Kids' Easy Roasted Red Pepper Pasta
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Kids' Easy Roasted Red Pepper Pasta

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.

Preparation Time15 minutes
Cooking Time5 minutes


serving amount

1 unit(s)

Sweet Bell Pepper

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

170 g


(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


(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp


½ tbsp


1 tbsp


(Contains Milk)


Nutrition Values

Calories680 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber6 g
Protein21 g
Cholesterol70 mg
Sodium860 mg
Trans Fat1 g
Potassium550 mg
Calcium300 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Paper Towel


Cook rigatoni
  • 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.
Prep and cook peppers
  • 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.
Make red pepper pesto sauce
  • 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. 
Finish and serve
  • Divide roasted red pepper pasta between bowls. 
  • Sprinkle remaining Parmesan over top.
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