Roasted Red Pepper Ricotta Pasta
This roasted red pepper ricotta pasta has the best 'nomato' sauce, and is a great alternative to tomato-heavy ones. Creamy and flavourful, the sauce works great on any form of spaghetti, pasta or gnocchi and is a great comfort food dinner dish.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Main Dish
Cuisine: American, British, Italian
Diet: Vegetarian
Servings: 2 servings
Calories: 368kcal
- 4 oz spaghetti (dry weight)
For the ricotta and red pepper sauce
- 1 teaspoon olive oil
- 2 small red bell peppers cut into large chunks
- ½ white onion finely diced
- 1 garlic clove finely diced
- ½ teaspoon dried thyme
- large handful fresh basil leaves
- ½ cup ricotta cheese
- pink himalayan salt to taste
- black pepper optional, to taste
Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
Add the peppers to the tray. Drizzle with olive oil and sprinkle over the thyme. Roast for approximately 30 minutes until they are tender.
While the peppers are roasting, fry the onion and garlic for 3-4 minutes until softened.
Cook the spaghetti according to packet instructions. Reserve ¼ cup of pasta water.
While the pasta is cooking, add the roasted peppers, onion, garlic, basil (leave a few leaves aside for garnish), ricotta cheese and a pinch of salt and black pepper (if using) to a food processor. Blend until it becomes a creamy sauce. If it is too thick, add a splash of the reserved pasta water and blend again.
Drain your spaghetti, and return it to the pan. Stir through the sauce, and re-heat slightly if necessary. Add a grind of black pepper to preference. Serve immediately.
- Once the red peppers have roasted set aside for a few minutes to cool slightly before blending into the sauce.
- Thin the sauce with a little reserved pasta water if required.
- Feeling hungry? Adding a little more ricotta will make the sauce more filling.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance, food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
- spaghetti, for which wheat scores 1 and has a ? as a liberator.
- garlic, which scores 1.
- black pepper, which scores 2. The SIGHI list states that small amounts are well tolerated.
Calories: 368kcal | Carbohydrates: 52g | Protein: 15g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 60mg | Potassium: 395mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2601IU | Vitamin C: 97mg | Calcium: 158mg | Iron: 2mg