Creamy Roasted Red Pepper and Spinach Rigatoni

• 12 ounces rigatoni pasta
• 2 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups fresh baby spinach
• 1/2 cup plain heavy cream (or full-fat coconut milk for vegan option)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh basil, for garnish
• Red pepper flakes, optional for a little heat

Instructions

1. Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove seeds and membranes, place on a baking sheet skin side up, and drizzle with 1 tablespoon olive oil. Roast for 20 minutes or until skins are charred and blistered. Once cooled slightly, peel off skins and set the roasted peppers aside.
2. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic, smoked paprika, and oregano, cooking for another minute until fragrant.
4. Transfer the roasted red peppers to a blender or food processor. Add the sautéed onion and garlic mixture along with the heavy cream and blend until smooth and creamy. Season the sauce with salt and black pepper to taste.
5. Pour the sauce back into the skillet and warm gently over low heat. Stir in half of the Parmesan cheese, allowing it to melt into the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach desired consistency.
6. Add the drained rigatoni and fresh baby spinach to the sauce. Toss well over low heat until pasta is evenly coated and spinach wilts, about 2-3 minutes.
7. Remove from heat and serve immediately. Garnish each plate with the remaining Parmesan, chopped fresh basil, and a sprinkle of red pepper flakes if desired.

Chef tips

• If you don’t have time to roast fresh peppers, use a 12-ounce jar of high-quality roasted red peppers, drained well to reduce excess liquid.
• For a vegan version, substitute heavy cream with full-fat coconut milk or cashew cream and Parmesan cheese with nutritional yeast or vegan Parmesan.
• To add more texture and protein, consider tossing in toasted pine nuts or cooked chickpeas before serving.
• Make sure to reserve some pasta water; it helps to loosen the sauce and helps it cling to the rigatoni evenly.