Fettucine with Creamy Red Pepper Feta Sauce


2 tbsp olive oil

1 small onion, chopped

2-3 garlic cloves, peeled and chopped

1 (16 oz) jar of roasted red peppers, drained and chopped

1/2 cup low sodium chicken stock or vegetable stock

1 cup crumbled feta cheese or a 6 oz block

1 pound whole wheat linguine

Salt, to taste

Pepper, to taste

2 tbsp chopped fresh parsley leaves


Heat oil in a skillet over medium-high heat

Saute onion and garlic until soft, about 10 minutes

Add roasted peppers and saute until heated through

Remove from heat and let cool slightly

Place mixture in a food processor with stock and all but 2 tbsp of feta cheese

Process until combined and smooth about 30 seconds

Cook pasta and drain, reserving 1/2 cup of water

Toss pasta with sauce, adding pasta water by the tbsp, if needed

Sauce should cling nicely to the pasta

Season with salt and pepper

Sprinkle with parsley and remaining feta cheese