Roasted Red Pepper and Feta Spaghetti

• 12 oz spaghetti
• 2 cups roasted red peppers (jarred or fresh)
• 1 cup crumbled feta cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: red pepper flakes for spice

Steps

1. 1 Cook spaghetti according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil and butter over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in roasted red peppers and cook for 3-4 minutes.
5. 5 Pour in heavy cream, bring to a gentle simmer, and let thicken slightly.
6. 6 Add cooked spaghetti to the skillet, tossing to coat in the sauce.
7. 7 Stir in crumbled feta and grated Parmesan, allowing the cheese to melt into the sauce.
8. 8 Season with salt and pepper to taste, and toss in chopped basil.
9. 9 Serve immediately, garnished with extra feta and basil if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Use goat cheese instead of feta for a tangy twist.

Substitutions

• Use vegetable broth instead of cream for a lighter version.
• Substitute feta with mozzarella for a milder flavor.

Pairings

• A glass of chilled Sauvignon Blanc.
• A side of garlic bread.

Nutrition

Tips

• For a richer flavor, use sun-dried tomatoes in oil in place of some roasted red peppers.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore creaminess.

Freezing: This dish does not freeze well due to the feta and cream sauce.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty bread on the side.

FAQ