitutes for goat cheese?

Cream cheese, ricotta or a mild vegan cream cheese can replace goat cheese for different flavor profiles or dietary needs.

Can I use a different pasta shape?

Absolutely. Penne, fettuccine, farfalle or other shapes work well — choose what you have on hand or what will hold the sauce best.

Conclusion

This linguine with roasted red pepper cream and fresh goat cheese is an approachable yet elegant dish that showcases seasonal produce and creamy, tangy cheese. It’s quick to prepare, adaptable to dietary preferences, and delivers vibrant flavor with minimal effort. Try it for a bright weeknight dinner or as a crowd-pleasing addition to a summer menu.