Fettuccine with Creamy Red Pepper-Feta Sauce
(from kintyre’s recipe box)
Source: Healthy Appetite with Ellie Krieger, Episode: Fuss Free (from RecipeThing user ganzelini) (from RecipeThing user Pascal)
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Directions
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Heat the oil in a heavy skillet over medium-high heat.
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Saute onion and garlic until soft, about 10 minutes.
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Add roasted peppers and saute until heated through.
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Remove from heat and let cool slightly.
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Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.
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Cook pasta according to package directions.
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Drain, reserving 1/2 cup pasta water.
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Toss pasta with sauce, adding pasta water by the tablespoon, if needed.
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Sauce should cling nicely to pasta.
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Season with salt and pepper, to taste.
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Divide among pasta bowls.
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Sprinkle with parsley and remaining feta cheese.