Roasted Red Pepper & Ricotta Pasta

Name: Roasted Red Pepper & Ricotta Pasta
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Cuisine: Bright Plates
Ingredients: to taste Black pepper; pinch Chilli flakes; 2 cloves Garlic; 30 g Parmesan; 2 tbsp Olive oil; 200 g Roasted red peppers; to taste Salt; small handful Fresh basil; 1 tsp Smoked paprika; 100 g Rigatoni; 100 g Ricotta

Blended-smooth sauce of roasted red pepper, garlic, and ricotta over rigatoni — coral-pink, silky, no cream.

25 minEasy~393 kcal / servingBright Plates

Contains glutenContains dairyContains sulphitesvegetarian

Nutrition

393 kcal

Calories

16 g

Protein

49 g

Carbs

15 g

Fat

Estimated, per serving

Good to know

Contains glutenContains dairyContains sulphitesvegetarian

Ingredients · per serving

to taste Black pepper
pinch Chilli flakes
2 cloves Garlic
30 g Parmesan
2 tbsp Olive oil
200 g Roasted red peppers
to taste Salt
small handful Fresh basil
1 tsp Smoked paprika
100 g Rigatoni
100 g Ricotta

Instructions

If using jarred peppers, drain. Otherwise roast at 230°C 25 min, peel.
Blend: peppers + ricotta + garlic + smoked paprika + olive oil + salt + pepper + splash water. Smooth.
Cook rigatoni to packet. Reserve mug pasta water.
Pour sauce in wide pan, warm 2 min. Add pasta + splash water. Toss until silky.
Off heat stir in half parmesan.
Plate. Top with parmesan, basil, chili flakes, pepper, olive oil.

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