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Fettuccini in Roasted Red Pepper & Goat Cheese Buttermilk Sauce
Course
Entree
Cuisine
Italian, Vegetarian
Prep Time
8
minutes
minutes
Cook Time
12
minutes
minutes
Servings
4
Calories
340
kcal
Author
Robin Gagnon
Ingredients
½
lb.
fettuccini
cooked al dente
2
large roasted red peppers with juices
de-seeded
1
cup
low fat buttermilk
4-5
fresh basil leaves
3
tbs
grated Parmesan cheese
plus more for serving
½
tbs
olive oil
1
large clove of garlic
minced
1
tbs
butter
2
oz.
goat cheese
fresh ground pepper
Instructions
Puree peppers and buttermilk in blender. Add basil and Parmesan and pulse until the basil is chopped.
Saute the garlic in olive oil over medium heat until soft.
Add the red pepper mixture, butter and goat cheese.
Simmer for 8-10 minutes, stirring frequently, by that point the goat cheese will be dissolved.
Grind a few turns of black pepper into the sauce, then fold in the fettuccini, until fully coated.
Serve with grated Parmesan or crumbled goat cheese and top off with a little chopped basil if you like.
Nutrition
Calories:
340
kcal
|
Carbohydrates:
44
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
67
mg
|
Sodium:
463
mg
|
Potassium:
255
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
450
IU
|
Vitamin C:
9.4
mg
|
Calcium:
158
mg
|
Iron:
1.5
mg