Creamy Roasted Red Pepper & Tomato Linguine

Sometimes, the simplest food is the most delicious!  This is one of those pasta recipes where I almost never have leftovers and if I do, I can be sure that there will be an empty container in the sink when I wake up in the morning.  I think my kids would eat pasta every day of the week, if I made it.  In fact, the recipe as written will just feed the two of them, so I usually double or triple it to have some leftovers!

This recipe is so quick & easy to put together.  Having a sauce that is part tomato and part roasted red peppers, makes this recipe extra good!  If you typically use a jarred pasta sauce, I can’t even tell you how much better homemade is than store bought.  You really need to give it a try!

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  • 1/2 pound linguine
  • 2 tablespoons butter
  • 1 clove garlic, grated
  • 1 cup roasted red peppers
  • 1 cup tomatoes
  • 2 tablespoons heavy cream
  • 2 tablespoons cream cheese
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • Parmesan, grated on top of the pasta
  • Parsley for garnish



Cook the pasta as directed on the package.

Melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.

Crush roasted red peppers and tomatoes in food processor or with a hand blender.

Add peppers & tomatoes to the butter & garlic.

Simmer until the tomatoes are cooked and some of the tomato liquid has evaporated, about 15 minutes.

Stir in cream cheese and heavy cream and stir until melted.

Season with salt, pepper, & red pepper flakes.

Serve hot sauce over the pasta.

Top with Parmesan and parsley.