Red Pepper Pasta Sauce

5 from 1 vote

Red Pepper Pasta Sauce

This red pepper pasta sauce is packed with sweet and smoky grilled peppers blended with onion, garlic, and herbs. Serve it tossed with fettuccine, spinach, and feta for a quick and delicious vegetarian dinner!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mediterranean

Keyword: pasta sauce red pepper, red pepper pasta sauce, red pepper sauce pasta

Servings:

Author: Katerina | Diethood

Equipment

Blender

Ingredients

For the Red Pepper Sauce

14.75 ounces jar of grilled piquillo peppers drained
3 tablespoons extra virgin olive oil divided
1 yellow onion thinly sliced
6 garlic cloves smashed
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
2 tablespoons water

For the Pasta

12 ounces dry fettuccine pasta
6 ounces fresh baby spinach
1 cup crumbled feta cheese

Instructions

Boil the pasta. Cook pasta according to the directions on the package.
Sauté. Place drained piquillo peppers in a blender and set aside. Meanwhile, heat 2 tablespoons extra virgin olive oil in a nonstick skillet. Add sliced onions, smashed garlic, thyme, salt, and ground pepper. Cook for 4 minutes, stirring frequently, until tender.
Blend. Remove from the heat and transfer the onion mixture to the blender with the peppers. Add water and blend until completely smooth. If too thick, add a tablespoon or two of extra virgin olive oil or water and continue to blend until the desired consistency is reached. Taste for seasonings and adjust accordingly, then set aside.
Cook the spinach. Heat the remaining extra virgin olive oil in a skillet. Add spinach and cook for 2 minutes, or until wilted.
Put it all together. Drain the cooked pasta and add it to the skillet with the spinach. Stir in feta cheese, and add as much pepper sauce as you'd like. Toss around to combine, then remove from heat and serve.

Nutrition