Red pepper and tomato pasta
Serves 3
Directions
- 1Preheat your oven to 200'C.
- 2Roughly chop the peppers and add to a roasting dish with the tomatoes, garlic cloves and basil.
- 3Season with salt and pepper.
- 4Drizzle over the olive oil, toss everything together and roast for about 25 minutes until the vegetables have softened and are starting to char.
- 5Remove from the oven and allow to cool.
- 6Blend the roasted vegetables with the ricotta until smooth.
- 7Cook the pasta according to packet instructions, then drain (reserving a mug of pasta water).
- 8Add the sauce to a pan and heat through.
- 9Tip in the cooked pasta, the drained beans and the parmesan.
- 10Add a splash of pasta water and stir everything together, letting it all cook for a few minutes until the parmesan has melted into the sauce and everything is heated through.
- 11Season to taste, then serve with an extra grating of parmesan on top.
Ingredients
- 250 g pasta
- 2 red peppers
- 300 g tomatoes
- 5 garlic cloves
- 1 tsp dried basil
- 100 g ricotta
- 1 tbsp olive oil
- 400 g cannellini beans
- 20 g parmesan
- salt and pepper
Equipment
roasting dishovenblenderpan
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