Roasted red pepper pasta sauce

• 2 sweet red peppers
• 1/4 cup freshly grated parmesan cheese
• 4 tsp olive oil
• pinch hot pepper flakes
• 1/2 cup chicken stock (or vegetable stock for vegetarian option)
• 2 tbsp cream cheese
• 1/4 tsp black pepper
• 2 tbsp each fresh basil, oregano, parsley, minced
• 350 grams fettucine, linguine, or penne dried pasta

1. Broil red peppers on greased baking sheet for 20 minutes, turning often, until blistered and charred on the outside.
2. Let cool, then peel the skin and remove the seeds.
3. In the meantime, cook pasta according to instructions.
4. To a food processor bowl, add stock, cream cheese, oil, black pepper, roasted red peppers, and pepper flakes.
5. Puree until smooth.
6. Pour pureed mixture into a saucepan.
7. Heat on medium and add grated parmesan cheese and fresh herbs.
8. Serve over cooked pasta.

sweet red peppers, freshly grated parmesan cheese, olive oil, hot pepper, chicken stock, cream cheese, black pepper, fresh basil, fettucine

Taken from recipeland.com/recipe/v/roasted-red-pepper-pasta-sauce-53427 (may not work)