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Creamy Roasted Red Pepper Pasta

Creamy Roasted Red Pepper Pasta

Course Brunch, Kid Friendly, Lunches, Main Dishes, Party Perfect, Side Dishes
Cuisine Italian
Keyword 2% Milk, 2% reduced fat milk, basil, flour, Fresh basil, garlic, Italian, Linguine, noodles, Pasta, prairie farms, Roasted Red Peppers, salted butter, savory, Shallots, Veggie Ranch Dip
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.