Low Carb Fettuccini with Roasted Red Pepper Sauce

Low Carb Fettuccini with Roasted Red Pepper Sauce

This quick & easy low carb dinner is low on effort but biiiggg on flavour. A few simple ingredients & 25 mins makes this perfect for a delicious weeknight meal. 

Serves 2 


1 Box Qetoe Fettuccini 

1x Roasted Peppers 330g Jar, drained (3 whole peppers approx.)

1x Burrata 

2 tbsp Pine Nuts, lightly toasted + more for garnish

2 cloves Garlic, peeled 

1 Tbsp Red Wine Vinegar

1tsp Dried Italian Herbs 

1 tbsp + 1 tsp Olive Oil divided

½ tsp Pepper, freshly cracked

Sea Salt to taste 



Mint for garnish 


Boil pasta according to package directions, reserve 1 cup/250 ml cooking water & drain the rest. 

In a blender, add the peppers, garlic, herbs, salt, pepper, vinegar, pine nuts, 1tbsp olive and a 1/4th cup pasta water, blend till smooth. 

Heat up a skillet and 1tsp olive oil add the sauce and another ¼ cup of pasta water, bring to a boil. Check & adjust seasoning to taste adding some more water if necessary for consistency. 

Pour warm sauce over pasta and mix well. Top with burrata, toasted pine nuts, fresh mint & some more freshly cracked pepper. Crack open the burrata and mix into the pasta, serve.