Sweet Pepper Pasta with Whipped Ricotta
Cheesy, sweet, savory, creamy, and all things DELICIOUS! Easy to make which makes it even better!
Ingredients
- 12 oz campanelle pasta or whatever kind of pasta you want
For the creamy pepper sauce
- 2 tbsp olive oil
- 1 whole yellow bell pepper chopped into small bite size squares
- 1 whole orange bell pepper chopped into small bite size squares
- 1 large shallot peeled and chopped into small pieces
- 3 large garlic cloves minced
- 2 tbsp butter
- salt and pepper to taste
- 2 oz cream cheese
- 2 cups milk separated
- ¾ cup le gruyere cheese shredded
- ¾ cup baby swiss cheese shredded
- 1 tbsp flour
- 1 tsp dry oregano leaves
- 1 tsp dry basil leaves
- 1 tsp onion salt
- ¼ cup fresh Italian parsley chopped into small pieces
For the whipped ricotta
- 1 cup ricotta cheese
- ¼ cup shredded parmesan cheese
- 3 tbsp honey
- 1 tsp garlic powder
Garnishes
- toasted walnuts chopped
- fresh Italian parsley
Instructions
- Cook the noodles as instructed on packaging until completely done. Drain, and set aside.
For the Sauce
- In a large skillet, heat the olive oil over medium high heat. Add in peppers, shallots, and garlic. Cook for about 5 min. Add in the butter and continue to cook until peppers are VERY tender, or cooked to your liking. Season with salt and pepper.
- Add in cream cheese and 1 ½ cups of the milk. Whisk until cream cheese is melted. Let cook for a few more minutes so the temp can rise.
- SLOWLY sprinkle in the cheese WHILE whisking. Keep whisking until cheese is eventually all added in. If the mixture is stringy, add in more milk. Keep stirring until cheese is no longer stringy. Whisk in the flour. That should thicken the sauce just enough to coat the noodles.
- Add in dry oregano, dry basil, onion salt, and fresh italian parsley. Taste, and season with salt and pepper as needed.
- Once the sauce is all done, stir in the noodles. simmer on low while making your whipped ricotta.
For the whipped ricotta
- In a food processor, add in all ingredients and mix for 30 seconds or until its nice and whipped. Transfer to a serving bowl.
Toasted Walnuts
- Pour nuts on a baking sheet. Toast in the oven on broil for 5 minutes, toss, then cook for another 5. Keep a watch on them so they don't burn! Take out once they are golden brown.
Assembly
- Plate the pasta in the center of plate. Spoon a dollop of whipped ricotta in the middle. Sprinkle with toasted nuts and fresh parsley.
- ENJOY!
