Three-Pepper Linguine Three-Pepper Linguine

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

A perfect pasta dish that makes great use of those leftover sweet red peppers in your fridge.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

Pepper Sauce:
  • 2 1/4 cups drained jarred roasted red peppers
  • 1/3 cup almond butter , stirred
  • 1/3 cup jarred hot banana pepper slices
  • 3 tablespoons tomato paste
  • 340 g linguine
  • 1 sweet red pepper , cut in chunks
  • Half large red onion , sliced
  • 1/2 cup shaved Parmesan cheese (optional)
  • 1/4 cup chopped parsley (optional)

Method

Pepper Sauce: In blender, purée together red peppers, almond butter, banana peppers and tomato paste until smooth. Set aside.

In large pot of boiling water, cook pasta according to package directions; reserving 1/2 cup of the cooking liquid, drain.

Meanwhile, in dry cast-iron or heavy-bottomed skillet, cook red pepper and red onion over high heat, stirring occasionally, until red pepper is slightly charred, 5 to 7 minutes; scrape into bowl.

In large pot, combine Pepper Sauce and pasta over medium heat; add reserved cooking liquid, stirring gently, if needed to loosen sauce. Divide among bowls; top with sweet red pepper mixture, Parmesan and parsley (if using). 

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 1034 mg
  • Sugars 13 g
  • Protein 18 g
  • Calories 537
  • Total fat 15 g
  • Potassium 769 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 86 g
Share X
Lunch & Dinner

Three-Pepper Linguine

Login