Roasted Red Pepper and Feta Cheese Alfredo

Valentine's Day is almost here! I used to be a huge proponent of this day. Back in college, I would go all out. I'd be surprising Tim with chicken biscuits in his car, leaving notes for him that listed every single thing I loved about him, shopping for the perfect outfit on the college-student-budget of $3, and, of course, trying/failing to cook a nice meal.

Fast forward almost 7 years. Now I know that true love isn't found in chicken biscuits or unlimited salad and breadsticks at Olive Garden. It's in Tim waking up at 5:30 am with Judah so I can sleep another hour. And in getting a text that he's bringing home dinner so I don't have to cook {yes, even I hate to cook sometimes}. So we pretty much fast-forward through all the romantic crap and just eat good food. At home. In our sweats. And go to bed early. Because Judah hasn't pooped in three days so he's probably going to be up with gas all night.

Just keepin' it real.

This recipe is inspired by Lauren's Latest, an incredible site with incredible recipes. You've probably seen many of her recipes on Pinterest. I was so excited to try this recipe, but there were a few things I knew wouldn't fly in our house, including goat cheese. Tried it. Hated it. Sorry. Goats are for feeding at the county fair, not for making cheese. But for those of you with much finer taste than I, head over to her site and take a look at the original recipe. #overmyhead

  • 2 whole red bell peppers

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 cup heavy cream
  • 1/2 cup milk
  • 4 oz. feta cheese
  • 2/3 cup grated parigiano reggiano cheese

  • 12 oz. fettucini
  • 1/4 cup shredded Italian cheese {for dusting}
Salt and pepper


First, we're going to pre-heat the oven to 450 degrees F. Toss the red peppers on a non-stick pan and bake for 20-30 minutes.

While that's going on, we're going to start on the sauce.

Sauté the garlic in the olive oil for about 5 minutes.

Pour the heavy cream and milk into the pot.

Grab the feta. Have I ever mentioned how much I love this cheese? Because I do.

Toss it in, too.

Stir for 5-7 minutes on a medium heat until the cheese is melted.

Go ahead and check on the peppers. When they're done, they should be all wrinkly and cute.

Remove the skin, which should be easy to do. It peels right off. Scrape out the seeds and the stem, as well. Chop them up into small slices.

Toss the sliced red peppers and the grated parigiano reggiano cheese
 into the pot.

Using an immersion blender, combine the ingredients until creamy. You can get exactly the consistency you want depending on how long you blend it.

I always forget about the pasta. This is my favorite brand of fettucini. And I love this picture because it makes my counters look shiny, which they're totally not.

Cook according to package instructions.

Once that's done, it's time to serve!



Shredded Italian cheese.

Nom nom nom.

Serve with garlic bread and salad, and you'll totally feel the love.

Love and good food,

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