Creamy fettuccine pasta

Ingredients:

• 450 g whole grain fettuccine pasta
• 2 tbsp. l. olive oil
• 1 small onion, chopped
• 2-3 cloves garlic, peeled and chopped
• 1 can (450g) of canned roasted peppers, drained and chopped
• 0.5 tbsp. lightly salted vegetable broth
• 1 cup crumbled feta (or 180g package)
• 2 tbsp. l. chopped parsley

Preparation:

1. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook the onion and garlic until soft, about 10 minutes. Add the roasted peppers and heat through. Remove from heat and let cool slightly. Transfer the mixture to the bowl of a food processor, adding the broth and feta, reserving 2 tablespoons. Blend until smooth, about 30 seconds.
2. Cook the pasta according to the package directions. Drain, setting aside 0.5 cups of the cooking water. Toss the pasta with the sauce, adding more cooking liquid if needed. The sauce should coat the pasta well. Season with salt and pepper to taste. Divide the pasta among plates. Sprinkle with parsley and the remaining feta cheese. Serve with white fish.