Description
Tons of roasted red peppers packed into this zesty, creamy sauce that couldn’t be simpler or more comforting!
Ingredients
Scale
- 4 red bell peppers, quartered and seeds and stem removed
- 1 bulb of garlic
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon white wine vinegar
- 1/4 cup Parmesan
- 1/2 cup ricotta cheese (see notes for non-dairy subs)
- 1/4 cup olive oil
- 12 oz. pasta such as linguine prepared according to package instructions
Instructions
- Preheat oven to 425 and prepare a baking sheet with parchment paper.
- Place quartered bell peppers skin side up on the baking sheet.
- Cut off the very top of the garlic bulb to expose a cross section of the insides of the garlic cloves. Remove the outermost papery skin. Put the clove in a square of foil. Drizzle with a tiny bit of olive oil and wrap up tightly in the foil. Place on the same baking sheet.
- Place in the oven for 30-45 minutes until the skins are black and the peppers are soft.
- Remove from the oven and allow to cool until cool enough to touch. Using your hands, remove the skin from the peppers. The skins should have separated from the flesh and be easy to remove.
- While the peppers are cooling, prepare your pasta.
- Place the roasted peppers into the food processor with the remaining ingredients and blend 2-3 minutes until smooth.
- Toss the prepared pasta with the sauce.
- To serve, top with ricotta, a drizzle of olive oil, flaky sea salt, freshly cracked black pepper, and fresh basil.
Notes
Vegan ricotta substitute: store bought cheese alternative, my homemade vegan ricotta, or my favorite alternative 1/2 cup of white beans (may need to add a splash of non-dairy milk to thin slightly).
- Prep Time: 5
- Cook Time: 45
- Category: Main, pasta
Keywords: roasted red pepper pasta, roasted red peppers, vegetarian pasta