Creamy Wholemeal Rigatoni with Roasted Peppers: A Wholesome Delight

When it comes to comfort food, pasta is often the first indulgence that springs to mind. However, you don’t always have to feel guilty about indulging in a creamy pasta dish. Enter Wholemeal Rigatoni with Creamy Roasted Peppers — a vibrant, wholesome recipe that tantalizes your taste buds while nourishing your body.

What Makes Wholemeal Rigatoni Special?

Wholemeal pasta is made from whole grain flour, which means it retains all the goodness of the grain, unlike refined pasta. It’s higher in fiber, vitamins, and minerals, providing a heartier, nuttier taste and a satisfying texture. This makes it not only a healthier choice but also a perfect canvas for flavors.

The Creamy Roasted Peppers Sauce

Roasting peppers enhances their natural sweetness and adds depth to any dish. Paired with cream and a few simple seasonings, this sauce transforms the humble rigatoni into something extraordinary.

Let’s Get Cooking!

Here’s a quick and easy recipe for Creamy Wholemeal Rigatoni with Roasted Peppers that serves about four people.

Ingredients:

For the Pasta:

• 300g wholemeal rigatoni
• Salt (for boiling)

For the Creamy Roasted Peppers Sauce:

• 2 large red bell peppers
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 200ml heavy cream or a dairy-free alternative
• 50g grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Chili flakes (optional for a spicy kick)

Instructions:

1. Roast the Peppers:
   • Preheat your oven to 200°C (400°F).
   • Cut the bell peppers in half, removing seeds and stems. Place them cut-side down on a baking sheet. Drizzle with olive oil and roast in the oven for about 25-30 minutes or until the skin is charred and blistered.
   • Once roasted, transfer the peppers to a bowl, cover it with cling film, and let it steam for about 10 minutes. This will make peeling easier. After steaming, peel off the skins and chop the peppers into small pieces.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil and cook the wholemeal rigatoni according to package instructions until al dente. Reserve a cup of pasta water before draining.
3. Prepare the Sauce:
   • In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
   • Stir in the roasted peppers and cook for another 5 minutes, blending the flavors. Use a spatula to slightly mash some of the peppers for a creamy texture.
   • Pour in the heavy cream, brings the sauce to a simmer, and allow it to thicken slightly, about 4-5 minutes. Stir in the grated Parmesan cheese (or nutritional yeast), salt, and pepper to taste. If the sauce appears too thick, add a splash of reserved pasta water to reach your desired consistency.
4. Combine and Serve:
   • Toss the al dente rigatoni into the sauce, making sure every piece is coated. If needed, add more pasta water to loosen the sauce.
   • Serve hot, garnishing each plate with fresh basil leaves and a sprinkle of chili flakes if you’re looking for a bit of heat.

Tips for Customization

1. Veggie Boost: Feel free to add other vegetables like spinach, zucchini, or mushrooms for additional nutrition.
2. Protein Additions: Add grilled chicken, shrimp, or chickpeas for an extra protein boost.
3. Herb Variations: Try using thyme, oregano, or parsley for additional flavor.

This Creamy Wholemeal Rigatoni with Roasted Peppers is the perfect balance of comfort and nutrition. The rich, creamy sauce combined with the nuttiness of wholemeal pasta offers a delightful meal that the whole family can enjoy. Whether for a cozy night in or a gathering with friends, this recipe is sure to impress. So, roll up your sleeves and enjoy a plateful of goodness today!

Happy cooking!