Easy High-Fiber Spelt Pasta with Ricotta Basil Sauce
Ingredients
Pasta
spelt pasta (dry)
180 g
Sauce
ricotta
85 g
lemon (juiced)
0.5 piece
basil leaves
40 g
black pepper (cracked)
2 tsp
olive oil
2 tbsp
pasta water
50 ml
garlic
1 clove
salt
1 tsp
Parmesan cheese (grated)
50 g
cannellini beans (drained)
240 g
capers
2 tsp
Garnish
chili flakes
1 tsp
Parmesan cheese (grated)
15 g
basil leaves
6 piece
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add 180g spelt pasta and cook according to package instructions until al dente.
Blend the sauce
Add ricotta, lemon juice, basil leaves, cracked black pepper, olive oil, pasta water, garlic clove, salt, grated Parmesan, drained cannellini beans and capers to a blender. Blend until smooth and creamy.
Combine and serve
Drain the cooked pasta and return it to the pot. Pour the blended sauce over the pasta and toss to coat evenly. Divide into 3 portions, garnish with chili flakes, extra Parmesan and fresh basil leaves.
Original recipe
Storage
Best enjoyed fresh. Sauce can be stored separately in the fridge for up to 3 days.
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