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
- 4 red peppers whole
- 1 tbsp oil
- 250 g pasta
- Black pepper
- 2 tbsp ricotta
- 4 tbsp cheddar cheese grated
- Fresh herbs basil and parsley will both work well, to serve
- 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.
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.