Fettuccine with Vegetables and Roasted Red Pepper Sauce

Fettuccine alle Verdure


This is a great dish for the health conscious vegetarians who are trying to avoid cream in their pastas. Instead of cream I use a roasted red pepper sauce that binds the sauce together the way cream would and provides a sauce for the fettuccine to absorb.

Total Time from Start from Finish: 1 hour and 10 minutes


  • Fettuccine made with 3 eggs and 2 ¼ cups of flour
  • 2 red peppers
  • 2 tablespoons room temperature butter
  • Salt
  • Freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic, finely chopped
  • 2 cups eggplant, peeled and ½-inch diced
  • 2 cups zucchini, washed and ½-inch diced
  • 1 yellow pepper, peeled, seeded, cored and cut into ½-inch squares
  • ¼ cup freshly grated Parmigiano-Reggiano


  1. Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a bowl and cover it tightly with plastic wrap. After 20 minutes take the peppers out, cut them in half, remove the core, and scrape away the skin, the seeds, and white pith. Place the peppers and butter in a food processor, add salt and pepper and run the processor until creamy. Remove and set aside.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  3. Put the olive oil and garlic in a 12-inch skillet and place over medium heat. When the garlic begins to sizzle add the eggplant, zucchini and yellow pepper. Season with salt and pepper and stir until all the vegetables are well coated. (Do not worry if the eggplant absorbs all the oil, it will release it again when it is cooked). Cover the pan and cook, stirring periodically, until the vegetables are tender, 15 to 20 minutes.
  4. Uncover the pan with the sauce and if there is liquid in the pan cook uncovered until it has evaporated completely. Add the red pepper sauce, stir until it is heated through, then remove from the heat.
  5. Add 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente.
  6. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano, and serve at once.