Ricotta and capsicum spaghetti with cheesy bread

Ricotta and capsicum spaghetti with cheesy bread

A speedy pasta dish

Ricotta and capsicum spaghetti with cheesy bread is a meat-free pasta dish that is quick to make for dinner or lunch.

A vegetarian meal that is colourful and full of flavour. Perfect for a weeknight dinner because it only takes 30 minutes to make.

Roasted capsicum and ricotta are the key ingredients of the delicious pasta sauce. Add the sauce to cooked spaghetti and serve with cheese-covered Turkish bread.

Spaghetti with a simple sauce

Who doesn’t love a pasta dish? Meals made out of pasta are satisfying, versatile and normally quick & easy to prepare.

Make a sauce by frying garlic and onion and add ricotta, cream and some of the water that the pasta was cooked in. Then add chopped parsley and strips of roasted red capsicum.

Combine this creamy & sweet sauce with cooked spaghetti and garnish with some fresh parsley.

Serve the spaghetti with cheesy bread. Make cheesy bread by sprinkling cheddar cheese over toasted Turkish bread and melting it under a hot grill.

You should make ricotta and capsicum spaghetti because it is:

  • A tasty and filling vegetarian meal.
  • Quick and easy to make – this dish can be ready within 30 minutes.
  • Budget-friendly – store-cupboard spaghetti and seasonal red capsicum make this recipe inexpensive.
  • Family-friendly – double the recipe to feed a family of four.

Ricotta and capsicum spaghetti with cheesy bread’s main ingredients:

  • Spaghetti
  • Ricotta
  • Roasted red capsicum
  • Fresh parsley
  • Turkish bread
  • Cheddar cheese
Ricotta and capsicum spaghetti with two slices of cheesy bread
Ricotta and capsicum spaghetti with cheesy bread – perfect for a weeknight dinner

Tips for busy cooks

Instead of roasting your own capsicum, you can use store-bought roasted red capsicum that comes in a jar.

You can use dried or fresh spaghetti in this dish (cook fresh pasta as per the packet instructions until it is al dente).

Ricotta can be substituted by crème fraîche or mascarpone if you prefer.

You could use any type of cream in this recipe; I use light or regular thickened cream when I make the sauce.

Serving suggestions:

  1. Weeknight dinner – whip up this quick & delicious dish for your evening meal.
  2. Weekend lunch – serve this pasta and cheesy bread for a hearty lunch.

Vegetarian spaghetti with toasted, cheese bread

Ricotta and capsicum spaghetti with cheesy bread is ideal as a dinner during winter because it is filling and warming.

Easy to prepare and lovely to eat, this pasta dish will become one of your favourite weeknight recipes.

Did you use a Turkish loaf to make the cheesy bread or did you use a different kind of bread?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Are you looking for more capsicum recipes? Make this next: savoury pumpkin scones with quick capsicum & chilli relish

Ricotta and capsicum spaghetti with cheesy bread

Ricotta and capsicum spaghetti with cheesy bread is a meat-free pasta dish that is quick to make for dinner or lunch. Ideal as a weeknight meal.

Meal Type Dinner, Lunch, Main Course
Cuisine Italian-Inspired
Keyword Capsicum spaghetti, Vegetarian
Total Time 30 minutes
Servings 2
Author Veg Coast Cook

Ingredients

Ricotta and capsicum spaghetti

  • 250 g spaghetti dried
  • 1 tsp extra virgin olive oil
  • 2 garlic cloves peeled & crushed
  • 70 g onion (approx. 1 small) peeled & finely chopped
  • 2 tbsp ricotta
  • 1 tbsp thickened cream
  • 1 tbsp fresh parsley chopped (plus extra for garnish)
  • 120 g red capsicum roasted & cut into strips *see Recipe Notes
  • Salt and pepper

Cheesy bread

  • 50 g Turkish bread sliced & toasted * see Recipe Notes
  • 40 g cheddar vegetarian, grated

Instructions

  1. Bring a large saucepan of water up to the boil. Add dried spaghetti and cook for 9 minutes on a medium heat or until the pasta is al dente. Reserve 5 tbsp of pasta cooking water in a bowl to use in the sauce. Drain the remaining water from the spaghetti.
  2. While the spaghetti is cooking, make the sauce by heating olive oil in a saucepan on a medium heat. Add the garlic and onion. Stir and fry for 5 minutes. Add the ricotta, cream and 5 tbsp of the pasta cooking water. Stir and cook on a low heat for 1 minute. Add parsley, roasted capsicum strips, salt and pepper. Stir and cook for 2 minutes. Keep the sauce warm while you make the cheesy bread.
  3. Put the slices of Turkish bread onto a baking tray and cover the bread with grated cheese. Melt cheesy bread under a hot grill until golden and bubbling. Remove from under grill.
  4. To serve (hot) per person: combine the cooked spaghetti with the sauce and place half of it in a pasta bowl. Garnish with fresh parsley and any leftover roasted capsicum. Serve with a couple of slices of cheesy bread.

Recipe Notes

*Red capsicum - to roast the capsicum put one whole red capsicum (approx. 200g fresh) onto a small baking tray and roast it in a preheated 200°C fan oven for 25 minutes. Remove from oven and cover with foil or a lid. Leave the capsicum to steam for 10 minutes then remove skin, seeds and stalk. Cut capsicum flesh into thin strips.

*Turkish bread - you can use a whole Turkish loaf or rolls and slice & toast them.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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