Pasta with roasted vegetable sauce

Ingredients

• red peppers — 2
• sweet cherry tomatoes — 150 g
• garlic — 4 cloves
• ricotta — 100 g
• green or red basil — 3 sprigs
• nuts — 30 g (hazelnuts, cashews, almonds or pine nuts), optional
• olive oil — 30 ml
• salt and pepper — to taste
• spaghetti

Method

1. Put the vegetables and basil in one dish, season with salt and pepper and drizzle with olive oil.
2. Roast in an oven preheated to 220°C for 15–20 minutes, until the peppers are done.
3. Peel the peppers if you can.
4. Transfer everything to a blender, add the nuts and blitz.
5. Pour the sauce back into the dish, add the ricotta and stir.
6. Add the cooked spaghetti and toss.
7. Serve with your favourite cheese and basil.