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roasted red pepper ricotta pasta in a bowl with a fork in it next to olive oil and basil.
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5 from 18 votes

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
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: American, British, Italian
Diet: Vegetarian
Servings: 2 servings
Calories: 368kcal
Author: Claire

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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