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Spaghetti with creamy bell pepper sauce

Name: Spaghetti with creamy bell pepper sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g Pasta spaghetti or other; 1 kg Peppers; 250 g Cow's milk ricotta; 30 g Extravirgin olive oil; q.s. Salt; q.s. Pepper

First course Pasta Vegetables

5.0

A simple and creamy sauce, bell peppers give a sweet note, and ricotta makes it all velvety

Yield: 4 servings

Total time: 55 min

Preparation time: 20 min

Cooking time: 35 min

Difficulty:

Cost:

Tools: Stove, Oven, Blender, Pan, Pot, Baking tray

Weight per serving: 420 g

Energy: 565 Kcal

Carbohydrates: 86 g

Fats: 16 g

Proteins: 21 g

Golf: 2 h

Allergens: Gluten, Milk

Diet: Vegetarian

Pairing: Sangiovese

Occasion: Friends dinner

Ingredients

Portions for 4 servings

Pasta (spaghetti or other)

400 g

Peppers

1 kg

Cow's milk ricotta

250 g

Extravirgin olive oil

30 g

Salt

q.s.

Pepper

q.s.

Directions

It takes 5 steps in 55 min

Place the bell peppers on a baking tray and bake at 200 degrees Celsius for 25 minutes

Once cooked, peel them and remove all the seeds, roughly chop them, and set aside

Bring a pot of salted water to a boil, then add the pasta

While the pasta is cooking, blend the bell peppers together with the ricotta, olive oil, and a little salt until it becomes a smooth and velvety cream

Tip: If you want to garnish the dish, reserve some bell peppers

Drain the pasta al dente and transfer it to a pan over high heat along with the bell pepper cream. Toss until the sauce is perfectly combined. Plate the dish, garnishing with some of the reserved bell peppers and a sprinkle of pepper