Cheesy One Pot Rigatoni Skillet

Cheesy One Pot Rigatoni Skillet




Prep Time: 20 Min
Cook Time: 45 - 50 Min

Yields: 4+ Servings

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 2 Tbsp. Sundried Tomatoes, chopped
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 4 cloves Garlic, crushed & minced
• Handful Fresh Basil, torn
• 1 Tbsp. Tomato Paste
• 1/2 C White Wine
• 796ml Whole San Marzano Tomatoes
• 1/2 C Passata
• 1 1/2 C Water / Pc Plant-Based Chikn broth
• 540ml White Beans, drained & rinsed
• 3 C Dry Rigatoni Pasta
• 2 C Baby Spinach, chopped
• 2 C Pizza Mozzarella, shredded
• 2/3 C Grana Padano, shredded
• 6 Sprigs Thyme, leaves removed
• 2 Tsp. Dried Oregano
• 1 Tsp. Italian Seasoning
• 1 Tsp. Clubhouse Garlic & Red Pepper Seasoning
• 3/4 Tsp. + Himalayan Salt
• GARNISH - Fresh Basil, Parsley, Grana Padano

DIRECTIONS

• In a large, deep skillet, begin heating the butter, pepperoncini, EVOO, sundried tomatoes, 1 tsp. dried oregano, thyme, garlic, and Italian seasoning on about medium heat. Once heated, stir and let everything sizzle for 30 seconds - 1 minutes before sprinkling in the basil and continuing to cook another 30 seconds. Add the onion, carrot, celery, and a good pinch of salt. Continue to stir and cook 6 - 7 minutes.

• Add the tomato paste and continue to cook another 2 minutes. Pour in the wine and simmer until mostly reduced. Add the passata, water / broth, and tomatoes, smashing them up in the skillet. Bring this to a boil and once boiled, add the white beans, dry pasta, chopped spinach, red pepper seasoning, 3/4 tsp. salt, and remaining dried oregano. Reduce the heat to medium low, cover, and simmer 25 -35 minutes until pasta is tender and liquid is reduced significantly.
• Turn off the heat and stir in the mozzarella & grana padano until combined. Taste and adjust your salt if desired.

• For service, serve up some of the cheesy skillet and garnish with some fresh basil parsley, and grana padano. ENJOY!

HAPPY VEG