Rate this recipe

Roasted red peppers puree tagliollini served with fresh ricotta


Delicious tagliollini with the best added ingredients to make a pasta dish like no other!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online
  • 2 red peppers
  • 125ml (½ cup) olive oil
  • 2 garlic cloves, chopped
  • 1 red chili, seeded and chopped
  • 20ml (2 tsp) fresh thyme
  • 230g smooth cream cheese
  • salt and freshly ground black pepper, to taste
  • 400g fresh tagliatelle
  • 60ml (¼ cup) fresh ricotta, crumbled
  • Parmesan, freshly grated

1 Preheat the grill. Toss the peppers with the oil to cover well and grill until the peppers are almost charcoaled. Immediately place into a plastic bag and leave to sweat for a few minutes. Remove the skin under running water and discard the seeds.

2 Place the peppers together with the garlic, chilli, thyme and cottage cheese into a food processor and process until smooth. Season.

3 Cook the pasta in plenty of salted boiling water until al dente and drain.

4 Pour the pasta into a serving dish and toss through the sauce and serve sprinkled with the ricotta and Parmesan while still hot.