About
Before the craziness of the week begins to transpire, let's slow things down a bit with Sunday Night Pasta! The good thing is this lemony, sun-dried tomato sauce comes together quite quickly, so the second it hits your plate, you can relax and ignore all that's to come in the days ahead. Sunday Night Pasta really brings a satisfyingly delicious peace that should be experienced every night!
Ingredients
- For the pasta:
- 1 (16-ounce) jar roasted red peppers, drained
- 1 cup unsweetened almond milk
- 3/4 cup fresh basil leaves
- 6 oil-packed sun-dried tomatoes, chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more, to taste
- 2 cloves garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt, plus more, to taste
- 12 ounces rigatoni
- 1/4 cup parmesan cheese, grated
- Optional, for garnish:
- pine nuts, to taste
- red pepper flakes, to taste
- parmesan cheese, to taste, shaved
- fresh basil leaves, to taste
Directions
Step 1 -In a blender, add the red peppers, the almond milk, 3/4 cup of the basil leaves, the sun-dried tomatoes, the olive oil, 1 tablespoon of the lemon juice, the garlic, the paprika, and 1/4 teaspoon of the salt and blend until it is creamy. Set the sauce aside.
Step 2 -In a large pot of salted, boiling water, cook the rigatoni, about 3-5 minutes shy of al dente. Note: The pasta will finish cooking in the sauce.
Step 3 -Drain the rigatoni.
Step 4 -In a large, deep skillet over medium heat, add the sauce.
Step 5 -Stir the rigatoni into the sauce and reduce the heat to low. Cook, while stirring, until the sauce thickens and the pasta is al dente, about 3-5 minutes.
Step 6 -Add 1/4 cup of the grated parmesan to the rigatoni mixture and stir until it melts into the sauce. Transfer the skillet from the heat.
Step 7 -Taste the rigatoni mixture and season with the extra salt and the extra lemon juice, as needed. Stir to combine.
Step 8 -Serve the rigatoni mixture sprinkled with your favorite garnishes.
