Photo: Fettuccine with Creamy Red Pepper-Feta Sauce Recipe
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
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Directions
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. 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. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
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By EllieTex
Miami, FL
on April 15, 2013
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AMAZING! Why anyone would rate this less than 5 stars is beyond me! If I could I would give it more stars! This sauce is light and not overwhelming. Having a roasted pepper base made me a little hesitant, but it was great! I added chicken and sun-dried tomatoes, made it even better! Definitely a keeper!
By PRM1
Boston, MA
on April 09, 2013
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I'm an experienced home chef and I loved this recipe. I'm also a butter and cream sort of guy and this is a great, healthy alternative to a cream sauce. I too do not understand the 1 and 2 star ratings and comments that this is bland. It's very tasty.
I read most of the other comments and started with the recipe as written except used the oil from my jar of sun-dried tomatoes to saute the onions. I made the sauce, tasted it and thought it was great. However, because I like to cook I made some changes. I added approx 3 ozs of sun-dried tomatoes, a bit more feta. an additional 1/4 cup of broth and approx 1/4 cup of sour cream.
Note: I added the sour cream to offset the extra feta....... Lesson learned; if you don't increase the feta you won't need the sour cream. I also added more garlic and some red pepper flakes for heat because I just like it.
Start with this recipe as written and see what you think then add whatever you like. Good job Ellie!
By cook4u1961
Utica, NY
on October 16, 2012
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This was very good with a few additions. Fried up 1 lb of hot sausage-set aside. Then fried the onions/garlic in the oil from some sun dried tomatoes. Added artichoke hearts and red roasted peppers-sauteed all-then added into a blender with the feta. Was thick-so added the chicken broth and some juice from the artichoke hearts until creamy. Added the sausage. Served over red roasted pepper fetticini-deliciouso!
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