Whole wheat pasta with peppers

By the GetYourMacros team · 31 August 2026

A creamy, fiber-rich pasta dish featuring a vibrant roasted pepper sauce and light ricotta.

• Time 25 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 70 g Wholegrain pasta
• 250 g Bell peppers
• 100 g Ricotta
• 5 ml Extra virgin olive oil
• 30 g Onion
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Finely chop the onion and dice the bell peppers into small pieces.
3. Heat the olive oil in a non-stick pan over medium heat and sauté the onion for 2-3 minutes.
4. Add the peppers to the pan with a splash of water, cover, and cook for about 12-15 minutes until very soft.
5. Once cooked, blend the peppers and onion with half of the ricotta and some fresh basil until smooth.
6. Cook the whole wheat spaghetti until al dente, drain, and reserve a small cup of cooking water.
7. Toss the pasta with the pepper cream, adding cooking water if needed for extra creaminess.
8. Serve immediately, topped with the remaining ricotta and fresh basil leaves.

Tips

• For a smokier flavor, roast the peppers in the oven first and peel them before blending.
• If you prefer more texture, leave a few cubes of pepper whole instead of blending them all.

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