Roasted Garlic and Red Pepper Fettucine Alfredo

• Gluten free

• Produce

  • 2 heads Garlic
  • 1 tbsp Herbs, fresh
  • 1/2 Onion, medium

• Canned Goods

  • 1 cup Vegetable or chicken broth

• Baking & Spices

  • 6 Red peppers, large
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/4 cup Milk, nonfat
  • 1/2 cup Parmesan cheese

Found on yellowblissroad.com

Ingredients

• 6 large Red Peppers, cut into quarters with seeds and membranes removed
• 2 heads of garlic, roasted (about 2 tablespoons) (directions here)
• 2 tablespoons olive oil
• ½ medium onion, diced
• 2 tablespoons butter
• 1 cup vegetable or chicken broth
• ¼ cup heavy cream
• ¼ cup nonfat milk
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh minced herbs (like basil or parsley)
• salt and pepper to taste
• 16 oz. Fettuccine, cooked to package directions.

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 sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Chop.
• Cook pasta according to package directions.
• In a pot or large skillet, cook onions in olive oil until soft. Add roasted peppers and garlic and stir to combine and heat through.
• Carefully transfer the contents of the pan to a blender or food processor and puree.
• In the same skillet, melt butter over medium heat and pour the red pepper puree back into the skillet. Add broth, heavy cream, nonfat milk and a pinch of salt and pepper. Stir to combine, taste and adjust seasonings as needed.
• Remove pan from heat and stir in Parmesan cheese and parsley. Add the pasta in sections and gently toss to coat.
• Garnish with grated Parmesan and chopped Parsley and serve immediately.