Pasta Pronto with roasted peppers

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 3
The end of the day runs as smoothly as the creamy ricotta sauce. A little kick: the cashew nuts on top
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper, nutmeg
  • 150 g young leaf spinach
  • 1 glass (à 370 ml) Roasted peppers
  • 1 Onion
  • 1 Garlic clove
  • 400 g ribbon noodles
  • 1 TABLESPOON Olive oil
  • 100 ml Milk
  • 1 TEASPOON Vegetable broth (instant)
  • 1 pck. (250 g each) Ricotta
  • 3 TABLESPOONS salted roasted cashews

Directions

  1. 1

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash and drain the spinach. Cut the bell peppers into fine strips. Peel and finely chop onion and garlic.

  2. 2

    Cook the pasta in boiling salted water according to the instructions on the packet. Meanwhile heat the oil in a pot. Sauté onion and garlic. Deglaze with milk and 150 ml water, bring to the boil. Stir in stock, simmer for about 5 minutes. Stir in ricotta. Add paprika and spinach, let spinach collapse for a short time. Season sauce with salt, pepper and nutmeg.

  3. 3

    Roughly chop the cashews. Drain the pasta and mix with the sauce. Sprinkle cashews over it.

Nutrition Facts

KCAL
490 kcal
CARBS
64 g
FATS
16 g
PROTEINS
20 g