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.
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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.
Oh my gosh that looks awesome! I am a total feta fangirl, but in pasta? That’s perfect. Need to try that sometime. 🙂
This looks delicious!
I love red pepper sauce. This dish looks very tempting, and I bet the feta adds tremendous flavor. Yum!
Kathi – 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
Kathi, 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 🙂
This recipe looks absolutely fabulous! Can’t wait to try it out on the fam!
Oh 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!
Kathi, I have made this recipe last night. What can I say? Easy and fantastic! Thank you for sharing.
I’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
Hi, 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
Hello 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
Made 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?
Pretty 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
So do you purée the sauce after it cooks? Or extra red peppers? I’m curious, I would like to make this for dinner.
I 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
Made this dish for one of my valentine dinner it was delicious my boo love it
Made this for dinner tonight and it was excellent! I would not change a thing. Thanks! So glad I found this on Pinterest 🙂
Thank you Colleen!
Love all your recipes, but this one…Mama Mia…it speaks to my favorite cuisine and my love for feta cheese! Grazie!
Thank you Suzzanne!
I made this last night and it was a huge hit. The sauce is luscious and came together so easily! Everyone loved the little tang from the feta. It is elegant enough to serve for company and yet quick and easy too, so that you don’t have to spend all of your time cooking!
Thank you Rebekah! I am so glad you loved it!
I absolutely love this dish – it is a staple in our meal planning. We’ve made it maybe a dozen times! I’ve been trying to work on putting together some meals that are freezeable, and I was wondering if you had any thoughts on making and freezing this sauce? I have had great success with tomato based sauce, but didn’t know about how the feta would do after freezing? Any ideas about this? Thanks! We really love this meal!
Hi Nicole, I am so glad you loved it! I’m gonna say yes on freezing… of course like everything else, it’s better right out of the pan. But I think it would be fine and worth a shot! Let me know okay?
Thank you so much for the quick response! I’m going to make a batch, eat half of it and try freezing a small portion. If it works, you better bet I’ll be stocking up on roasted red peppers to fill our freezer with this stuff! I’ll let you know how it works! Thanks again!
I made this last night when we didn’t get to the store to pick up ingredients for something different I had planned, and I happened to have all of these on hand…well, almost. I made as written, with the exception that I added about a tablespoon of homemade basil pesto at the end since I was out of actual basil. Turned out to be a very tasty dish, quite gourmet!