Plato principal
Roasted Red Pepper & Tomato Pasta
45 minPara 4Nutri-Score B€€
B
45 min
45 minRoasted Red Pepper & Tomato Pasta
receta de
Jo and Bart
@joandbart
15 recetas
35 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
red bell peppers (halved, seeds and stem removed)Frutas y verduras2 piezas- sweet cherry tomatoes (whole)Frutas y verduras400 g
garlic (cloves, unpeeled)Frutas y verduras6 piezas
olive oil (for roasting)Despensa45 ml
ricotta (creamy)Lácteos250 g
Parmesan (finely grated, plus more to serve)Lácteos80 g
pasta (your favourite shape)Cereales400 g
salt (for the pasta water and seasoning)Especias5 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
548kcal
- Carbohidratos
- 83 g
- Proteínas
- 20 g
- Grasas
- 16 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Olla
Escurridor
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.