Creamy Roasted Red Pepper Tortiglioni

Creamy Roasted Red Pepper Tortiglioni





Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

• 400 - 450g Dry Tortiglioni Pasta
• 4 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 1/2 Tbsp. Pepperoncini In Oil
• A few sprigs of Fresh Thyme
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• Handful Fresh Basil, torn
• 2 Tbsp. Tomato Paste
• 3/4 C White Wine
• 370ml jar Roasted Red Peppers
• 1 C PC Plant-Based Chikn Broth
• 3/4 C Boiling Salted Water
• 3 Tbsp. Calabrian Chili Pesto (Optional)
• 3/4 C Whipping Cream, room temp
• 1/2 C Grana Padano, finely shredded
• Zest of 1 Lemon
• Himalayan Salt ^ Cracked Pepper
• G A R N I S H - Fresh Parsley, Fresh Basil, Pepper Flakes, Grana Padano

N O T E S

• I added the pesto because it was the remainder of the jar and thought to throw it in. You can sub any other pesto you might have, or simply omit and make sure to season to taste with s & p
• Remember, when it comes to cooking with white wines, you want a nice, dry wine. Typically, I use Pinot or Sauv Blanc.

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil. Leave covered.
• In the meantime, begin heating the EVOO, pepperoncini, garlic, and thyme, in a large skillet set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion, celery, carrot, and a good pinch of salt & cracked pepper. Stir and cook 5 - 6 minutes, reducing the heat slightly if needed to keep your veg from browning. Sprinkle in the basil and continue for another minute.
• Stir in the tomato paste and continue to cook another 2 minutes. Pour in the wine, scrape the bottom of the skillet to release any flavourful bits, and let that simmer until mostly reduced. Next, pour in the peppers and the liquid from the jar, and let that come to a simmer. Add the chikn broth and boiling water from your pot and bring your sauce to a boil. Once boiled, reduce to medium low and stir in the pesto along with a good hit of both salt and pepper. Cover and simmer 15 minutes.​

• With about 7 minutes remaining, add your rig to the boiling water and cook to just below al dente. Once the sauce is done, transfer it to a blender and pour in the cream. Carefully blend your sauce (in batches if needed) and add 2/3 of the sauce back to the skillet. Taste the sauce and season appropriately with salt & pepper.
• Once the noodles are done, transfer them directly to the skillet with the sauce. At this point, determine if you'd like to add / need the reserved sauce. Otherwise, pack it up for a future meal. Continue to toss the pasta in the sauce, releasing starches and also helping to finish cooking the rig. Once the rig is al dente / cooked to your liking, turn off the heat. Fold in the grana padano & lemon zest until combined and creamy. Taste and adjust salt / pepper if needed.
• Serve each portion garnished with fresh herbs, loads of cracked pepper, pepper flakes, and grana padano. ENJOY!

HAPPY VEG