Danie główne
Roasted Red Pepper & Tomato Pasta
45 minPorcje: 4Nutri-Score B€€
B
45 min
45 minRoasted Red Pepper & Tomato Pasta
przepis od
Jo and Bart
@joandbart
15 przepisów
35 importów
ugotowano 0 razy
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Składniki
red bell peppers (halved, seeds and stem removed)Warzywa i owoce2 kawałki- sweet cherry tomatoes (whole)Warzywa i owoce400 g
garlic (cloves, unpeeled)Warzywa i owoce6 kawałki
olive oil (for roasting)Spiżarnia45 ml
ricotta (creamy)Nabiał250 g
Parmesan (finely grated, plus more to serve)Nabiał80 g
pasta (your favourite shape)Produkty zbożowe400 g
salt (for the pasta water and seasoning)Przyprawy5 g
black pepper (freshly ground)Przyprawy1 g
na porcję
Wartości odżywcze
548kcal
- Węglowodany
- 83 g
- Białko
- 20 g
- Tłuszcz
- 16 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Blender kielichowy
Garnek
Durszlak
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.