Créé avec l’IA
Roasted Red Pepper and Ricotta Pasta
25 min 491 kcal par portion Facile
Ingrédients
4 Portions
- Egg-free soy-free dried spaghetti280 g
- Roasted red bell peppers400 g
- Halal-certified whole-milk ricotta250 g
- Olive oil15 g
- Plain tomato paste60 g
- Yellow onion, diced150 g
- Garlic, minced20 g
- Fresh spinach150 g
- Halal-certified vegetarian-rennet Parmesan, grated25 g
Instructions
- 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.
- 2
Before draining the spaghetti, reserve about 250 ml of the pasta cooking water. Drain the spaghetti and set it aside.
- 3
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
- 4
Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant.
- 5
Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and coats the onion.
- 6
Transfer the cooked onion mixture to a blender. Add the roasted red bell peppers and ricotta, then blend until smooth and creamy. If necessary, add a small amount of reserved pasta water to help the mixture blend.
- 7
Pour the sauce back into the skillet and warm it over medium-low heat. Add the fresh spinach and cook for 2–3 minutes, stirring, until wilted.
- 8
Add the drained spaghetti to the skillet and toss until evenly coated. Gradually mix in enough reserved pasta water to create a smooth sauce that clings to the pasta.
