White pasta, dry
300 g, rigatoni
Calorie controlled cooking spray
1 large, finely sliced
2 clove(s), finely sliced
Roasted Red Peppers in brine, drained
320 g, drained weight
Red Wine Vinegar
Reduced Fat Soured Cream
1 tablespoons, roughly chopped, plus extra to serve
Vegetarian Parmesan Style Hard Cheese
30 g, shaved
- Cook the pasta in a large pan of boiling salted water to pack instructions. Drain, reserving about 200ml of the cooking water.
- Meanwhile, mist a large frying pan with cooking spray and cook the onion over a low-medium heat for 5-6 minutes until soft. Add the garlic and cook for a further minute. Tip in the peppers and cook for 2-3 minutes until heated through, then stir in the vinegar and season well. Add the soured cream, then the pasta with a splash of the reserved pasta water and toss together. Stir in more pasta water if it seems dry.
- Add the chopped parsley and combine. Divide among 4 bowls. Grind over black pepper and scatter with the cheese and extra parsley to serve.