Skip to main content
Log in
Log in

Quick Creamy Rigatoni Pepperonata with Goat’s Cheese, Kalamata Olives, and

with Goat’s Cheese and Kalamata Olives
0.0(0)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
960 kcal
Protein
: 
30g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Pecans
  • Sulphites
  • Wheat
  • Milk
  • Sulphites
  • Egg
  • Fish
  • Tree nuts
  • May contain traces of allergens
  • Sesame
  • Peanuts
  • Soy
  • Gluten
  • Mustard
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

170 g

Rigatoni

(Contains: Wheat)

1 unit(s)

Sweet Bell Pepper

1 cup

Goat Cheese, crumbled

(Contains: Milk)

1 unit(s)

Garlic, cloves

56 g

Yellow Onion, chopped

1 unit(s)

Crushed Tomatoes with Garlic and Onion

60 g

Mixed Olives

(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

56 g

Pecans

(Contains: Pecans May contain traces of: Milk, Sulphites, Egg, Tree nuts, Sesame, Peanuts, Soy, Gluten, Mustard)

56 g

Arugula and Spinach Mix

7 g

Thyme

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Wheat, Milk, Egg, Fish, Sesame, Soy, Gluten, Mustard, Crustaceans)

86 mL

Sour Cream

(Contains: Milk May contain traces of: Milk)

Calories960 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate111 g
Sugar27 g
Dietary Fiber12 g
Protein30 g
Cholesterol65 mg
Sodium830 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium300 mg
Iron6 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.

Cooking Steps

1
  • Before starting, bring a medium size pot with salted water to boil
  •  Wash and dry all produce.
  • Remove 2 tbsp of butter from fridge and set aside.
  • To the boiling water, add rigatoni. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 3/4cup (1 1/2cups) pasta water.
  • Strain rigatoni, then return to the pot, off heat.

2
  • Core, then cut pepper into 1/4-inch pieces. 
  • Drain, then roughly chop olives.
  • Peel, then mince or grate garlic. 
  • Strip 1 tbsp (2 tbsp) Thyme leaves from the stems. Finely chop. 
  • In a small bowl combine softened butter and garlic. Set aside. 
3
  • Heat a large non-stick pan over medium. 
    When hot, add pecans to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
4
  • Re-heat the large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and peppers, onions and thyme. Cook for 3-4 min, stirring often, until tender.
  • Add crushed tomatoes. Cook for 3-4 min, stirring occasionally until sauce reduces slightly, 3-4 min. 
5
  • Add pasta, reserved pasta water, cheese, sourcream, olives,  garlic butter and half the goat cheese. 
  • Cook for 1 min, stirring often until combined.
  • Remove the pan from the heat. Add arugula and spinach blend. Stir to wilt, 1 min. 
6
  • Roughly chop the toasted pecans.
  • Divide pasta between plates. 
  • Sprinkle toasted pecans and remaining goat cheese overtop. 
  • Drizzle balsamic glaze overtop. 
Meal right image

Explore Similar Recipes

Garlic Recipes
Spinach Recipes
Tomato Recipes
Meal left image

More delicious recipes with similar ingredients

Oven-Roasted Chicken

with Hearty Vegetables, Basmati Rice, and Lemon-Thyme Pan Sauce

Skillet Chicken Pot Pie

with Homemade Biscuits and Thyme Gravy

Honey-Glazed Pork Tenderloin

with Caramelized Sweet Potatoes and Green Beans

Hearty Roasted Chicken

with Dijon Mushroom Sauce and Brown Rice

Creamy Poblano Bolognese

with Parmesan, Thyme, and Linguine

Pan-Seared Steak

with Roasted Butternut Squash and Green Beans Almondine

Apricot-Glazed Chicken

with Thyme-Roasted Potatoes and Carrots

Mediterranean Quinoa Bowl

with Kale Chips, Olives, and Feta

Smoky Campfire-Style Sausage

with Homemade Baked Beans and Buttery Mash

Creamy Orecchiette

with Brussels Sprouts, Bacon, and Mixed Mushrooms

Chicken & Artichoke Cassoulet

with Crispy Cheesy Breadcrumbs

Turkey & Sage Tetrazzini

with Sweet Peas, Mushrooms, and Parmesan Cream Sauce

Roasted Beet and Lentil Salad

with Feta Cheese and Walnuts

Rockfish Piccata

with Capers, Israeli Couscous Pilaf and Sauteed Spinach

Easy Cheesy Orzo Risotto

with Chorizo, Tomato and Mozzarella

Bacon and Mushroom Bourguignon

with Fresh Fusilli Noodles

Hearty Italian Sausage

with Bean and Tomato Cassoulet

Steak Sandwiches

with Caramelized Onion and Roasted Tomato Salad

Pan-Seared Chicken

with Creamy French Lentils

Highest-rated dinner recipes

Warm Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Cheesy Beef and Veggie Soup

with Pearl Couscous

Salmon and Shrimp in Lemon-Caper Cream Sauce

with Garlicky Roasted Potatoes

Cajun Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Creamy Mushroom Alfredo

with Linguine and Spinach

Creamy Garlic Shrimp and Herby Roasted Salmon

with Fresh Linguine and Snap Peas

Grilled Applewood Smoked Chicken and Ribs

with Grilled Asparagus and Sour Cream and Chive Potatoes

Turkey and Fig Burgers

with Garlic and Onion Cream Cheese Spread

Chipotle-Chorizo Flatbreads

with Caramelized Onions and Feta

Grilled Bacon-Wrapped Chicken

with Loaded Baked Potatoes and Caesar-Dressed Grilled Asparagus

Scallop and Bacon Linguine

with Spinach

SuperQuick Grilled BBQ Chicken Flatbreads

with Ranch Drizzle

Maple Shrimp and Chili Bacon

with Spinach and Arugula Salad

Spiced Steaks and Parsley Butter

with Creamy Bacon and Spinach Salad

Bacon, Apple and Cheddar Melts

with Honey-Mustard Dipper

Saucy Peanut, Beef and Pork Noodles

with Linguine and Veggies

SuperQuick Shrimp Spaghetti al Limone

with Cream and Spinach

Pan-Fried Salmon and Soy-Glazed Bok Choy

with Sriracha Mayo and Ginger-Infused Jasmine Rice

Spicy Sweet Chorizo Pizza

with Paprika Mayo and Salad

Grilled Greek Chicken

with Bulgur Salad

This week's must-try HelloFresh recipes

Beef-and-Pork Burgers

with DIY Sauerkraut and Pierogi-Inspired Potatoes

Roasted Salmon with Miso Mushroom Pasta

with Bok Choy

Nutritionist's Pick: Turkey Taco Salad

with Chickpeas, Corn, Peppers and Cilantro Sour Cream

Nutritionist's Pick: Roasted Chicken with Creamy Balsamic Mushrooms

and Kale-Sweet Potato Mash

Nutritionist's Pick: Almond-Crusted Tilapia

with Avocado-Citrus Salad and Sesame Dressing

Middle Eastern-Spiced Tilapia

with Bulgur-Chickpea Pilaf and Roasted Peppers

Chicken-Stuffed Peppers

with Greek-Inspired Feta-Yogurt Sauce

Shawarma-Spiced Chorizo Stew

with Eggs and Lemony Couscous

Sesame Beef Stir-Fry

with Fried Eggs and Cilantro Rice

Kedgeree-Style Tofu

with Basmati Rice, Spinach and Peas

Rigatoni with Creamy Roasted Pepper Pesto

made with a food processor

Seared Duck in Orange-Apricot Sauce

with Almonds and Rosemary Roasted Potatoes

Chili-Soy Eggs with Cold Sesame-Peanut Noodles

made with quick marinades

Cheddar-Chive Cloud Eggs with Chipotle Hash

made with a hand mixer

Bocconcini-Stuffed Arancini with Pesto and Peppery Greens

made by hand and shallow-fried

Chili-Cumin Chickpea Salad with Seared Halloumi

and Miso-Tahini Dressing

SuperQuick Shawarma-Style Chicken

with Garlic-Lentil Bulgur and Salad

One-Pot Creamy Sausage Ragu

with Penne, Chives and Parmesan

Brazilian-Style Coconut and Tilapia Stew

with Sweet Bell Pepper and Bulgur

Creamy Tuscan-Style Mushroom Ravioli

with Sun-Dried Tomato Pesto and Spinach