Cheesy Roasted Red Pepper Pasta

Becca
by Becca
2 -3
1 hr 40 min

If you're looking for a really quick pasta recipe, I'm afraid you've come to the wrong place. Unlike a lot of my other pasta recipes (like my tomato and mascarpone pasta, or my quick pasta primavera, which can be made in just 15 minutes), this cheesy roasted red pepper pasta takes a bit longer to cook - but don't worry! It's almost all hands off time!

The sauce is made from roasted red peppers, whizzed up in a food processor. Just mix them through your pasta, and top with oodles of cheese. I used my favourite cheddar, as well as a few dollops of ricotta to make everything taste ultra creamy - utterly irresistible!


Cheesy Roasted Red Pepper Pasta
Recipe details
  • 2  -3
  • Prep time: 20 Minutes Cook time: 80 Minutes Total time: 1 hr 40 min
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Ingredients
  • ▢ 4 red peppers whole
  • ▢ 1 tablespoon oil
  • ▢ 250 g pasta
  • ▢ Salt
  • ▢ Black pepper
  • ▢ 2 tablespoon ricotta
  • ▢ 4 tablespoon cheddar cheese grated
  • ▢ Fresh herbs basil and parsley will both work well, to serve
Instructions
Rub the peppers with a little oil, and place them whole on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning them over half way. They should be very soft and slightly charred.
Immediately transfer the peppers to a plate, and cover tightly with cling film (alternatively you could put the peppers in a tightly sealed food bag). Set aside for a few minutes.
Boil the pasta until al dente.
When the peppers have sat for 5 minutes or so, gently peel off the skin and remove the seeds. Place the flesh in a mini food processor, and blitz until smooth.
When the pasta is ready, drain it and add the roasted red pepper purée. Season to taste, and transfer to a baking dish (either two individual dishes, or one larger dish).
Add a few small dollops of ricotta to the top of each dish, and sprinkle over the grated cheddar. Bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the cheese has melted and crisped up to your liking.
Serve topped with fresh herbs.
Becca
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