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Ready for this no cook creamy ricotta and roasted bell pepper sauce that comes together in minutes? It is your next easy and flavorful meal!

Get a nutrient-rich, flavor-packed dinner on the table in 20 minutes with this Creamy Roasted Red Pepper Tomato Pasta. Perfect for busy weeknight dinners and it loved by children and adults! This pasta sauce combines roasted red bell peppers, garlic, sun dried tomatoes, ricotta and basil for loads of flavor and pure comfort.

plate with pasta red pepper pasta and sauce

Simple Italian inspired meals

One of my goals with creating recipes is to inspire people to make home cooked meals on a regular basis, give them ideas of what to make, and empower them to actually do it by showing them it’s not so difficult. I love bringing simple Italian flavors to your homes in any way I can to make life easier and bring you delicious tasting recipe you can create!

Red pepper sauce

Simple ingredients for this creamy roasted red pepper ricotta pasta

  • Ricotta cheese – smooth, mild, and creamy
  • Garlic – a little kick of flavor
  • Fresh basil – for that Italian-inspired pasta sauce taste!
  • Olive oil – I recommend using a good quality oil since this is a no cook sauce and the fragrance of the olive oil will shine.
  • Canned roasted peppers – the star of the show- make sure you purchase a quality trusted brand
  • Sun dried tomatoes – these will bring out and complement the flavor of the red peppers
  • Pasta of choice – I like short or long pasta for this recipe as both will coat the pasta beautifully
  • Reserved pasta water – the secret to creating a binder for the pasta and the sauce
  • Fresh chopped parsley for garnish – a little green to brighten the presentation

No cook pasta sauce!

You will love how easy this sauce is to make. No cooking involved! All you need is a blender and quality ingredients and your sauce is ready in a matter or minutes. Mangia!

roasted red pepper pasta sauce no cook

Whipped Ricotta Cheese

Whipping ricotta in the food processor or blender transforms it into an incredibly smooth, spreadable cheese. All the ingredients get tossed in a blender and whipped until a rich and creamy red pepper sauce form. It is a luxurious coating for pasta or even used as a dip!

Can I make the sauce ahead of time?

Yes! Make the sauce ahead and store in an air tight container in the fridge for 1-2 days. Add the reserved pasta water when ready to make and serve. Dinner is pronto (ready)!

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Can I use gluten free pasta?

Absolutely! We don’t eat a lot of gluten free pasta since we don’t have any dietary restrictions. Since I know many do, there are plenty of great options out there to try with this sauce. Sub chickpea pasta or any other gluten-free pasta of your choice.

Made with Amore, Elena

From my Cucina to your Table, Mangia! Mangia! (Eat!) 

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Roasted red pepper pasta (no cook sauce) on a plate
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Roasted red pepper pasta (no cook sauce) on a plate

Creamy Ricotta and Roasted Red Pepper Pasta

  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian
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Description

Get a nutrient-rich, flavor-packed dinner on the table in 20 minutes with this Creamy Roasted Red Pepper Tomato Pasta. Perfect for busy weeknight dinners and it loved by children and adults! This pasta sauce combines roasted red bell peppers, garlic, sun dried tomatoes, ricotta and basil for loads of flavor and pure comfort. 

Ingredients

Scale
  • 1 lb (454 g) pasta of choice
  • 1 clove garlic, crushed
  • 1 tablespoon extra virgin olive oil
  • 1 16 oz (454 g) container of whole milk ricotta cheese
  • 1 12 ounce jar roasted red peppers, drained and rinsed
  • 1 tablespoon fresh basil, torn my hand
  • 1/4 cup sun dried tomatoes (variety packed in oil)
  • 1/2 teaspoon Kosher salt
  • 1/2 cup reserved pasta water
  • fresh chopped parsley for garnish

Instructions

  1.  In a blender place the garlic, herbs, peppers, sun dried tomatoes, olive oil, salt, and ricotta cheese. Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula*. Leave sauce in the blender for later use when adding the reserved pasta water.
  2. Cook the pasta: Bring a large pot of water to boil. Generously salt the water and taste it. It should taste salty like the sea. Cook pasta according to package directions. Before draining the pasta reserve 1/2 cup of the pasta water. Add the pasta water to the blender and pulse a few more times.
  3.  Remove the sauce from the blender and place in a large serving bowl. Toss immediately with hot pasta. Sprinkle with fresh chopped parsley and serve hot! Mangia! (Eat!)

Notes

*Make the sauce ahead and store in an air tight container in the fridge for 1-2 days. Add the reserved pasta water when ready to make and serve.

Keywords: red peppers, pasta, easy meal, roasted red peppers, garlic, Italian recipe, main meal, side dish