Gluten Free Red Pepper and Ricotta Spaghetti

Red Pepper and Ricotta Spaghetti

This has become one of my favourite weeknight pastas! It is super quick and fairly easy to make but absolutely does not compromise on flavour.

It is also a great dish to make for guests as it can easily be scaled up and there isn’t too much chopping to do.

This recipe serves 2


  • 1 large shallot, finely diced
  • 1tbsp tomato paste
  • 2tbsp white wine
  • 1 red bell pepper
  • 150g plum tomatoes
  • 5tbsp ricotta
  • 3 cloves of garlic, finely minced
  • 1tsp chilli flakes
  • a drizzle of chilli oil
  • large handful of fresh basil
  • 1tsp honey
  • salt and pepper
  • 2 portions of gluten free spaghetti


  1. Chop your pepper in half and place on a baking tray cut side down. Scatter the tomatoes in the tray also drizzle with oil and season with salt and pepper. Put this tray in the oven at 200°C until the veg is soft and slightly charred.
  2. In the meantime, we will start the base of the sauce. Heat some olive oil in a saucepan over medium heat. Add your diced shallot to the pan along with the chilli flakes and a pinch of salt and pepper and saute until the shallots have softened. To this, add the minced garlic and tomato paste and saute for a further minute or two.
  3. Add the honey and white wine to the pan to deglaze and reduce the heat to low.
  4. Remove the veg from the oven and transfer the pepper to a bowl and cover with clingfilm. This will help to release the skin.
  5. Add half of the tomatoes to the saucepan, reserve the other half for garnish.
  6. Remove the stems from the basil and add this to the saucepan.
  7. Going back to the bell pepper, the skins should now be loose and you will be able to peel them off the pepper flesh. Discard the pulp and seeds from the inside along with the skins. Add the pepper flesh to the saucepan.
  8. Fill a large pot with water and season generously. Place this over high heat and add the pasta once it is boiling. Cook for slightly less time than the packet instructions or just before aldenet as we will finish cooking in the sauce.
  9. While the pasta is boiling we will finish the sauce. Remove the basil stems from the saucepan.
  10. Add the ricotta to the saucepan and blend the sauce until smooth. Taste and season appropriately. If the sauce seems too thin increase the heat to medium and simmer until it is thick enough to coat the back of a spoon.
  11. Chop the fresh basil finely and set aside.
  12. Add the boiled pasta to the sauce along with a little pasta water and stir over medium heat for about 2-3 minutes until all of the pasta is coated.
  13. Serve on a pasta bowl and drizzle with the chilli oil. Garnish with the reserved roasted tomatoes, some dollops of ricotta, chopped basil and some freshly cracked black pepper.

About This Recipe

Sometimes we all get tired of the standard weeknight pasta dishes. This recipe is an elevated weeknight pasta. It is pretty simple to make but is a bit different than the usual and it looks fantastic.

It is a very delicious comforting dish however if you wanted to add some lemon to freshen it up it could take on a whole new life as a fresh summer pasta dish, making it perfect for any time of the year.

If you wanted to make this for a special occasion or a dinner party, maybe try making some homemade pasta for it with my recipe for the best gluten free homemade pasta. It will be sure to impress your guests!


Question: My pasta finished cooking before my sauce is ready, what do I do?

  • This is something that will happen to everyone at some point or another. The best thing you can do is drain off your pasta and then toss it in ice-cold water to stop the cooking process. Drain off the ice water and drizzle in a small amount of olive oil to stop the pasta from sticking together as it sits. Set aside until you are ready to add it to your sauce. The more you cook the easier it will get to know when everything needs to start cooking. You just need to get to know your kitchen and the speed at which you are comfortable cooking and this will gradually become much easier.

Question: How can I make this Vegan?

  • There are actually not many vegan ricotta substitutes on the market. You could try using a vegan soft cheese substitute and swap the honey for sugar or agave. Alternatively, the Lazy Cat Kitchen has a great recipe for vegan ricotta cheese – 2 ways which I have linked to here!

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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