Stranger Foods

Creamy roasted red pepper rigatoni pasta

Serves 6 | Prep 5 mins | Cook 15 mins

With just five ingredients, dinner doesn't get easier or more delicious than this creamy roasted red pepper rigatoni pasta. If you've got ten minutes and can open a jar, you can make this tonight.

Source: themodernproper.com

Ingredients

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Imperial

x0.5

1 pound rigatoni pasta, or other tube shaped pasta
1 cup heavy cream
½ cups chicken or vegetable stock
1x 12 oz jar roasted red peppers, drained
8 leaves fresh basil, plus 0.25 cup minced for serving
½ teaspoons sea salt
¼ teaspoons red pepper flakes, plus more to taste
½ cups parmesan cheese, plus more for serving freshly grated

Instructions

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Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain.
Meanwhile make the pasta sauce.
Add the cream, stock, roasted red peppers, basil, salt and red pepper flakes to a blender. Blend until smooth. Transfer the sauce to the large pot and bring to a simmer over medium-low heat.
Stir in the parmesan cheese and pasta and cook, stirring until creamy and the pasta is warmed through, about
Remove from heat and serve hot topped with parmesan cheese and fresh basil.

Nutrition

Per Serving	% Daily Value
Calories 327 kcal	16.4%
Total Fat 5 g	6.4%
Saturated Fat 2 g	10.0%
Carbohydrates 56 g	20.4%
Dietary Fibre 2 g	7.1%
Sugars 1 g	2.0%
Protein 14 g	28.0%
Sodium 0.459 g	20.0%

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