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Whipped Pepper and Ricotta Pasta
Hoofdgerecht

Whipped Pepper and Ricotta Pasta

35 minVoor 4Nutri-Score B€€
van @the_pastaqueen29 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • bell peppers (cored, white parts removed, roughly chopped)Groente en fruit3 stukken
  • chili pepper (chopped)Groente en fruit1 stuk
  • tomato paste (a little, for depth)Voorraadkast15 g
  • olive oil (for cooking and finishing)Voorraadkast30 ml
  • salt (for the sauce and the pasta water)Kruiden en specerijen8 g
  • water (a splash, for the sauce)Overig60 ml
  • pasta (short or long pasta)Granen320 g
  • ricotta (fresh, well drained)Zuivel400 g

per portie

Voedingswaarden

452kcal

Koolhydraten
63 g
Eiwitten
16 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Keukenmachine
  • Zeef
  • Mengkom
  • Soeppan
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Cook the pasta

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

  5. Whip the ricotta

    • Whip the ricotta with the velvety pepper sauce until light and creamy.
    Stap 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.
    Stap 6
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