Makes: 6 servings Total time: 45 minutes
- 6 red bell peppers, cut into quarters
- 5 cloves of garlic
- 16 ounces of fettuccine, cooked per directions on the box
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 tablespoons butter
- 3/4 cup vegetable broth
- 1/4 cup heavy cream
- 1/4 cup 1% milk
- 1/2 cup grated parmesan
- 1/2 cup grated smoked Gouda
- 2 tablespoons parsley, chopped
- Salt and pepper
Step 1: Preheat the oven to broil. Place red peppers onto a foil lined baking sheet, skin side up and place in the oven for 20 minutes, until skins begin to blacken.
Step 2: Remove from oven and place into a zip block bag for 10 minutes. Remove from bag and remove skins (they should slip off easily). Set aside.
Step 3: Heat the olive oil in a frying pan and add in chopped onion and chopped garlic. Saute until onion turns transparent. Remove from heat.
Step 4: Place roasted red peppers, onion and garlic in a food processor and blend. Add in milk and puree. Set aside.
Step 5: In a sauce pan, melt the butter and add in the vegetable broth and heavy cream.
Step 6: Add the red pepper puree, cheese and parsley to the sauce pan and stir until cheese is melted.
Step 7: Add in the pasta and stir until evenly coated with sauce. Salt and pepper to taste. Serve fresh or place in the fridge for up to a week.