Roasted Red Pepper Pasta
Equipment
Ingredients
Vegetables
Red bell peppers (whole)
4 piece
Cherry tomatoes (whole)
250 g
Shallots (whole)
2 piece
Garlic cloves (whole)
4 piece
Pantry Staples
Olive oil
60 ml
Dried oregano
2 tsp
Salt
1 tsp
Black pepper
0.5 tsp
Pasta & Dairy
Spaghetti (dry)
400 g
Vegetable broth
200 ml
Ricotta cheese
200 g
Parmesan cheese (grated)
50 g
Herbs
Fresh basil leaves (fresh)
20 g
Fresh basil for garnish (fresh)
10 g
Instructions
Preheat oven and prepare baking dish
Preheat oven to 200°C. Drizzle olive oil in a large baking dish.
Add vegetables to baking dish
Add whole red bell peppers, cherry tomatoes, whole shallots, and whole garlic cloves to the baking dish. Season with salt, pepper, and dried oregano. Pour vegetable broth over vegetables.
Roast vegetables
Cover the baking dish with foil and roast in the preheated oven for 30 minutes until vegetables are soft and caramelized.
Cook spaghetti
While vegetables roast, cook spaghetti in boiling salted water according to package instructions until al dente. Drain and set aside. (Do this in the last 10 minutes of roasting.)
Blend sauce and mix with pasta
Remove vegetables from oven. Peel peppers if desired, then blend roasted vegetables with ricotta cheese until smooth. Toss with cooked spaghetti.
Serve with toppings
Serve pasta topped with grated parmesan and fresh basil leaves.
Original recipe
Storage
Store in airtight container. Best eaten fresh but can be frozen.
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