Roasted Red Bell Pepper and Ricotta Sauce
Elevate your pasta nights with this luscious Roasted Red Bell Pepper and Ricotta Sauce, a creamy and flavor-packed recipe that's as versatile as it is simple to prepare. Sweet, smoky roasted red bell peppers blend seamlessly with ricotta cheese, garlic, Parmesan, and a zing of fresh lemon juice for a velvety, tangy-sweet sauce that’s perfect for topping pasta, drizzling over roasted vegetables, or even serving as a dip. With just 15 minutes of prep and a short roasting time, this homemade sauce is a quick and easy way to transform your meals. It's a must-try for fans of rich, vibrant flavors and creamy textures. Make this roasted red pepper sauce your go-to recipe for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 3 whole red bell peppers
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 cup ricotta cheese
- 0.25 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or aluminum foil.
Place the red bell peppers on the baking sheet and drizzle with 1 tablespoon of olive oil, ensuring they are evenly coated.
Roast the bell peppers in the oven for 20-25 minutes, turning them halfway through, until the skin is charred and blistered.
While the peppers are roasting, peel the garlic cloves and set them aside.
Once the peppers are roasted, remove them from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes to loosen the skins.
After steaming, peel the charred skin off the peppers, remove the stems and seeds, and discard them.
In a blender or food processor, combine the roasted peppers, garlic cloves, ricotta cheese, parmesan cheese, the remaining 1 tablespoon of olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using).
Blend until the sauce is smooth and creamy. Taste and adjust the seasoning as needed.
Serve the sauce warm over pasta, as a dip, or drizzled over roasted vegetables. Enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.6 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1265 mg | 97% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
