Red Pepper Pasta + Whipped Ricotta

Red Pepper Pasta + Whipped Ricotta

Makes 4 portions



For the red pepper sauce

2 sweet peppers, roughly chopped

1 large tomato, roughly chopped

1 small onion, roughly chopped

3 large garlic cloves, whole

1 tbsp cane sugar

1 tbsp dried oregano

1 tsp sea salt

¼ tsp black pepper, ground

1 tsp dried sage

1 tsp sweet paprika

1 cup vegetable stock

1 cup milk or cream


For the whipped ricotta

400g plain ricotta

Juice from 1 medium lemon

¾ tsp sea salt


For the pasta

400g dried spaghettini (or other pasta), cooked according to package instructions

100g arugula, washed


Optional garnish: grated parmesan



For the red pepper sauce

Place all ingredients, except milk/cream, into a high speed blender and blend until smooth.


Pour into a medium saucepot and add milk/cream on a medium heat. Cook on a medium heat, stirring frequently, for 1 ½ hours. When pasta has finished cooking, stir 2 tbsp of pasta water into the red pepper sauce. Season to taste with salt and pepper.


For the whipped ricotta

Place all ingredients into a food processor and blend until smooth.


To assemble

Cook and drain pasta. Place back on the stove on low and stir in the red pepper sauce with the pasta. Remove from heat then fold in arugula.


Divide whipped ricotta on the bottom of each plate and spread out with the back of a spoon. Place pasta on top. Garnish with grated parmesan.