Garlic Pepper Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 big red bell peppers, quartered with insides and seeds taken out
02 -
2 whole garlic bulbs, slow-cooked till soft and squished (roughly 2 tbsp)
03 -
16 oz fettuccine noodles
04 -
1 tbsp olive oil
05 -
Half an onion, chopped small (about 3/4 cup)
06 -
2 tbsp butter
07 -
1 cup veggie or chicken stock
08 -
1/4 cup thick cream
09 -
1/4 cup skim milk
10 -
1/2 cup freshly shredded Parmesan
11 -
1 tbsp chopped fresh parsley
12 -
Salt and pepper as needed
# Steps to Follow:
01 -
Cook garlic using steps at this link: https://www.yellowblissroad.com/roast-garlic-oven/. Put aside for later. If you want, you can use 6 raw garlic cloves finely chopped and cook them with onions in step 4 instead.
02 -
Turn your oven to broil setting. Arrange red pepper quarters with skin facing up on a sheet pan lined with foil. Let them broil 10-15 mins until the skins get charred. Stick peppers in a closed bag for 10 mins, then pull off skins and chop roughly. Set them aside.
03 -
Boil the fettuccine in water with lots of salt until it's firm but cooked, following what the package says. Drain water and keep pasta aside.
04 -
Warm olive oil in a big 5-quart pot on medium heat. Cook diced onions until they're soft, around 5 mins. If you're using raw garlic, throw it in during the final minute of cooking.
05 -
Dump your cooked peppers, prepared garlic, and cooked onions into a blender or food processor. Whizz everything till it's completely smooth.
06 -
Melt your butter in the same pot over medium heat. Pour in the smooth pepper mix, broth, thick cream, and skim milk. Add a little salt and pepper. Stir everything together and taste to add more seasoning if needed.
07 -
Take the pot off the heat and mix in the Parmesan and parsley. Add half the cooked pasta and toss until covered. Then add the rest of the pasta and toss again to coat everything.
08 -
Top with extra Parmesan and some fresh parsley. Eat it right away while it's hot.