Receta Cheesy roasted red pepper pasta
If you’re looking for a really quick pasta recipe, I’m afraid you’ve come to the wrong place. Unlike a lot of my other pasta recipes (see: 1, 2, 3, 4, 5), this cheesy roasted red pepper pasta takes a lot longer than 20 minutes – but don’t worry! It’s almost all hands off time!
First, you have to roast your red peppers. It’s really easy – stick the whole pepper in the oven (no chopping necessary!), and then go away and leave it for a while. When you come back, just remove the skin and seeds (with the help of a bit of steam), and you’re left with beautifully soft and sweet roasted red peppers. This is the hardest part of the recipe: resisting the urge to polish off the whole plateful right away.
Just think about a bubbly dish full of cheesy baked pasta, and you should be able to get through it.
Once you’ve roasted your peppers, just whizz them up in a food processor, mix them through your pasta, and top with oodles of cheese. I used my favourite cheddar, as well as a few dollops of ricotta to make everything taste ultra creamy – utterly irresistible!
Then, back into the oven one last time so everything can get nice and melty. I told you it wasn’t a quick recipe – but it’s still ridiculously easy, and so worth the wait.
By the way, if you’re wondering what type of pasta I used, it’s called ‘casarecci’, and it’s kind of a slightly twisted stick shape (…apparently I’m very poor at describing shapes). I don’t think I’ve had it before, but it was really great – nice and dense! (anyone who thinks all pasta shapes taste the same is mad)
I got the pasta online from a shop called Ufuud, which stocks some incredible authentic Italian ingredients – I also got some asparagus pesto and artichoke pesto, which was to die for (and I hate that phrase so I don’t use it lightly!). I’m also loving their selection of jams and preserves, which come in all sorts of flavours that I’ve never seen before – sour cherry! blueberry! mandarin! peach and lemongrass!! Check them out and let me know which is your favourite.
Cheesy roasted red pepper pasta Cook time 1 hour 20 mins Total time 1 hour 40 mins Author: Becca @ Amuse Your Bouche Recipe type: Main meal Yield: 2-3 Ingredients
4 red peppers, whole 1tbsp oil 250g pasta Salt Black pepper 2tbsp ricotta 4tbsp cheddar cheese, grated Fresh herbs, to serve (basil and parsley will both work well) Instructions
Rub the peppers with a little oil, and place them whole on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning them over half way. They should be very soft and slightly charred. Immediately transfer the peppers to a plate, and cover tightly with cling film (alternatively you could put the peppers in a tightly sealed food bag). Set aside for a few minutes. Boil the pasta until al dente. When the peppers have sat for 5 minutes or so, gently peel off the skin and remove the seeds. Place the flesh in a mini food processor, and blitz until smooth. When the pasta is ready, drain it and add the roasted red pepper purée. Season to taste, and transfer to a baking dish (either two individual dishes, or one larger dish). Add a few small dollops of ricotta to the top of each dish, and sprinkle over the grated cheddar. Bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the cheese has melted and crisped up to your liking. Serve topped with fresh herbs. 3.2.2807
Disclosure: I was gifted some free products from Ufuud to include in a recipe, but I was not otherwise compensated and all opinions are my own.