Pasta peperonata
11
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Rigatoni tubes are brilliant for this vegetarian pasta dish, as they trap all the delicious sauce inside and in the ridges
Ingredients
White pasta, dry
300 g, rigatoni
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Garlic
2 clove(s), finely sliced
Roasted red peppers in brine, drained
320 g, drained weight
Red wine vinegar
10 ml
Reduced fat soured cream
100 ml
Parsley, fresh
1 tablespoon(s), roughly chopped, plus extra to serve
Vegetarian parmesan style hard cheese
30 g, shaved
Instructions
1
Cook the pasta in a large pan of boiling salted water to pack instructions. Drain, reserving about 200ml of the cooking water.
2
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.
3
Add the chopped parsley and combine. Divide among 4 bowls. Grind over black pepper and scatter with the cheese and extra parsley to serve.
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