Hoofdgerecht
Roasted Red Pepper & Tomato Pasta
45 minVoor 4Nutri-Score B€€
B
45 min
45 minRoasted Red Pepper & Tomato Pasta
wat je nodig hebt
Ingrediënten
red bell peppers (halved, seeds and stem removed)Groente en fruit2 stukken- sweet cherry tomatoes (whole)Groente en fruit400 g
garlic (cloves, unpeeled)Groente en fruit6 stukken
olive oil (for roasting)Voorraadkast45 ml
ricotta (creamy)Zuivel250 g
Parmesan (finely grated, plus more to serve)Zuivel80 g
pasta (your favourite shape)Granen400 g
salt (for the pasta water and seasoning)Kruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
548kcal
- Koolhydraten
- 83 g
- Eiwitten
- 20 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Blender
Soeppan
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.