Healthy Creamy Roasted Red Pepper

• Vegetarian

• Produce

  • 2 tsp Basil
  • 1 1/2 tbsp Garlic
  • 1/2 Onion, medium

• Canned Goods

  • 1 1/2 cup Vegetable broth

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 3 Red peppers, large

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 8 oz Cream cheese
  • 4 tbsp Parmesan cheese
  • 1/3 cup Skim milk

Found on asparklymess.com

Description

Directions

• Set oven to broil to roast the peppers. Place quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a bowl covered with plastic wrap for 10 minutes. Remove the skins (they should slip right off). Chop.
• Cook pasta according to package directions.
• In a pot or large skillet, cook onions and garlic in olive oil until soft. Add roasted peppers, stir, heat through. Carefully transfer the contents of the pan to a blender or food processor and puree.
• In the same pan, over medium heat, pour the red pepper puree back into the pan. Add broth, cream cheese, and a pinch of salt and pepper. Stir to combine, Add milk as needed to thin out the sauce.
• Remove pan from heat and stir in Parmesan cheese and parsley. Add the pasta in sections and gently toss to coat. and serve immediately.