Roasted Red Pepper and Garlic Fettuccine Alfredo

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I’m a sucker for pasta.

In my opinion, a pasta dish doesn’t have to have a ton of ingredients, mix-ins or additional items across the top to be amazing.  Give me a great noodle, a simple sauce and some cheese and I’m in.

Case in point – this amazingly tasty, easy to pull together fettuccine alfredo dish. By using roasted peppers and garlic you get such deep, bold flavors.  Alfredo sauces can be heavily loaded with butter, cream and cheese and while this one definitely has all those elements, it’s not overwhelming.  The peppers and garlic truly are the star of the dish. Using the blender or food processor makes it an attainable dish for any night of the week.  So attainable that I may be guilty of making this nearly every week.

Like I said… I’m a sucker for pasta 🙂


Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Let’s start by talking about roasting garlic and peppers.  Don’t let this intimidate you – it’s a simple process that greatly boosts the flavor in your recipe.

For the peppers: rub a little olive oil all over the outside of the peppers and place them on a parchment paper- or foil-lined baking sheet.  That will save you from scrubbing those sheet trays later!  Turn your broiler on high and place the tray of peppers directly below the coils.  Let the peppers char and get completely black on the top side, then turn them over allowing each side to blacken and blister. Once they are completely charred, place the peppers in a bowl and cover them up with some foil.  You want them to steam so that the skins start to loosen from the meat of the pepper.  After about 20-30 minutes, take the peppers and using either a paper towel or your fingers, rub the blistered skin off of the meat.  Pull the meat away from the stem and remove all the seeds inside.  You’ll be left with soft, delicious roasted peppers!

For the garlic: Take a head of garlic and carefully slice off the upper portion of the head  – you want to expose the tops of most of the garlic cloves.  Using a serrated knife works the best here. Make a little pouch out of foil and place the head of garlic in the middle.  Drizzle some olive oil over the top and sprinkle it with salt and pepper. Bunch the foil up over the top of the garlic, leaving it open to vent just a little.  It’s a good idea to set the pouch on a sheet tray just in case there are any leaks.  Roast the garlic in a 400 degree oven for about 30 minutes.  The garlic will be a nutty brown color and so soft that it will easily press out of the pods after cooling a bit.

Alright!  Let’s make the pasta!

Cook the fettuccine in salted, boiling water until al dente.  Drain the pasta and set it aside.

While the pasta is cooking, grab a large pot or a skillet with sides to it and heat up the tablespoon of olive oil.  You’ll appreciate the sides to the pan you are using when we toss the pasta into the sauce at the end of this recipe.  Cook the onions in the olive oil until they are soft.

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Place the roasted red peppers, the roasted garlic and the cooked onions in a blender or food processor and puree until smooth.

Isn’t it such a beautiful color?!

Go back to the pan you used for the onions and melt the butter over medium heat. Pour in the red pepper puree.

Add your choice of broth, the half-and-half and  a little salt and pepper.  This is a good time to check for seasoning – but keep in mind that you’ll be adding parmesan in a bit and cheese = salt.

Remove the pan from the heat and stir in the parmesan and fresh parsley.

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Add about half of the cooked fettuccine and toss the pasta until it is well-coated.  Add the rest of the pasta and toss again – doing this in two steps makes the tossing just a bit easier.

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You can easily bulk up this dinner by adding any protein to it, chicken or Italian sausage being our go-to options.  This dinner, we went for the Italian sausage option.  We browned the sausage with a little bell pepper and tossed it in with the cooked pasta here.  Grilled or sauteed chicken would also look lovely across the top of the dish!

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However you serve it up, garnish the dish with a little more grated parmesan and chopped fresh parsley.

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Try this one out sometime soon!  If you’d like an even quicker weeknight dinner option, you can find roasted pepper and roasted garlic prepared at your grocery store.  I typically find them both in the veggie/tomato aisle.

What’s your favorite pasta dish?


Full Recipe

Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Cook pasta in heavily salted water to al dente.

Drain and set aside.

Meanwhile, in a large pot or skillet with sides, heat olive oil over medium heat and cook onions until soft; about 5 minutes.

Place roasted red peppers, garlic and onions to a blender or food processor and puree.

Add butter to the pan the onions were cooked in and melt over medium heat.

Pour in the red pepper puree.

Add broth, half-and-half and a pinch of salt and pepper.

Stir to combine, taste and add a pinch of salt and pepper as desired.

Remove the pan from heat and stir in Parmesan cheese and parsley.

Add half of the pasta and gently toss to coat. Add remaining pasta and toss.

Garnish with grated Parmesan and chopped parsley and serve immediately.

Cream of Poblano Soup & Firecrackers

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No matter where you live, you can probably think of that “one place” that has that “one thing” they serve that you have to get every time, right?  It’s the Mom & Pop hamburger stand that has those amazing onion rings.  Or the local coffee shop with the perfect latte and cookie combo. Or the sandwich shop with THAT soup.

For those of you around the Lake Jackson area, we’ve got that sandwich shop. You know the one… it may have changed locations once or twice (or more) but THAT soup is always on the menu, served in a mug, creamy, warm and ready to please.  And they serve it with THOSE crackers, the ones that are so tasty with just a little kick. It’s no soup-of-the-day, it’s Cream of Poblano soup and they serve it with Firecrackers.

When ordered at The Picket Fence, Cream of Poblano soup is more of a sidekick, pairing with whatever sandwich or salad you choose to go along with it.  For dinner at our house, we add in some shredded chicken to make it a heartier, stand-alone meal.  If you want to stay true to the original recipe or prefer a vegetarian option, simply leave out the chicken and swap the chicken stock out for veggie.

You ready to try it out?

And stay tuned, my Weslaco friends.  I’ve got another famous sandwich shop recipe coming your way that you will most definitely remember.  Yogurt Kountry, anyone? 😉


Cream of Poblano Soup & Firecrackers

For the crackers:

  • 3 sleeves saltines
  • 1 C canola oil
  • 1 pkg (3 T) dry ranch dressing mix
  • 2 T red pepper flakes

For the soup:

  • 4 poblano peppers
  • 2 jalapeños (add more for extra spice)
  • 1 carrot, shredded
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • ¼ cup butter
  • 4 T flour
  • 4 cups chicken broth
  • ¾ cup half-and-half or cream
  • Shredded chicken, optional
  • Tortilla chips
  • Monterey Jack cheese, shredded (or other white melting cheese)

Let’s start with the crackers, as they will need to sit for a little bit.

Place the crackers in a large container with a secure lid, or in a large ziploc storage bag.  I’ve found that a gallon size bag usually does the trick for three sleeves of crackers.  I also like to control the salt just a little bit, so I tend to use the saltines with the unsalted tops.

Mix together the canola oil, ranch mix and red pepper flakes.

Pour the mixture on top of the crackers.

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Gently mix the crackers so that the oil mixture coats every cracker.  This is where the Ziploc bag saves you a little mixing stress –  just gently turn the bag over in your hands for a few minutes so that the oil gets into each cracker.  Then, for the next couple of hours, give the bag/container a flip every now and then, making sure the crackers are as evenly coated as possible and a bunch of oil hasn’t settled at the bottom.

After a couple hours, I like to put the Firecrackers in a clean, airtight container where they will keep for several days.  You can switch out the flavors of the seasoning as well – the second picture is a batch we mixed up with a Parmesan pesto blend  in place of the ranch mix.

Now for the soup!

You’ll need to roast the poblano and jalapeños.  If you haven’t ever roasted peppers before, there are just a couple of easy tricks.  

To start, rub a little olive oil or vegetable oil over the peppers and place them on a sheet tray.  Place them under the broiler, or directly on a hot grill, and char the outsides of the peppers.  You want them to be black and blistered.

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Once the peppers are blackened, place them in a bowl and cover it with foil.  Let them sit and sweat for a while so that the blistered skin starts to peel off.  Then just use your fingers to wipe most of the black char and all of the seeds and membranes from the peppers, leaving you with perfectly roasted strips.  Give the peppers a rough chop.

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In a large pot, saute the roasted peppers, onions, garlic and carrots in butter until they begin to soften and the onions become clear.  Season the veggies with salt and pepper.

Add the flour to the pot and stir, cooking the flour just a bit.

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Slowly add the chicken (or veggie) stock, stirring as you do to get rid of any lumps. Season to taste with salt and pepper.

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Cover the pot and let the soup simmer for 30 minutes.

Using either an immersion blender directly in the soup pot, or transferring the soup carefully to a blender, puree the soup to your desired consistency.  I like a fairly smooth soup here, but if you prefer a chunkier version you can skip this step altogether.

Stir in the half-and-half/cream.  This is also where I mix in the shredded chicken – just  leave it out if you prefer to do so.  I went extremely easy here and took advantage of a pre-cooked rotisserie chicken for this one.

Give the soup a good stir and let it heat through for a few minutes.   As soon as it is as hot as you like it you are good to go!

Place a few tortilla chips in a bowl and spoon some of the soup over the top, sprinkling with some shredded Monterey Jack cheese (or any other white melting cheese you have on hand – I’m pretty partial to the HEB Mi Comida blends).  You can most definitely play around with other toppings if you like – some sour cream, chopped chives or green onion, bacon bits, sliced fresh jalapeño, whatever you like!  BUT – you must serve them with Firecrackers 🙂

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What’s your place with THE thing they serve?  Let me know!


Full Recipes

Cream of Poblano Soup

  • 4 poblano peppers
  • 2 jalapeños (add more for extra spice)
  • 1 carrot, shredded
  • 1 small onion, chopped
  • 2-3 cloves garlic, minced
  • ¼ cup butter
  • 4 T flour
  • 4 cups chicken broth
  • ¾ cup half-and-half or cream
  • Shredded chicken, optional
  • Tortilla chips
  • Monterey Jack cheese, shredded (or other white melting cheese)

Broil poblanos & jalapeños until blistered on all sides.

Place peppers in a Ziploc bag or in a bowl covered with foil for about 15 minutes.

Peel the skin off the peppers, remove the seeds, then roughly dice the peppers.

Saute peppers, onions, garlic and carrots in butter until tender.

Season with salt and pepper.

Sprinkle with flour and stir.

Slowly add the broth, stirring out any lumps.

Add salt to taste.

Cover and simmer for 30 minutes.

Using either an immersion blender or a stand-up blender, puree the soup to your desired consistency.

Add the half-and-half or cream.

Add chicken, if using, and heat through.

Place a few tortilla chips in a bowl or cup.

Top with soup and cheese.

Firecrackers

  • 3 sleeves saltines
  • 1 C canola oil
  • 1 pkg (3 T) dry ranch dressing mix
  • 2 T red pepper flakes

Place the crackers in a large container with a lid or a large resealable plastic bag.

Mix other ingredients together and pour over crackers.

Gently mix for several minutes then cover/seal the bag.

Turn container/invert every 20-30 minutes for a couple of hours.