Hauptgericht
Roasted Red Pepper & Tomato Pasta
45 Min.Für 4Nutri-Score B€€
B
45 Min.
45 Min.Roasted Red Pepper & Tomato Pasta
was Sie brauchen
Zutaten
red bell peppers (halved, seeds and stem removed)Obst & Gemüse2 Stücke- sweet cherry tomatoes (whole)Obst & Gemüse400 g
garlic (cloves, unpeeled)Obst & Gemüse6 Stücke
olive oil (for roasting)Vorräte45 ml
ricotta (creamy)Milchprodukte250 g
Parmesan (finely grated, plus more to serve)Milchprodukte80 g
pasta (your favourite shape)Getreide400 g
salt (for the pasta water and seasoning)Gewürze5 g
black pepper (freshly ground)Gewürze1 g
pro Portion
Nährwerte
548kcal
- Kohlenhydrate
- 83 g
- Eiweiß
- 20 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backofen
Backblech
Standmixer
Kochtopf
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Heat the oven to 200 °C.
- Arrange the red peppers, cherry tomatoes and garlic cloves on a baking tray, drizzle with olive oil and season with salt and pepper.
- Roast until the vegetables are soft and nicely caramelized.
- Schritt 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Schritt 3
Blend the sauce
- Squeeze the roasted garlic out of its skins.
- Blend the roasted peppers, tomatoes and garlic with the ricotta until completely smooth.
- Season with salt and pepper.
- Schritt 4
Toss and serve
- Toss the drained pasta with the sauce, loosening with a splash of pasta water if needed.
- Finish with plenty of grated Parmesan and serve.