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Whole Wheat Spaghetti in Red Pepper Sauce

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Whole Wheat Spaghetti in Red Pepper Sauce

with ricotta and grana padano cheese

Informations supplémentaires
35 min. | 575 kcal | easy | Family, Vegetarian, Needs a blender |
1. Setup Bring a pot of salted water to a boil. Chop the garlic and the parsley. Cut the peppers into pieces. Slice the shallots. Separate the origano leaves from their stems.
2. Cook the pasta Once the water is boiling, cook the spaghetti 10-12 minutes. Before draining, keep around 1 2P | 1.5 3P cup of the pasta cooking water. Drain and set aside.
3. Make the caramelized shallots In a pan over medium heat, add a drizzle of olive oil. Add the shallots and season with salt and pepper. Cook for 5-6 minutes.
4. Add the peppers In the same pan, add the peppers and a few oregano leaves. Cook for 7-8 minutes. Add about 1 2P | 1.5 3P cup of the pasta cooking water, lower the heat, cover and cook for another 2-3 minutes.
5. Make the sauce In a blender or using an immersion blender, make a sauce with the peppers, the shallots, the garlic the parsley and the cream. Once the sauce is smooth, return to the pan and add the pasta and the grana padano. Mix well, season with salt and pepper and cook for another 1-2 minutes.
6. Plate your dish Served the pasta in red pepper sauce. Garnish with the ricotta and the rest of the oregano leaves. Bon appétit!
180 g Whole Wheat Spaghetti
2 unit Red Bell Pepper(s)
120 ml Ricotta Cheese
1 unit Garlic Clove(s)
1 unit Fresh Parsley and Oregano
2 unit Shallot
60 ml Cream 18%
40 g Grana Padano Cheese
What you need Pot, strainer, pan, arm blender.
575 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 75g
25%
fat 21g
32%
cholesterol 68mg
23%
fiber 9g
36%
protein 27g
saturated 12g
60%
sodium 443mg
18%
sugar 10g
trans 0g