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One-Pot Roasted Pepper and Brie Linguine

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 20 min
  • $$
Gatheredtable
adapted fromThe Kitchn

Ingredients

  • 1 cup coarsely chopped roasted red peppers
  • 4 cloves of garlic, minced
  • 16 ounces linguine, broken in half
  • 1 cup fresh basil
  • 5 cups water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt, plus more to taste
  • Pinch red pepper flakes
  • Pinch of freshly ground black pepper, to taste
  • 8 ounces brie
  • 4 cups spinach

Directions

Prep: 1. Chop red peppers and mince garlic. Make: 1. Combine everything (except spinach and brie) in a deep skillet (or wide saucepan). 2. Bring to a boil, stirring occasionally and cook until pasta is done. About 9-10 minutes. 3. While pasta cooks, remove rind from brie and cut into 1 inch pieces. 4. Remove pasta mixture from heat, add the brie and mix until melted into a creamy sauce. Then add spinach and stir in to wilt.

Notes

Depending on the starchiness of your pasta you may have too much water left at the end of cooking. You can ladle it out, leaving about 1/2 to 1 cup (depending on taste) to help form the sauce.

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