Summer Pasta with Ricotta and Sweet Pointed Pepper

On the menu today: a summer pasta with ricotta and sweet pointed pepper, a recipe from my new cookbook ‘Goed Eten’.

A good plate of pasta can taste SO good after a busy day. The sauce with roasted vegetables and ricotta is very easy to make, nice and creamy and slightly sweet in flavor, irresistible!

It also doesn’t contain any tomato which is great if you’re sensitive or allergic to the nightshade.

In the tips, you'll find suggestions for gluten-free pasta as well as low carb and keto noodles, and a recipe for vegan tofu ‘ricotta’ as a lactose-free alternative. Something for everyone.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Summer Pasta with Ricotta and Sweet Pointed Pepper,
from my new cookbook 'Goed Eten'

DIRECTIONS:

1. Preheat the oven to 175 °C.
2. Peel the onion and remove the seeds from the pointed peppers. Chop the onion and pointed peppers into small pieces, as well as the carrot and garlic. Cut the zucchini into slices of about 1 centimeter.
3. Place everything on a baking tray but push the zucchini slices aside (they will not be mixed into the sauce but will be served on the dish). Season everything with olive oil, smoked paprika, oregano, pepper and salt. Roast for 20 minutes in the preheated oven until the vegetables are soft.
4. Meanwhile, cook your pasta al dente in lightly salted water (cooking time: see package). You can find several gluten-free and low-carb pasta options in the tips.
5. Toast the pine nuts in a dry pan until golden brown.
6. Remove the vegetables from the oven when cooked, set the zucchini slices aside and blend the rest of the vegetables into a smooth sauce together with the ricotta. Pour in an extra splash of olive oil for extra flavor.
7. Mix the sauce under the pasta and serve with the grilled zucchini slices, fresh basil, roasted pine nuts, a pinch of smoked paprika and some Parmesan cheese, if desired.

JULIE’S TIPS & TRICKS:

• As a gluten-free alternative to wheat pasta, I prefer buckwheat pasta. You can also use rice, sorghum or legume-based pasta. For low carb or keto proof pasta, you can use noodles made from zucchini, kelp or konjac root.
• Blend a piece (30 to 40 g) of pecorino or Parmesan cheese under the sauce for a more pronounced flavor.
• Don’t have an oven? You can also sauté the vegetables in a frying pan with good olive oil. Let them turn golden brown to bring out the flavor, then turn down the heat, cover the pan with a lid and let them simmer until tender in about 15 minutes.
   

• For the vegan tofu ricotta (approx. 1 large cup = 16 large tablespoons)

  • 250 g firm natural tofu, drained
  • 2 tablespoons gluten-free nutritional yeast flakes (vegan cheese substitute)
  • 1 tablespoon extra-virgin olive oil
  • 4 teaspoons apple cider vinegar (or fresh lemon juice)
  • Black pepper and sea salt
  • Optional: 1 teaspoon of dried oregano
     
  1. Drain the tofu and break it into pieces. In a small food processor, mix the tofu with the nutritional yeast, olive oil, apple cider vinegar and oregano. Season with salt and pepper (I use a teaspoon of sea salt). Mix until creamy.
      
  • Tip: You can also use this ‘ricotta’ to stuff vegetables such as zucchini, peppers or eggplant and grill them in the oven. Also delicious with mushroom pasta or in a lasagna casserole!

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments.
You can also tag me on Instagram @julieslifestyleofficial so I can see and share your photos.