A Good Day for Vegetarian Cuisine Around Here:Fettuccine with Sweet Pepper-Cayenne Sauce

I love it when food goes so right. That is exactly what happened the other night when I was eating the amazing meal I made for my family. Yup, I'm saying it, I was pretty much the best cook ever one cold evening last week. I bet you wish you had been here for dinner, don't worry, next time you are invited!

I hate it when I can't figure out what to make for supper. A lot. It was 4:00 and I had no idea what I was going to make yet when I decided to check my email as a distraction. It turned out to have been a good idea because I had an email from Chatelaine with a bunch of different vegetarian meals. There was a good looking one with Quiona and Chickpeas but it just didn't look filling enough so I kept on hunting until I found 2 recipes that got gobbled (yup, gobbled) up by both kids, a comment from Hazel that sounded close to "This is so good it feels like I'm at a restaurant!" and Aaron eating until there were no leftovers. And there was a lot of should be leftovers.

Fettuccine with Sweet Pepper-Cayenne Sauce

1/2 a box of Fettuccine Pasta

1 TSBP of Olive Oil

2 Sweet Red Peppers, sliced into bite sized pieces

3 cloves of Garlic, minced (or 3 tsp of minced garlic)

3/4 tsp of Cayenne Pepper (I knew kids would be eating this so I only used 1/2 tsp)

1 cup of Sour Cream

3/4 cup of Vegetable Broth

3/4 cup of Grated Parmesan Cheese

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, pour Olive Oil  into a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.

Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.

Toss hot pasta with sauce and season with salt and pepper to taste; serve.

That is it! So fast and so delicious.