Garlic Pepper Pasta (Printable Version)
Velvety pepper and garlic mixture hugs fettuccine strands for a filling dinner option.
# What You'll Need:
→ Main Ingredients
01 -
6 big red peppers, quartered with cores and ribs taken out
02 -
2 bulbs of garlic, oven-cooked and squashed (roughly 2 tbsp)
03 -
16 oz pasta ribbons
04 -
1 tbsp extra virgin olive oil
05 -
1/2 regular onion, chopped small (around 3/4 cup)
06 -
2 tbsp unsalted butter
07 -
1 cup veggie or chicken stock
08 -
1/4 cup whipping cream
09 -
1/4 cup skim milk
10 -
1/2 cup newly shredded Parmesan
11 -
1 tbsp fresh chopped green herbs
12 -
Salt and black pepper as needed
# Step-by-Step Guide:
01 -
Get your garlic ready using this method: https://www.yellowblissroad.com/roast-garlic-oven/. Put it aside for now. If you're short on time, just mince 6 raw garlic cloves and cook them with your onions later on.
02 -
Turn your oven to broil setting. Arrange pepper quarters with skin facing up on a sheet covered with foil. Let them broil 10-15 mins until the skins turn black. Toss them in a sealed plastic bag for 10 mins, strip off the skins, chop them roughly and set them aside.
03 -
Boil your fettuccine in water with plenty of salt till it's firm to bite, following the box timing. Drain and keep it waiting.
04 -
Warm up your olive oil in a big pot over medium flame. Throw in your diced onions and cook till they're soft, about 5 mins. If you're using raw garlic, toss it in during the final minute.
05 -
Dump your charred peppers, cooked garlic, and softened onions into your blender or food processor. Whizz until completely smooth.
06 -
In that same pot, melt your butter over medium heat. Pour in the pepper mixture, stock, cream, and skim milk. Add a little salt and pepper. Mix everything well and taste to make sure it's right.
07 -
Take the pot off the heat and stir in your Parmesan and herbs. Drop in half the cooked pasta and mix it around. Then add the rest of the pasta and mix again.
08 -
Top with extra Parmesan and herbs if you want. Eat it while it's hot.