Fusilli with roasted red pepper and ricotta sauce
Sweet roasted peppers blitzed with ricotta and lemon into a creamy sauce that needs no cream at all.
- Time40 mins
- LevelEasy
- Costabout £1.82 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Put the peppers cut side down on a tray with the garlic, drizzle with 2 tablespoons oil. Roast for 25 minutes until soft and charred.
25 min - 2
Peel the garlic. Tip everything into a blender with the ricotta, lemon zest and juice, and the last tablespoon of oil. Blend until smooth and season.
- 3
Boil the fusilli in salted water for the packet time. Keep a mugful of the water.
10 min - 4
Drain the pasta and toss with the pepper sauce, loosening with splashes of pasta water until it coats every twist.
- 5
Top with basil and parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.