Takes 30 min; Feeds 4
Ingredients for Roasted Pepper & Garlic Sauce Fettuccine
- 1 box of your favorite Fettuccine (I used Carbe Diem)
- 1 head garlic, top chopped off
- 2 red bell peppers, deseeded and halved
- 1/2 red onion
- 1/2 fennel bulb
- 2 balls burrata cheese
- 4 tbsp parmesan
- 1 tbsp parsley, chopped (for garnish – optional)
- 1/2 cup Crème Fraîche
- 1 tbsp salted butter
- 1/2 cup pasta water* see below
- Olive oil, salt
Method
Preheat oven to 425F.
Toss veggies (bell peppers, onion, fennel and garlic head) together with olive oil and salt. Roast for 20 min until charred.
Meanwhile boil a large pot of salted water. Cook fettuccine according to package instructions and reserve* 1/2 cup of pasta water before draining. Return the pasta back to the hot pot and stir in the butter.
Put veggies in a blender (squeeze out garlic) and add the Crème Fraîche. Blend until smooth. Taste and add salt if neccesary.
Pour the sauce over the pasta and mix, adding reserved pasta water.
Plate pasta and top with burrata, parm, parsley and olive oil. Enjoy!
Need more running fuel? Got an achilles pasta heel? I have lots of ideas….
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