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
Ingredients
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
Method:
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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Wow, I can't wait to try your recipe for Fettuccine with Creamy Red Pepper-Feta Sauce. I'm always looking for a new recipe and this sounds like a great change of pace.
ReplyDeleteThank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
I have a soft spot for roasted red peppers!
ReplyDeleteThanks for sharing, Chaya.