Spaghetti with Sweet Red Pepper Sauce

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  tablespoon butter
• 3  cloves garlic, chopped
• 1  cup  chopped red onion
• 3  sweet red peppers, seeded,chopped
• 1 1⁄3 cups  vegetable stock
•  salt
•  fresh ground pepper
• 3⁄4 lb spaghetti or 3⁄4 lb  spaghettini
• 1⁄2 cup  chpped fresh basil or 1⁄2 cup parsley, plus extra for garnish
• 1  large lemon, grated zest of
•  freshly grated parmesan cheese

Directions

1. Heat oil and butter in large nonstick skillet over medium high heat.
2. Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
3. Add stock, salt and pepper.
4. Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
5. Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
6. Cook pasta in large pot of boiling salted water until al dente.
7. Drain well and add to sauce in skillet.
8. Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
9. Transfer to large serving bowl and sprinkle with lemon zest.
10. Serve with cheese and pass the peppermill.