Sweet Pepper Pasta with Whipped Ricotta
Cheesy, sweet, savory, creamy, and all things DELICIOUS! Easy to make which makes it even better!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine Italian, Swiss
- 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
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.
Keyword pasta, pepper, ricotta, savory, sweet