Creamy fettuccine pasta
Votes: 34
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 470, total fat 11 G., saturated fats 4.5 G., proteins 18 G., carbohydrates 73 G., fiber 10 G., cholesterol - mg, sodium 1050 mg, sugar - G.
Calories 470, total fat 11 G., saturated fats 4.5 G., proteins 18 G., carbohydrates 73 G., fiber 10 G., cholesterol - mg, sodium 1050 mg, sugar - G.
This pasta with vegetable sauce is unique because it's made with roasted bell peppers instead of the usual tomatoes. They give the pasta a wonderfully unique flavor, and the feta cheese makes it creamier. Sauté the canned roasted peppers in a pan with onions and garlic, then blend them with the cheese and blend the resulting sauce into the pasta. Top with crumbled feta and fresh parsley and enjoy the rich flavor of this easy-to-make pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g whole grain fettuccine pasta
- 2 tbsp. l. olive oil
- 1 small onion, chopped
- 2-3 cloves garlic, peeled and chopped
- 1 can (450g) of canned roasted peppers, drained and chopped
- 0.5 tbsp. lightly salted vegetable broth
- 1 cup crumbled feta (or 180g package)
- 2 tbsp. l. chopped parsley
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Cooking the dish according to the recipe:
- Heat oil in a heavy-bottomed skillet over medium-high heat. Cook the onion and garlic until soft, about 10 minutes. Add the roasted peppers and heat through. Remove from heat and let cool slightly. Transfer the mixture to the bowl of a food processor, adding the broth and feta, reserving 2 tablespoons. Blend until smooth, about 30 seconds.
- Cook the pasta according to the package directions. Drain, setting aside 0.5 cups of the cooking water. Toss the pasta with the sauce, adding more cooking liquid if needed. The sauce should coat the pasta well. Season with salt and pepper to taste. Divide the pasta among plates. Sprinkle with parsley and the remaining feta cheese. Serve with white fish.
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