6 large Red Peppers, cut into quarters with seeds and membranes removed
2 heads of garlic, roasted (about 2 tablespoons) (directions)
2 tablespoons olive oil
½ medium onion, diced
2 tablespoons butter
1 cup vegetable or chicken broth
¼ cup heavy cream
¼ cup nonfat milk
½ cup freshly grated Parmesan cheese
1 tablespoon fresh minced herbs (like basil or parsley)
salt and pepper to taste
16 oz. Fettuccine, cooked to package directions.
Set oven to broil to roast the peppers. Place quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Chop.
Cook pasta according to package directions.
In a pot or large skillet, cook onions in olive oil until soft. Add roasted peppers and garlic and stir to combine and heat through.
Carefully transfer the contents of the pan to a blender or food processor and puree.
In the same skillet, melt butter over medium heat and pour the red pepper puree back into the skillet. Add broth, heavy cream, nonfat milk and a pinch of salt and pepper. Stir to combine, taste and adjust seasonings as needed.
Remove pan from heat and stir in Parmesan cheese and parsley. Add the pasta in sections and gently toss to coat.
Garnish with grated Parmesan and chopped Parsley and serve immediately.