Creamy Roasted Red Pepper Pasta

Quick and easy, linguini pasta with a creamy, roasted red pepper sauce made with Prairie Farms veggie ranch dip.
Cuisine: Italian
Course: Brunch, Kid Friendly, Lunches, Main Dishes, Party Perfect, Side Dishes
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Prep Time 20 minutes
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Total Time 50 minutes
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Servings 6


  • 12 oz Linguine noodles
  • 2 Tbsp Prairie Farms Salted Butter
  • 1/4 cup Shallots, finely chopped
  • 1 Tbsp Garlic, minced
  • 1 Tbsp flour
  • 1 1/2 cups Prairie Farms 2% Reduced Fat Milk
  • 1/2 tsp salt and black pepper
  • 16 oz Roasted red peppers, drained and sliced
  • 1/2 cup Prairie Farms Veggie Ranch Dip
  • 5 leaves Fresh basil


  • Bring a large pot of salted water to a boil and cook pasta according to package directions.
  • In medium sauce pan, melt butter over medium heat. Add shallots and saute 2 minutes or until lightly golden. Add garlic and saute 30 seconds.
  • Stir in flour, then milk and whisk constantly for 1 minute.
  • Add salt and pepper to taste and cook until thickens. Reduce heat to medium low, stir in Veggie Ranch Dip and sliced roasted peppers. Cook 5 minutes then let sauce cool.
  • Pour mixture into a food processor and blend for 1 minute until smooth.
  • Return sauce to pot, add cooked linquine, and toss to coat evenly. Reheat on low, cooking about 3 minutes to blend flavors.
  • Serve immediately and garnish with remaining red peppers and chopped fresh basil.

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