1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup whole milk
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 12-ounce jar roasted red pepper, drained with liquid discarded
12 ounces fettuccine
1 tablespoon salt
Grated Parmesan cheese
Place the garlic powder, onion powder, milk, heavy cream, Parmesan cheese and roasted red peppers Into a blender and puree until smooth. Pour into a large skillet and warm through over medium-low heat.
Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Drop the pasta in and cook according to package directions, usually for about 7 minutes.
Drain the pasta, reserving about 1/2 cup of the pasta water.
Add the pasta back to the pot and add the roasted red pepper sauce and reserved pasta water. Stir to combine.
Plate and top with additional Parmesan cheese.