Creamy Sun Dried Tomato Rigatoni
You will want to make this Italian inspired pasta dish every week, it's SO good!! It's luscious cream sauce with bold sun dried tomato and rich garlic flavours has you going back for seconds and it's ready in under 30 minutes!!
Servings: 4
Calories: 461kcal
Equipment
Ingredients
- 8 oz rigatoni pasta
- 2-3 tbsp sundried tomato oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes packed in oil, sliced
- 1/4 tsp smoked paprika
- 1/2 cup vegetable broth
- pinch of red pepper flakes
- 1 organic baby spinach
- 1/2 cup heavy cream
- salt and pepper to taste
- 1/4 cup reserved pasta water
- 5 basil leaf's, sliced extra for garnishing
- 1/4 cup parmesan cheese for serving
Instructions
- Bring a large sauce pot of water to a boil, add salt and pasta. Follow instructions on the package and cook until al dente and drain. Reserve 1/4 cup of the pasta water.
- In a skillet, over medium-high heat, add 3 tablespoons of the sundried oil, then sauté shallot for about 3 minutes, then add garlic, cook for about 1 minute, long enough until garlic is fragrant.
- Stir in the sun dried tomatoes, sauté for 2-3 minutes. Add paprika, vegetable broth and red pepper flakes. Add spinach and cream and simmer for 4-5 minutes, season with salt and pepper. Stir in the pasta and add the reserved pasta water as needed.
- Serve immediately, garnish with fresh basil and parmesan cheese. Enjoy!
Nutrition
Calories: 461kcal | Carbohydrates: 68g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 590mg | Potassium: 1587mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1111IU | Vitamin C: 27mg | Calcium: 158mg | Iron: 5mg