Fettuccine with Creamy Red Pepper and Feta Sauce

Diff:  Easy     Prep:  15 min.

Cook:  25 min.  Serves:  6

With autumn’s cooler weather,  I crave pasta. Now who doesn’t like pasta? Just the thought of eating a bowl of pasta makes me happy! (This must be based on some early childhood memory; one that probably ended with me having spaghetti in my hair and sauce all over my face!) In any case, I could eat pasta every day, except that I usually like  heavy cream and cheese sauces. Well, with this healthier recipe is based on one by Ellie Krieger of the Food Network, you can eat pasta and not feel guilty! Because I like sauce so much, I would recommend doubling the sauce portion of the recipe below. 

This low-calorie, vegetarian version is a delicious roasted red pepper sauce mixed with feta cheese. The recipe uses a jar of roasted red peppers, so is quick and easy to make. (Although you could roast your own red peppers…but that’s another post!) This dish could well become a favorite of yours, as it has become for me. I’m just delighted to have discovered  a new pasta sauce!

 

Ingredients

 

• 2 tablespoons olive oil

• 1 small onion chopped

• 2 to 3 garlic cloves, peeled and chopped

• 1 jar (16 ounces) roasted red peppers, chopped (reserve pepper juice)

• 1 cup feta cheese, crumbled

• 1 pound fettuccine, regular or whole wheat

• Salt

• Freshly ground black pepper
  

• 2 tablespoons chopped fresh parsley

 

Directions

 

• Heat the oil in heavy skillet over medium high heat. Sauté onion and garlic until soft, about 10 minutes.

• Add the chopped roasted peppers and sauté until heated through.

• Remove from heat and let cool slightly.

• Place mixture into bowl of food processor with chicken stock, reserved pepper juice and all but 2 tablespoons of feta cheese. Process until well combined, about 30 seconds.

• Cook pasta according to package directions. Drain, reserving ½ cup pasta water.

• Toss pasta with red pepper sauce, adding pasta water by the tablespoon as needed.

• Season with salt and pepper to taste. Season with salt and pepper. Sprinkle individual dishes of pasta with fresh parsley and additional feta.

 

Serve with a dark green salad and fresh bread for a lovely and nutritious meal. Enjoy! 

I have to say, I liked this so much, I practically inhaled it. OMG, it was that good!   And because it’s a vegetarian sauce, it tastes (and is) so much lighter and healthier. So, just try it!  

Until next week, wishing you all of God’s blessings, good health and happy eating!

 

Smiles and blessings,

 

Maria