Fettuccine with Creamy Red Pepper-Feta Sauce

Fettuccine with Creamy Red Pepper-Feta Sauce (Adapted from Ellie Krieger)

2 tablespoons olive oil
1/2 cup chopped onion
3 garlic cloves, chopped
16 ounce jar roasted red peppers, drained and chopped
1/2 cup vegetable broth
1 cup crumbled feta cheese, divided
1 pound whole-wheat fettuccine pasta
salt and fresh ground pepper
2 tablespoons chopped fresh parsley leaves

In a large skillet, heat oil over medium. Add the onions and cook until softened, about 5-7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add the chopped peppers and cook until heated through. Remove from heat and let cool slightly.

Place mixture in a food processor - add stock and all but 2 tablespoons of the feta. Process until combined and smooth.

In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1/2 cup of the pasta water and then drain the pasta well. Toss pasta with sauce, adding enough reserved pasta water if needed to thin. Season to taste with salt and pepper. Portion out the servings and evenly top each with parsley and the remaining feta cheese.

Makes about 4-6 servings.

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