Main
Roasted Red Pepper & Tomato Pasta
45 minServes 4Nutri-Score B€€
B
45 min
45 minRoasted Red Pepper & Tomato Pasta
what you need
Ingredients
red bell peppers (halved, seeds and stem removed)Produce2 pieces- sweet cherry tomatoes (whole)Produce400 g
garlic (cloves, unpeeled)Produce6 pieces
olive oil (for roasting)Pantry45 ml
ricotta (creamy)Dairy250 g
Parmesan (finely grated, plus more to serve)Dairy80 g
pasta (your favourite shape)Grains400 g
salt (for the pasta water and seasoning)Spices5 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
548kcal
- Carbs
- 83 g
- Proteins
- 20 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.