Thursday Dinner: Linguine with Roasted Red Pepper and Chevre

If I planned this all correctly, then this post went live on Wednesday, September 23, 2015, which is also the first day of autumn.

JARED BREATHES deeply through his nose

Ah yes, smell that crisp, fall air. Smells like…Syracuse. Unless, of course, you’re walking into a Wegmans, Christmas Tree Shop, Michael’s or A.C. Moore. In that case, you have no doubt been assaulted with a blend of the artificial aromas of pine, cedar and/or cinnamon. Whatever. Fall is here, which means that I have to wear socks and shirts with sleeves again. It also means the return of soups, stews, and sauces, which is not the worst thing in the world. And neither is the return of wool sock season.


This pasta is a nice bridge between summer and fall. If you can still hit the grill, roast your own red peppers and eschew the jarred variety. The heated sauce is thick and warming enough to take the chill out of an early autumn evening. And, it’s pretty adaptable if you want to toss in some chicken, shrimp or other protein.


WHAT WORKED: Anyone can make goat cheese, but good chevre is hard to find. I have no problem spending more when I can get a high quality product like 2 Kids Goat Farm’s Plain Jane.

WHAT DIDN’T: The original calls for cream. I, of course, forgot to buy it. But, I did have crème fraîche in the fridge. I used 1/4 cup, but it was too much so I cut it in the recipe by half.

EASE OF PREPARATION: Easy to medium-easy.

BEST FOR: A meatless alternative to marinara.

SERVE WITH: Crusty bread, a fall seasonal beer or a medium-bodied red.


Linguine with Roasted Red Pepper and Chevre
  • 1 lb. linguine or fettuccini
  • kosher salt
  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 tbsp. crème fraîche
  • 4 oz. plain chevre or chevre crumbles
  • 2 roasted red peppers, chopped
  • 1/4 cup Parmigiano Reggiano, grated
  • kosher salt
  • freshly ground black pepper

Bring a large pot of water to boil, add a generous amount of kosher salt, and cook the pasta per the package's directions. Drain when cooked and set aside.

Add the crème fraîche, chevre, peppers, and a pinch of salt to your food processor and puree.

Melt the butter in a medium saucepan over medium-high heat. Add the garlic and saute until fragrant. Transfer the pepper puree to the pan and stir in the parmesan. Lower the heat to medium, and simmer until the cheese melts.

Remove immediate from the heat and toss with the pasta. Serve with additional grated parmesan.

By Jared Paventi, adapted lightly from Closet Cooking

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