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!
This comes together so quickly, with only a few ingredients. You can lighten this up… but lets call this Saturday night food shall we?. It’s a treat. Use the cream, use the cheese and use the butter. It’s okay. It’s okay because you had a salad for lunch and oatmeal for breakfast. A person has to live a little…
I’ve had this in restaurants and I had no idea it was so easy to make. If I had known, I would have made it years ago. I’ll be revisiting this recipe frequently. Maybe adding grilled chicken or sausage …or goat cheese instead of feta? Oh ya, that would be really good!
Tips to lighten up this Red Roasted Pepper Fettuccini with Creamy Feta Sauce
Substitute the cream for 3/4 cup half and half plus 2 tablespoons light cream cheese. Cut back on the cheese and butter a tick. You might save your self a few grams of fat and a few calories.
Clink!
Kathi
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!
- 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
- 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.
Mscheeky says
January 14, 2015 at 8:36 pmSo do you purée the sauce after it cooks? Or extra red peppers? I’m curious, I would like to make this for dinner.
Kathi Kirk says
January 14, 2015 at 8:55 pmI hope I understand your question. Yes. You purée the sauce after it cooks and before you toss in the pasta. Not sure about your extra red pepper question. Hoping I got to you in time so you could cook this for dinner!
Kathi
Don says
November 3, 2014 at 8:00 amMade this for the family tonight for dinner, used fresh capsicum. I roasted this. I did not blend the final product, preferred the lumps of red pepper. Very popular with the kids, wife, and I enjoyed it too. Easy to make. Thanks for the recipe I will make this again. The daughter did ask if I was going to add sausages to the sauce?
Kathi Kirk says
November 4, 2014 at 3:44 pmPretty sure a guy who has a blog about sausage should be adding it to everything! Glad you loved it and thanks for sending the pictures to me!
Kathi
Olivia says
October 4, 2014 at 8:58 pmHi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks 🙂 x
Kathi Kirk says
October 7, 2014 at 4:39 pmHello Olivia – Thank you for your request. Once us bloggers publish out stuff, it’s kinda out there to use but I truly appreciate you asking…really! Yes, you can use as long as it’s linked back to LaughingSpatula.
Thank you,
Kathi
La Provencale says
October 4, 2014 at 4:44 pmKathi, I have made this recipe last night. What can I say? Easy and fantastic! Thank you for sharing.
Kathi Kirk says
October 7, 2014 at 4:41 pmI’m so glad you liked it! I’ve made it a few times now and can’t wait to serve it for a dinner party!
Thanks for your comment!
Kathi
Umm Haneefah @The Halal Gourmet says
October 4, 2014 at 10:07 amOh my, umami central. Cheese, peppers and fettuccine which is nice and flat to let all that flavour spread out. I will need to make this!
Pat says
September 28, 2014 at 6:30 pmKathi, that looks amazingly delicious. I just roasted up a bunch of red peppers and I am going to add this recipe to my list of plans for them. I pinned it! Thanks 🙂
Anne|Craving Something Healthy says
September 27, 2014 at 5:34 amKathi – this looks so fabulous! I think I will be on a salad and oatmeal diet for a few days before so I can splurge on the cream, butter and cheese 🙂 Yum
Adri says
September 27, 2014 at 1:03 amI love red pepper sauce. This dish looks very tempting, and I bet the feta adds tremendous flavor. Yum!
Natalie @ Tastes Lovely says
September 26, 2014 at 6:23 pmThis looks delicious!
Baby June says
September 26, 2014 at 1:32 amOh my gosh that looks awesome! I am a total feta fangirl, but in pasta? That’s perfect. Need to try that sometime. 🙂