Roasted Garlic Red Pepper Fettucine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large red bell peppers, cut into quarters with seeds and membranes removed
02 -
2 heads of garlic, roasted and mashed (about 2 tablespoons)
03 -
16 ounces fettuccine
04 -
1 tablespoon olive oil
05 -
1/2 medium onion, diced (about 3/4 cup)
06 -
2 tablespoons butter
07 -
1 cup vegetable or chicken broth
08 -
1/4 cup heavy cream
09 -
1/4 cup nonfat milk
10 -
1/2 cup freshly grated Parmesan cheese
11 -
1 tablespoon fresh chopped parsley
12 -
Salt and pepper to taste
# Instructions:
01 -
Roast garlic following the instructions here: https://www.yellowblissroad.com/roast-garlic-oven/. Set aside. Alternatively, use 6 cloves of minced raw garlic and sauté with onions in step 4.
02 -
Set oven to broil. Place red bell pepper quarters skin-side up on a foil-lined baking sheet. Broil for 10-15 minutes or until skins are blackened. Place peppers in a sealed bag for 10 minutes, then peel off skins and roughly chop the peppers. Set aside.
03 -
Cook the fettuccine in heavily salted water until al dente, according to package directions. Drain and set aside.
04 -
Heat olive oil in a 5-quart pot over medium heat. Sauté diced onions until soft, about 5 minutes. If using raw garlic, add it during the last minute of cooking.
05 -
Transfer roasted peppers, roasted garlic, and sautéed onions to a blender or food processor. Puree until smooth.
06 -
Melt butter in the same pot over medium heat. Add the red pepper puree, broth, heavy cream, and nonfat milk. Season lightly with salt and pepper. Stir to combine and adjust seasoning as needed.
07 -
Remove the pot from heat and stir in Parmesan cheese and parsley. Add half of the cooked pasta and toss to coat. Add the remaining pasta and toss again.
08 -
Garnish with additional grated Parmesan and chopped parsley. Serve immediately.