I am a former feta hater. I hated the texture of it, the smell, and definitely the taste. That is, until I went to Greece in June for a few days and realized that feta can be good! Rich, creamy, and very much NOT like chalk. Since then, I've made more of an effort to try out different fetas to find some here that I like. So for this week's Craving Ellie in My Belly, I decided to try out her Fettuccine with Creamy Red Pepper-Feta Sauce.
The recipe was easier than I expected. While I chopped up the onion and garlic, I managed to convince my husband to drain and cut up the roasted red pepper and portion out the feta.
I quickly realized that my mini food processor was not going to cut it, so I decided to be "adventurous" and use handhold blender I usurped (okay, asked for and was given) from my parents. It was very easy to use and I didn't make a huge mess of my kitchen. Of course, I have no pictures of my blended success since at that point, the pasta was done and it was ready to serve!
I should mention that while the sauce was blending, I heated up some sundried tomato chicken sausage on the stove to throw into the pasta. Despite the unappetizing color of the sauce, it was a definite success. We had enough leftover to have for lunch at work the next day which is always a good thing.
I hope you all enjoyed this recipe as much as I did. I would definitely make this again, possibly exchanging the sausage for shrimp--not that it needed either.
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Heat the oil in a heavy 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 the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions.Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide amongpasta bowls. Sprinkle with parsley and remaining feta cheese.