Linguine with Roasted Red Pepper Cream and Fresh Goat Cheese

Bright, simple, and full of summer flavor, this linguine with roasted red pepper cream and fresh goat cheese blends sweet charred peppers with the tangy, silky texture of chèvre. It’s an elegant yet easy pasta dish that feels gourmet without extra fuss.

Ideal for fans of Mediterranean-inspired cooking, this recipe delivers bold flavor with minimal effort. Below you’ll find the ingredients, clear steps, and practical tips to make this dish at home.

Ingredients

• 200g linguine (or any pasta of your choice)
• 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 pepper (to taste)

Optional substitutions:

• For a vegan version, use vegan cream cheese in place of goat cheese.
• Substitute gluten-free pasta to make the dish gluten-free.

Instructions

Step 1: Grill the Peppers

• Preheat the oven to 210°C (410°F).
• Place the red peppers on a baking sheet lined with parchment paper.
• Roast for about 30 minutes, turning once so the skins char evenly.
• Remove and let cool, then peel off the skins, remove stems and seeds.

Step 2: Prepare the Pasta

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente according to package instructions (typically 8–10 minutes). Drain and set aside.

Step 3: Make the Creamy Sauce

• 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; adjust seasoning as needed.

Step 4: Combine Pasta with Sauce

• Return the cooked pasta to the pot or a large bowl.
• Pour the roasted red pepper and chèvre sauce over the linguine.
• Toss thoroughly so every strand is coated with the creamy sauce. If the sauce is very thick, add a splash of pasta water to loosen it.

Step 5: Serve and Garnish

• Portion the pasta into bowls.
• Sprinkle the remaining Parmesan over the top for extra richness.
• Garnish with fresh basil leaves or an additional pinch of oregano, if desired.

• Roast thoroughly: Let the pepper skins blacken so they peel easily and deliver a smoky-sweet flavor.
• Extra heat: Add a pinch of red pepper flakes to the sauce for a spicy lift.
• Cheese quality: Use fresh, high-quality goat cheese for the creamiest, most flavorful sauce.