Easy Red Pepper Pasta

2 red bell peppers ((roughly chopped, stems discarded; about 4 cups))

1 small onion ((peeled and roughly chopped; about 1 cup))

4 cloves garlic ((peeled))

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

½ cup ricotta cheese ((or milk))

1 pound pasta

Fresh basil, grated Parmesan cheese, salt, and/or black pepper ((optional, to taste))

Preheat the oven to 425 degrees F. Place the peppers, onions, and garlic on a half or quarter baking sheet. Drizzle with olive oil and salt and toss to coat. Roast until the vegetables are tender and golden brown, about 24-26 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Remove 1 cup of the pasta cooking water and set aside to reserve. Drain the pasta, and return it to the pot.
Transfer the roasted vegetables to a blender with the ricotta cheese. Blend until smooth and creamy, adding as much of the pasta cooking water as needed to make a smooth sauce.
Add as much of the sauce to the cooked pasta as you like and toss to coat.
Serve immediately with fresh basil, grated Parmesan cheese, and/or black pepper as you like.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m