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Whipped Pepper and Ricotta Pasta
Plat

Whipped Pepper and Ricotta Pasta

35 minPour 4Nutri-Score B€€
par @the_pastaqueen29 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • bell peppers (cored, white parts removed, roughly chopped)Fruits et légumes3 morceaux
  • chili pepper (chopped)Fruits et légumes1 morceau
  • tomato paste (a little, for depth)Épicerie15 g
  • olive oil (for cooking and finishing)Épicerie30 ml
  • salt (for the sauce and the pasta water)Épices8 g
  • water (a splash, for the sauce)Autres60 ml
  • pasta (short or long pasta)Céréales320 g
  • ricotta (fresh, well drained)Produits laitiers400 g

par portion

Nutrition

452kcal

Glucides
63 g
Protéines
16 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Robot multifonction
  • Tamis
  • Saladier
  • Marmite
  • Fouet

pas à pas

Préparation

  1. Prepare the peppers

    • Core the bell peppers and remove all the white inner parts, which are slightly bitter.
    • Roughly chop the peppers and the chili pepper.
    Étape 1

  2. Cook the pepper sauce

    • Heat the olive oil in a frying pan and add the peppers and chili.
    • Season with salt, add a splash of water and a little tomato paste.
    • Cover and cook until the peppers are very soft and sweet.
    Étape 2

  3. Blend and strain

    • Blend the cooked peppers in a food processor until smooth.
    • Pass the purée through a sieve to get a velvety sauce.
    Étape 3

  4. Cook the pasta

    • Bring a pot of salted water to a boil and cook the pasta until al dente.
    Étape 4

  5. Whip the ricotta

    • Whip the ricotta with the velvety pepper sauce until light and creamy.
    Étape 5

  6. Combine and serve

    • Loosen the whipped ricotta with a splash of hot pasta water.
    • Toss the drained pasta with the creamy pepper sauce.
    • Finish with a drizzle of olive oil and serve.
    Étape 6
Obtenir Mezze