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One-Pot Pasta with Roasted Red Peppers

Print Recipe
Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 jar 12 oz roasted red peppers, drained and chopped
  • 1 can 14.5 oz diced tomatoes with juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 12 oz rigatoni or penne pasta
  • 3 1/2 cups vegetable broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 4 oz goat cheese or cream cheese crumbled
  • 2 cups fresh baby spinach or arugula
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Heat oil in a large pot or Dutch oven over medium; sauté onion 4-5 minutes until soft and translucent.
  2. Cook garlic 1 minute until fragrant, stirring constantly to prevent burning.
  3. Reserve about 1/4 cup peppers for garnish; add remaining peppers, tomatoes, paprika, and oregano, stir, and cook 2-3 minutes.
  4. Stir in dry pasta and broth, keeping pasta submerged.
  5. Boil; reduce heat to medium-low, cover, and simmer 12-14 minutes, stirring every few minutes to prevent sticking, until pasta is al dente and most liquid absorbed.
  6. Stir in cream, Parmesan, and goat cheese until melted and creamy.
  7. Add spinach or arugula; stir about 1 minute until just wilted and season with salt and pepper.
  8. Serve immediately, topped with reserved roasted red peppers and fresh basil leaves.