Red Pepper Pasta

Pasta that is ready to eat in 30 minutes or less! This recipe can also be doubled – the leftovers reheat well the next day for lunch.

Ingredients

4 ounces dried fettuccine (about 1/4 box)
2 1/4 teaspoons butter
2 1/4 teaspoons flour
1/2 cup milk
1/4 cup half and half
1/4 cup roasted red peppers (from a jar, drain excess juice if necessary)
1 garlic clove cut in half
1/4 cup parmesan + extra for topping
Salt and Pepper to taste

Instructions

1. Begin cooking fettuccine according to package instructions
2. Melt butter over medium heat
3. Slowing whisk in flour until combined
4. Slowing add the milk and half and half while continuing to whisk (helps avoid clumps)
5. Add the red peppers and garlic
6. Turn heat to low and simmer for 10 minutes
7. Pour the mixture into a blender and blend until smooth (creates a puree)
8. Return the sauce to the pan and add the Parmesan cheese, seasoning with salt and pepper
9. Simmer until pasta is ready
10. Once pasta is drained add the sauce to the fettuccine noodles and stir until combined
11. Sprinkle with Parmesan cheese and serve warm