ROASTED GARLIC AND RED PEPPER FETTUCCINE ALFREDO

A very rich and creamy sauce made with roasted garlic, roasted purple peppers and sparkling grated Parmesan that makes for a tasty and stylish meal!

I’ve always loved the roasted flavor of pink peppers. i latterly got here across a pair of different recipes for purple Pepper Alfredo Sauce and concept it'd be the right mixture of the sweet pepper flavor with the saltiness of the Parmesan cheese. The most effective issue became all of them used jarred roasted crimson peppers. Now, there’s certainly nothing incorrect with taking a shortcut like that – I do it all of the time. however for this, I virtually desired to capture that fresh, oven roasted flavor so I determined to roast them myself.

How to MAKE ROASTED crimson PEPPER FETTUCCINE ALFREDO

Roasted red Pepper & Garlic Fettuccine is honestly simpler to make than it sounds. There are some steps:

1. Roast the red peppers and garlic.
2. combo the veggies collectively.
3. mix with broth, cream and cheese.
4. Toss with hot pasta.

See? I advised you it was clean! Now permit’s get cooking!

INGREDIENTS:

• 6 large Red Bell Peppers cut into quarters with seeds and membranes removed
• 2 heads of garlic roasted and mashed (about 2 tablespoons) (directions here)
• 16 ounces Fettuccine
• 1  tablespoon olive oil
• 1/2 medium onion diced (about 3/4 cup)
• 2 tablespoons butter
• 1 cup vegetable or chicken broth
• 1/4 cup heavy cream
• 1/4 cup nonfat milk
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley
• salt and pepper to taste

INSTRUCTIONS:

1. Roast garlic in line with commands right here. (*observe - this step takes approximately an hour. if you prefer, simply use approximately 6 cloves of garlic minced and saute with the onions in step 4). Set aside.
2. Set oven to broil. location pink bell pepper quarters pores and skin facet up on a foil lined baking sheet. vicinity beneath the broiler for approximately 10-15 minutes or till skins are blackened all around. eliminate from the oven and region peppers in a sealed ziploc bag for 10 mins. cast off the skins along with your fingers (they should slip proper off). more or less chop the softened peppers. Set apart.
3. cook dinner pasta in heavily salted water to al dente, consistent with bundle instructions. Drain and set aside.
4. in the meantime, in a 5 quart pot, heat olive oil over medium warmness and cook dinner onions until gentle; about 5 mins. (If the use of uncooked garlic, upload it during the last minute of cooking time).
5. cautiously switch roasted peppers, garlic and onions to a blender or meals processor and puree.
6. upload butter to the pot and soften over medium warmth. Pour the red pepper puree into the pot. upload broth, heavy cream, nonfat milk (or any aggregate of cream and milk) and a pinch of salt and pepper. Stir to combine, flavor and upload a pinch of salt and pepper as favored.
7. do away with pan from warmness and stir in Parmesan cheese and parsley. add half of of the pasta and gently toss to coat. upload closing pasta and toss.
8. Garnish with grated Parmesan and chopped parsley and serve straight away.

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