Creamy Red Pepper-Feta Sauce

I've been on such an Ellie Krieger kick as of late. I saw her make this dish and fell in love with the thought of a creamy pasta. So of course I tried it out :)

Creamy Red Pepper-Feta Sauce (6 servings at 3 points a piece)

Ingredients:

1 small onion, chopped
3 garlic cloves, peeled and chopped
16 oz jar of roasted red peppers, drained and chopped
1/2 cup fat-free chicken broth
6 oz reduced-fat feta cheese
1 lb cooked whole wheat fettuccine
salt and pepper to taste
2 tbsp fresh parsley

Instructions:

Spray a heavy skillet with cooking spray and heat over medium-high heat. Saute the onion and garlic until soft, about 10 minutes. Add the roasted red peppers and saute until heated through. Remove from heat and let cool slightly. Place the mixture in the bowl of a food processor with the broth and all but 2 tbsp of feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Toss with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper to taste. Serve this dish with a sprinkling of the parsley and remaining feta cheese.

Talk about a creamy sauce! The husband and I were really surprised at how great the sauce turned out. We love roasted red peppers and feta, but I wasn't sure about grinding them up together in a food processor. The sauce was really full of flavor and very creamy. Just the way you want a sauce to be when pairing it with pasta. Serve this dish with a salad and a slice of garlic bread for a great complete meal.