Roasted Red Pepper Sauce with Feta Cheese

In a medium skillet over low heat, sauté the onions in olive oil until soft and translucent, about 10 minutes. Transfer them to the bowl of a food processor of basin of a high powered blender. Add the roasted red peppers and 1/4 cup of stock. Blend until pureed and smooth. If the mixture is too stiff, add more stock. Return the pureed mixture to a pan and heat. Season with salt and pepper to taste and a squeeze of lemon juice. Add cooked pasta to the sauce and cook together so that all the pasta is coated in sauce. Scoop pasta into a large serving bowl and top with crumbled feta, fresh parsley and a drizzle of good olive oil.

Posted in: Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Sauces, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Sauces, Spring, Summer, Vegetarian, Vegetarian Fall, Vegetarian Sauces, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter

2 roasted red peppers, peeled and seeded
1/4-1/2 cup chicken or vegetable stock
1 large yellow or white onion, sliced
3 Tbsp olive oil
1 medium piece mild feta cheese
Chopped parsley
Kosher salt and fresh cracked black pepper
Lemon juice

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