Plat
Roasted Red Pepper & Tomato Pasta
45 minPour 4Nutri-Score B€€
B
45 min
45 minRoasted Red Pepper & Tomato Pasta
ce qu’il vous faut
Ingrédients
red bell peppers (halved, seeds and stem removed)Fruits et légumes2 morceaux- sweet cherry tomatoes (whole)Fruits et légumes400 g
garlic (cloves, unpeeled)Fruits et légumes6 morceaux
olive oil (for roasting)Épicerie45 ml
ricotta (creamy)Produits laitiers250 g
Parmesan (finely grated, plus more to serve)Produits laitiers80 g
pasta (your favourite shape)Céréales400 g
salt (for the pasta water and seasoning)Épices5 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
548kcal
- Glucides
- 83 g
- Protéines
- 20 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Marmite
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.