Makes 4 servings. Difficulty
1 red bell pepper 8 ounces gf fettucini 2 teaspoons unsalted butter 1 garlic clove, minced 1 shallot, minced 1 zucchini, sliced 4-5 shiitake mushrooms, sliced 1 Tablespoon herb butter (see tips below) 1/4 cup parmesan cheese, grated 1/4 cup cream Salt and freshly ground black pepper
Preheat broiler. Place bell pepper directly under broiler. Rotate pepper until it is blackened on all sides. Remove from broiler and place in a tightly covered bowl for approximately 5-10 minutes. Remove and peel outer skin, remove stem and seeds. Dice pepper and set aside.
Prepare pasta according to package directions. Drain.
In a large skillet heat butter over medium heat. Add shallots and garlic; sauté for 1 minute or until softened. Add zucchini; sauté for 3-4 minutes. Add shiitakes and continue to sauté until vegetables are just tender. Add parmesan cheese, cream and roasted peppers. Simmer for 5 minutes or until thickened. Stir in 1 tablespooon herb butter. Adjust seasonings to taste with salt and freshly ground black pepper.
To make herb butter combine the following ingredients: 1/4 cup butter, softened 1 Tablespoon fresh basil, chopped* 1-1/2 teaspoons fresh chives, chopped* 1-1/2 teaspoons fresh thyme, chopped* 1-1/2 teaspoons fresh lemon juice
Adjust seasonings to taste with salt and freshly ground black pepper. Form into a log and wrap tightly in plastic wrap. Chill or freeze until ready to use. Herb butter will keep in the freezer for several months.
*You can use any combination of your favorite herbs.
We used Tinkyada’s gluten-free fettucini in this recipe. You can purchase this pasta by clicking the link below in our Recommended Tools section.