12ozjar roasted red peppers- drained and patted dry with a paper towel
1cupheavy cream
4ozcrumbled feta cheese
1/4cupParmesan cheesegrated
Instructions
Cook the pasta noodles as directed.
While the pasta is cooking, combine the red peppers, cream, feta, and half of the Parmesan cheese into a blender; blend until smooth.
Add the flour and butter to a large skillet, stirring constantly to create a thick paste.
Add the garlic and continue stirring, cook for 1-2 minutes.
Slowly add the blended red pepper mixture to the butter roux, stirring continuously.
Add the remaining Parmesan cheese.
Saute for 4-5 minutes until sauce is heated through.
Drain the cooked pasta and toss into the sauce.
Top with basil or additional Parmesan.
Notes
I have not tried, nor will I try, this recipe with half and half or low fat anything. Substitute at your own discretion as it will change the flavor and consistency.