Fettuccine with creamy roasted red pepper and feta sauce / Roasted bell pepper soup

Google is amazing.... you can find anything ...well, almost anything on it.... One day, I just had just 3 red bell peppers in my refrigerator. I googled "recipe with red bell peppers" and I got 100's of recipes as a result. I chose a easy one from food network and it has been my family favorite for a long time. 

Add a few more ingredients, minus the pasta and you will get a tasty and filling soup. It goes well with Garlic bread and some fresh salad. 

Ingredients:

For the pasta:

• 3 red bell peppers
• 1 onion
• 5 garlic cloves
• salt/pepper
• 2 tbsp feta cheese
• 300 gms fettucine(or any other which you prefer) 
• fresh parsley to garnish
• 1tsp olive oil

For the soup:

• 3 red bell peppers
• 2 small potatoes
• 2 onions
• 3-4 garlic cloves
• 1 medium carrot
• salt/pepper 
• 1 tsp olive oil
• butter/croutons and fresh parsley to garnish

Recipe:

For the pasta:

• Boil the pasta in enough salted water till it is cooked al dente.

• Wash and clean the bell peppers, remove seeds and chop them roughly.
• Chop onions and garlic and arrange them with the peppers in a baking tray greased with 1/2 tsp olive oil.

• Roast in a preheated oven at 200 degrees for 20-25 minutes. Alternatively, you can also roast it directly on the gas stove flame.

• Grind the vegetables in a food processor, until they are smooth and creamy. 

• Take about 1/2 tsp olive oil in a pan, pour the mix and a little water if it is too thick and let it cook for 2-3 minutes. Season with salt and pepper. 

• Add boiled and salted pasta and mix well.
• Add 1 tbsp crumbled feta cheese.

• Serve with more feta cheese and fresh chopped parsley(i din't have).

• If you have a few more ingredients, you can make a very delicious soup out of the peppers too....

For the soup:

• Roast the red bell peppers with the garlic and onions as before(I sauteed the onion and garlic separately in a tsp of olive oil in a pan)
• Boil the potatoes and carrot in a pressure cooker.

• Puree all the vegetables together in a blender. 
• Season with salt and pepper.
• Serve hot drizzled with olive oil/butter and fresh parsley and croutons.

One more picture of the pasta .... :)

Quantity:

• 3-4 servings

Notes:

• I also added some grated Parmesan cheese, I feel I always need "extra Parmesan cheese" on my Italian inspired recipes. 
• You can remove the skin of the roasted bell pepper once it is cooled before grinding it.
• As you have noticed, I have used spaghetti ... I think you can use any pasta you like.

You can try the following pasta recipes too....

• Roasted Vegetables and Pasta Salad *
• Penne with basil chicken
• Basil Pesto Spaghetti