Our easy roasted red pepper pasta’s sauce consists solely of roasted veggies. Okay, and a little olive oil and salt and pepper. In my opinion roasting vegetables is the absolute best way to eat them. The flavor from the roasted veggies is amazing, and the texture of the sauce is silky smooth. The vegetables are roasted and then go from the oven to the blender. Once they are blended into a smooth sauce they are transferred to a sauce pan to simmer. We add some pasta water if needed and stir in the pasta. The process is easy and the sauce is so flavorful! The sauce and pasta are delicious all on their own, but if you have had many of our recipes you know we always like to add another layer of flavor. To do just that we whip ricotta and serve the pasta over it. This takes it to another level! The creamy ricotta mixed with the red pepper sauce is the best combo!
Ingredients Needed for Roasted Red Pepper Pasta
The sauce in roasted red pepper pasta has the best flavor from the roasted vegetables. The veggies on the picture below are all that the sauce consists of besides a little olive oil and salt and pepper.
2 Red Bell Peppers
1 pound of tomatoes- I used a mix of vine and cherry, you can really use any combination of tomatoes.
1 bulb of garlic- yes the whole bulb goes into the sauce. Once the vegetables are done roasting just squeeze the cloves out into the blender. I love the flavor the roasted garlic adds to the sauce!
1 sweet onion
Pasta of choice- I used linguine but you can use your favorite!
Whipped ricotta- to make whipped ricotta you just add your desired amount of ricotta cheese to a blender with some seasonings and whip it until smoothy and creamy! As simple as that! We spread the ricotta on the bottom of the plate and serve the pasta on top! The creamy layer of ricotta is so delicious!
Parmesan cheese- for garnish
Easy Roasted Red Pepper Pasta
Ingredients
- 2 red bell peppers stems and seeds removed, cut in half, lay cut side down
- 1 lb a mix of vine on and cherry
- 1 bulb garlic cut top off to expose cloves
- 1 sweet onion quartered
- 2 T olive oil
- 1 lb pasta of choice
- 1 lb italian sausage optional
- 1/2 cup reserved pasta water
- 15 oz ricotta cheese whipped with italian seasoning, salt & pepper, to taste
Instructions
- Preheat oven to 400. Prepare veggies according to ingredient list and lay on foil lined rimmed sheet pan. Drizzle with olive oil and salt and pepper. Toss to coat.
- Roast for 35-40 minutes
- While veggies are roasting brown the italian sausage if using and boil & salt water for pasta.
- Drain sausage and remove to a plate. Reserve pan for pasta sauce.
- Cook pasta until al dente and reserve 1/2 cup pasta water for the sauce.
- When veggies are done roasting carefully transfer them and all the liquid from the pan into a blend. Do not add the entire garlic bulb, just squeeze out the cloves. Blend until smooth and pour into pan. Simmer over low heat for 5 minutes. Stir in pasta water.
- Whip ricotta and seasonings in blender until smooth and creamy.
- Stir pasta and sausage into sauce.
- Spread desired amount of ricotta onto a plate and top with pasta. Garnish with parmesan cheese. Enjoy!
If you love roasted vegetables you should also try our roasted tomato soup!
