Creamy Roasted Red Pepper Pasta

Ready in just 15 minutes, this Creamy Roasted Red Pepper Pasta features swirls of luscious ricotta blended with garlic and red bell peppers for a sauce that puts tomatoes to shame! Served with a combination of tagliatelle pasta and zucchini noodles, this simple dinner is both filling and delicious.

Course Dinner, Main, Main Course

Cuisine Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 766kcal

Author Karly Gomez

Ingredients

4 roasted red bell peppers peeled and seeded
2 cups whole milk ricotta
7 cloves garlic peeled
3 tablespoons red wine vinegar
1 ½ tablespoons olive oil
2 teaspoons red pepper flakes
1 ½ teaspoons kosher salt
1 lb tagliatelle pasta
4 medium zucchini spiralized
2 cups fresh basil chiffonade
parmesan for serving

Instructions

Add the roasted red peppers, ricotta, garlic, vinegar, olive oil, red pepper flakes, and kosher salt to a high-powered blender or food processor and blend until smooth. Transfer sauce to a pot and heat on medium-low until hot but not simmering.
Prepare tagliatelle pasta as directed on the package. Drain well once cooked and transfer to a large bowl. Add the spiralized zucchini and red pepper sauce and toss gently to combine, then fold in the fresh basil. Serve with a sprinkle of parmesan and enjoy!

Notes

Cut the zucchini into chunks rather than only cutting off the ends, this will ensure you don't end up with ridiculously long strands of zucchini noodles.
You can roast red bell peppers as I do for my pepper paste, or over the open flame of a gas cooktop, which is a super fast way to get it done. If you're in a pinch, you can use jarred roasted red peppers (you'll need two jars minimum, however, which can get expensive), just drain them very well before using.
Ramp up the heat by adding more red pepper flakes!
If you don't have any zucchini on-hand, you can absolutely use all tagliatelle instead.

Nutrition