Roasted Pepper and Ricotta Pasta: Creamy, Smoky, and So Easy to Make
Transform simple ingredients into a dinner that feels both elegant and comforting with this Roasted Pepper and Ricotta Pasta. This vibrant dish combines the sweet smokiness of oven-roasted red peppers with the creamy, mild tang of ricotta cheese to create a sauce that’s bursting with flavour. Enhanced by roasted cherry tomatoes, garlic, and fresh thyme, this pasta is perfect for busy weeknights or a casual weekend meal. Scroll down or tap ‘Jump to Recipe’ to start cooking!
Simple Ingredients, Exceptional Flavours
This recipe celebrates the magic of roasting — turning everyday vegetables into deeply flavoured, luscious ingredients. Here’s what you’ll need:
- Red peppers: Roasting these softens them and brings out their natural sweetness, adding a smoky undertone to the sauce.
- Ricotta cheese: Silky and creamy, ricotta balances the roasted vegetables with its mild, fresh flavour.
- Cherry tomatoes: Roasting intensifies their sweetness, giving a juicy burst to the sauce.
- Garlic bulb: Roasted whole, garlic loses its sharpness and becomes rich, sweet, and mellow.
- Fresh thyme: Adds a subtle herbal note that complements the roasted vegetables perfectly.
- Olive oil: Drizzled over everything before roasting to enhance caramelisation and flavour.
- Pasta water: Reserved cooking water adds the perfect starchy touch to loosen the sauce and help it cling to the pasta.
How to Make Roasted Pepper and Ricotta Pasta
Roast the Vegetables
Place the whole red peppers, cherry tomatoes, a bulb of garlic, and sprigs of thyme on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Roast until everything is soft and lightly charred, giving the vegetables a rich, caramelised depth.
Once cooled slightly, peel the skins off the peppers and tomatoes, discard the pepper stems and seeds, and squeeze the garlic cloves out of their skins. Strip the roasted thyme leaves from their stalks and set everything aside.
Make the Sauce
Add the peeled peppers, tomatoes, roasted garlic, thyme leaves, and ricotta to a food processor. Blend until smooth, adding any juices left on the tray to boost the flavour. You’ll end up with a creamy, smoky sauce ready to coat the pasta.
Cook the Pasta and Combine
Bring a large pan of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, make sure to reserve at least ½ cup of the cooking water — you may want extra if you prefer a looser sauce.
Once the roasted vegetables have been blended into a smooth sauce, transfer it to a large pan. Stir in the reserved pasta water and mix well to loosen the sauce slightly. Taste and adjust the seasoning if needed.
Add the cooked pasta to the sauce and toss until evenly coated. If the sauce feels too thick, gradually add more of the reserved pasta water until it reaches your desired consistency.
Serve and Enjoy
Finish with freshly grated Parmesan cheese and a few extra thyme leaves for garnish. Serve immediately and enjoy a bowl of pasta that’s creamy, flavourful, and packed with roasted goodness.
Why You’ll Love Roasted Pepper and Ricotta Pasta
- Effortless yet impressive: Roast everything on one tray for minimal mess and maximum flavour.
- Versatile: Use any pasta shape you love.
- Family-friendly: Creamy and mild, it’s a crowd-pleaser for kids and adults alike.
- Vegetarian and adaptable: Naturally vegetarian, and easy to make gluten-free by swapping the pasta.
- Make ahead: The sauce can be prepared in advance and stored in the fridge or even frozen for up to a month.
Tips for Success
- For easy pepper peeling, cover the roasted peppers with cling film as they cool to steam the skins, making them slip off effortlessly.
- Reserve at least ½ cup of pasta water before draining — it’s your secret weapon to perfect sauce consistency.
- Don’t rush the roasting step; it’s key to developing the deep, smoky flavours.
- Add more pasta water if you want the sauce thinner — add gradually to avoid making it watery.
- Feel free to add a pinch of chilli flakes or a squeeze of lemon juice for a flavour twist.
Serving Suggestions
This roasted pepper and ricotta pasta is deeply flavourful yet light enough to serve as a satisfying main on its own. If you’d like to round out the meal, consider pairing it with roasted courgettes, grilled asparagus, or a crisp fennel and citrus salad to add contrast and freshness. It also works beautifully as part of a larger spread — think antipasti like marinated olives or a platter of grilled vegetables. Serve warm, and enjoy immediately for the best texture and flavour.
Watch the Recipe in Action
Curious how it all comes together? Watch our quick video tutorial on Instagram to see the full roasting and blending process step by step. Explore more delicious ideas to keep your weeknight dinners fresh and exciting:
- Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
- Easy Creamy Roasted Pumpkin Orzo
- Delicious Roasted Red Pepper and Feta Dip Recipe
Happy cooking,
Izabella
Description
Sweet, smoky roasted peppers blended with creamy ricotta make the silkiest sauce for this comforting pasta dish. It’s all roasted together on one tray – garlic, cherry tomatoes, thyme and ricotta – then blitzed into a velvety sauce that clings perfectly to your favourite pasta. With just a handful of ingredients and minimal effort, this is an easy, flavour-packed dinner you’ll come back to on busy weeknights. Garnish with fresh thyme and a sprinkle of Parmesan, and you’re all set.
Ingredients
For the sauce:
For the pasta:
To serve:
Instructions
Roast the Vegetables
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Preheat the oven to 200°C (400°F) on the fan setting. Place the red peppers, cherry tomatoes, garlic bulb, thyme sprigs, and ricotta on a baking tray. Drizzle with olive oil and season with salt and black pepper.
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Roast for 30–35 minutes, flipping the peppers and tomatoes halfway through, until everything is soft and slightly charred. Remove from the oven and allow to cool slightly. Once cool enough to handle, peel the peppers and remove their stems and seeds, slip the skins off the tomatoes, squeeze the garlic cloves from their skins, and strip the leaves from the roasted thyme sprigs.
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Transfer the roasted vegetables, thyme leaves, ricotta, and any juices from the tray into a food processor. Blend until smooth and creamy. (You can also use a stick blender.) Set aside.
Cook the Pasta
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Bring a large pan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve at least ½ cup of the cooking water (you may want a little extra to loosen the sauce later). Drain the pasta and set aside.
Combine and Serve
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In a large mixing bowl or pan, stir the reserved pasta water into the sauce and adjust the seasoning to taste. If you prefer a looser consistency, add a little more pasta water until the sauce reaches your desired texture. Add the cooked pasta and toss until evenly coated.
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Serve with a generous grating of Parmesan and a scattering of fresh thyme leaves.
Equipmen
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Nutrition Facts
Servings: 4 ServingCalories:335.26kcalTotal Fat:10.95gSaturated Fat: 4.71gTrans Fat: 0.2gCholesterol:30.62mgSodium:81.96mgPotassium:664.58mgTotal Carbohydrate:48.85gDietary Fiber: 5.39gSugars: 7.47gProtein:12.59gVitamin A: 293.95IUVitamin C: 171.64mgCalcium: 197.58mgIron: 2.5mgVitamin D: 0.12IUVitamin E: 2.71IUVitamin K: 12.16mcgThiamin: 0.15mgRiboflavin: 0.36mgNiacin: 2.37mgVitamin B6: 0.67mgFolate: 73.89mcgVitamin B12: 0.53mcgPhosphorus: 238.47mgMagnesium: 65.68mgZinc: 1.52mg
Note
Roasting peppers: For easier peeling, place the roasted peppers in a bowl and cover with cling film for 5 minutes—this steams the skin and makes it slip off effortlessly.
Pasta choice: This sauce works well with any pasta.
Adjusting sauce consistency: Use reserved pasta water to loosen the sauce as needed. Add it gradually to avoid making the sauce too thin.
Make it gluten-free: Simply swap regular pasta for your favourite gluten-free variety.
Make ahead: The sauce can be prepared in advance and stored in the fridge for up to 2 days. Reheat gently with a splash of pasta water before tossing with pasta.
Storage: Leftover pasta keeps well in the fridge for 2 days. Reheat gently on the stove or microwave, adding a little water if the sauce has thickened.
Freezing: You can freeze the sauce on its own for up to 1 month. Thaw overnight in the fridge and reheat gently, adding pasta water if needed before mixing with freshly cooked pasta.
