Kids' Easy Roasted Red Pepper Pasta
Serves 2 | with Rigatoni
This easy roasted red pepper pasta is reminiscent of childhood classic pasta in a can! With sweet bell peppers and plenty of cheesy goodness, this recipe works for both parents and kiddos.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Sweet Bell Pepper
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
170 g
Rigatoni
(Contains Wheat)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
0.38 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
56 mL
Cream
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil, then peppers. Season with 1/8 tsp garlic salt and pepper.
- Cook, stirring occasionally, until tender, 4-5 min.
- Transfer peppers to a small bowl.
- Carefully wipe pan clean with paper towels.
- Meanwhile, reheat the same pan over medium heat. When hot, add 1 tbsp butter, then swirl until melted. Add red pepper pesto and tomato sauce base. Cook, stirring until fragrant, 1-2 min. Add cream and reserved pasta waster, then whisk to combine. Season with 1/4 tsp garlic salt and pepper, then whisk to combine.
- Remove from the heat, then add sauce, sauteed red peppers and half the Parmesan to the pot with the rigatoni. Stir to combine.
- Divide roasted red pepper pasta between bowls.
- Sprinkle remaining Parmesan over top.
