One Pot Roasted Red Pepper Pasta


Ingredients
5 cups gluten free vegetable broth
1 lb. gluten free Fettuccine
1 small Vidalia onion, sliced thin
4 cloves garlic, minced
1 (12 oz.) jar roasted red peppers
1 (15 oz.) can fire roasted diced tomatoes
1/2 Tbs. dried basil
1/4 tsp. crushed red pepper (optional)
Freshly ground black pepper, as desired
4 oz. cream cheese (optional)
Directions
Remove the red peppers from the liquid in the jar and then slice them into thin strips. In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper. Stir ingredients to combine. Break the gluten free fettuccine in half, then add it to the pot; stir well. Cook the pasta according to package directions until al dente. Once the pasta is tender, remove it from the heat. Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve immediately.