Fettuccine With Creamy Red Pepper Feta Sauce Recipes

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ROASTED RED PEPPER FETTUCCINI WITH CREAMY FETA SAUCE



Roasted Red Pepper Fettuccini with Creamy Feta Sauce image

Roasted Red Pepper Fettuccini with Creamy Feta Sauce! Well that just says comfort food all over the place. If you are looking for a fast, easy and restaurant quality pasta dish, you just found it!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 8

8 oz fettuccini pasta
3 tablespoons butter
3 cloves large garlic (minced)
1 12 oz jar of Roasted Red Peppers - drained and patted dry with paper towel
1 cup heavy cream
4 oz crumbled Feta cheese
1/4 cup grated parmesan plus more for garnish
handful of fresh basil (chopped plus more for garnish)

Steps:

  • Cook fettuccini according to package directions.
  • While pasta cooks:
  • Melt butter in large skillet. Saute garlic until fragrant. About 2 minutes.
  • Add, red peppers, cream, feta and 1/4 cup parmesan.
  • Saute for about 4-5 minutes until flavors meld.
  • Using an immersion blender or regular blender - puree until almost smooth. A few chunks of red pepper is kinda nice.
  • Add chopped basil - salt and pepper to taste.
  • Drain pasta. Add pasta to sauce in skillet.
  • Toss and top with additional fresh basil and grated parmesan.

Nutrition Facts : Calories 499 kcal, Carbohydrate 41 g, Protein 12 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 107 mg, Sodium 413 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FETTUCCINE WITH ROASTED RED PEPPER SAUCE



Fettuccine With Roasted Red Pepper Sauce image

Make and share this Fettuccine With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Charmie777

Categories     Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

3 large red peppers (or 2 cups jarred roasted red peppers)
1/2 cup whipping cream or 1/2 cup heavy cream
1/4 cup Italian dressing
2 tablespoons chopped fresh basil (or 2 teaspoons dried)
salt and pepper
12 ounces fettuccine, cooked and drained, kept warm
grated parmesan cheese

Steps:

  • On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
  • In food processor or blender, process remaining ingredients (except pasta) until blended.
  • Toss with hot fettuccine and serve with cheese.

Nutrition Facts : Calories 506, Fat 19.4, SaturatedFat 8.6, Cholesterol 112.6, Sodium 274.7, Carbohydrate 70.8, Fiber 5.3, Sugar 8, Protein 14

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