Fettuccine with Creamy Red Pepper-Feta Sauce
This Fettuccine with Creamy Red Pepper-Feta Sauce is rich, creamy, and packed with roasted red pepper flavor. An easy pasta dinner that’s perfect for busy weeknights and family meals.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 6 servings (approximately 1 cup each)
- Category: Main Course
- Method: 6 servings (approximately 1 cup each)
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
Pasta
1 pound whole-wheat fettuccine
Salt, for pasta water
Freshly ground black pepper, to taste
Creamy Red Pepper-Feta Sauce
2 tablespoons olive oil
1 small onion, chopped
2–3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
½ cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese (or one 6-ounce block), divided
Garnish
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and garlic.
Sauté for about 10 minutes, or until softened and fragrant.
Stir in the roasted red peppers and cook for 2–3 minutes until heated through.
Remove the skillet from the heat and allow the mixture to cool slightly.
Transfer the onion, garlic, and red pepper mixture to a food processor.
Add the stock and all but 2 tablespoons of the feta cheese.
Blend until smooth and creamy, about 30 seconds.
Meanwhile, cook the fettuccine according to package directions until al dente.
Reserve ½ cup of the pasta cooking water before draining.
Return the pasta to the pot or a large serving bowl.
Pour the red pepper-feta sauce over the pasta and toss to coat evenly.
Add reserved pasta water one tablespoon at a time if needed to loosen the sauce.
Season with salt and freshly ground black pepper to taste.
Divide among serving bowls.
Sprinkle with chopped parsley and the remaining feta cheese.
Serve immediately.
Notes
Vegetable stock keeps this recipe vegetarian.
For a creamier texture, blend the sauce for an additional 30 seconds.
Roasted red peppers provide natural sweetness that balances the salty feta.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
