Pasta with Roasted Vegetables

Instructions

• 1
  Preheat the oven to 210–215 °C and prepare a baking tray
• 2
  Remove the seeds from the red bell pepper, cut it into larger pieces, and place it on the prepared tray. Peel the onion, cut it into quarters along with the tomatoes, and add them to the tray next to the bell pepper. Peel the garlic, and finally, add dried oregano, dried basil, rapeseed oil, salt, and pepper, then mix everything well. Place the tray in the preheated oven and bake the mixture for 40–45 minutes at 210–215 °C.
• 3
  Meanwhile, prepare the pasta: fill a pot with enough water, add salt, and place it over high heat until it starts to boil. When the water boils, add the pasta and cook it for 14–15 minutes over high heat. Once done, drain the water.
• 4
  After the vegetables are roasted, remove the tray from the oven. Prepare a tall mixing container, transfer the roasted vegetables, add the seasonings and ricotta, then blend everything with an immersion blender until you get a smooth cream.
• 5
  Mix the sauce with the pasta, sprinkle a handful of Parmesan, and dinner is ready! Enjoy your meal!