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Whipped Pepper and Ricotta Pasta
Danie główne

Whipped Pepper and Ricotta Pasta

35 minPorcje: 4Nutri-Score B€€
od @the_pastaqueen29 importówugotowano 0 razy
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Składniki

4 osoby
  • bell peppers (cored, white parts removed, roughly chopped)Warzywa i owoce3 kawałki
  • chili pepper (chopped)Warzywa i owoce1 kawałek
  • tomato paste (a little, for depth)Spiżarnia15 g
  • olive oil (for cooking and finishing)Spiżarnia30 ml
  • salt (for the sauce and the pasta water)Przyprawy8 g
  • water (a splash, for the sauce)Inne60 ml
  • pasta (short or long pasta)Produkty zbożowe320 g
  • ricotta (fresh, well drained)Nabiał400 g

na porcję

Wartości odżywcze

452kcal

Węglowodany
63 g
Białko
16 g
Tłuszcz
16 g
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Przybory

  • Patelnia
  • Robot wielofunkcyjny
  • Sito
  • Miska
  • Garnek
  • Trzepaczka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Cook the pasta

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

  5. Whip the ricotta

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