Fettuccine with Creamy Red Pepper-Feta Sauce
I have a soft spot in my heart for Ellie Krieger. I like her dishes, easy to make and delicious to eat. Her food is not pretensious, neither is it plain. It simply tastes good.
Roasted red peppers are delicious plain but mixed with a few other goodies, plain becomes powerful.
Fettuccine with Creamy Red Pepper-Feta Sauce Ellie Krieger adapted
2 tablespoons olive oil
1 small onion, chopped
1 8-ounce jar roasted red peppers, drained and chopped
1/2 cup organic vegetable broth (I use Imagine)
1 cup crumbled feta cheese or a 6-ounce block
1/2 pound gluten-free fettuccine
dash black pepper
2 tablespoons chopped fresh parsely
Heat the oil in a heavy skillet over medium-high heat. Saute onion until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
Place mixture in a food processor withbroth and all but 2 tablespoons of the feta. Process until combined, 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.
Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta.
Ellie Krieger, Food Network - Sunset Festival 2010 (Photo credit: Ed Bierman)
Note: I find that the addition of some water from cooking the pasta makes a huge difference, in the creaminess of a sauce.
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