Spicy Roasted Red Pepper Rigatoni

Servings: 4
Time: 25 minutes

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INGREDIENTS

• 1 cup white onion, roughly chopped

• 3/4 cup olive oil

• 4 garlic cloves, minced 

• 1 pack rigatoni (16 oz)

• 2 cups roasted red peppers, sliced

• 3/4 cup sun-dried tomatoes

• 1/3 cup vegan creamer

• 1/2 tbsp chili oil

toppings

• 1 cup vegan parmesan (or as much as you would like)

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RECIPE

Pre-heat oven or air frier to 400 F.

Bring a large pot of water to a boil, and add your pasta for the amount of time it indicates on the box. Drain and leave 2 tbsp pasta water. 

Place your roughly chopped white onion on a baking tray, coat with 2 tbsp olive oil and roast for 10 minutes.

Once roasted, add your onions to a food processor along with the remainder olive oil, minced garlic, roasted red peppers, sun-dried tomatoes and vegan creamer. Add salt and pepper as needed. 

Pulse several times to create a smooth texture.

Pour onto your pasta and add your 2 tbsp pasta water.

Drizzle chili oil. Serve and add as much Parmesan as you’d like.

Enjoy!

Bon appétit!