Another Ellie Krieger recipe. I, probably, say it all the time. We enjoy her food. Each dish earns praise, in our home, and the food disappears. This is an easy sauce to make and with pasta, it is a winning recipe.
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.
Note: I find that the addition of some water from cooking the pasta makes a huge difference, in the creaminess of a sauce.