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Rigatoni with Winter Tomato Sauce

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Meatless pasta dishes are one of my favorites because they are very versatile. You can eat them as is or pair them with other dishes. The best part is that they are healthy too. For this dish we used few vegetables but you may add more like water chestnuts or peas. They would definitely be great additions to this wonderful recipe.

Since not everyone likes Parmesan stirred in their pasta, I decided to serve it separately. If you are a fan of cheese, you can try stirring in some cheese into the sauce for a cheesier dish. Rigatoni with winter tomato sauce is a yummy pasta recipe that is great for dinner. Serve it with grilled meat and or some salad.

 

Ingredients:

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stick, coarsely chopped

4 tablespoons olive oil

3 garlic cloves, thinly sliced

1/2 cup of fresh basil, thyme and oregano, coarsely chopped

2 400g cans chopped tomatoes

1 tablespoon sun dried tomato paste

1 teaspoon sugar

6 tablespoon dry white wine

3 cups dried rigatoni

Salt and ground black pepper to taste

Coarsely shaved parmesan cheese to serve

 

Cook the rigatoni in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside. Keep warm.

Place the carrots, onions and parsley in a food processor. Process it for 30 seconds until the vegetables are chopped finely. You can also do it by hand if you wish.

Heat the olive oil in a medium saucepan over low heat. Sauté the sliced garlic for 1-2 minutes until fragrant.  Add the chopped vegetables and herbs. Pour in the wine and then cook the vegetables for 6-8 minutes until the vegetables are soft and translucent. Stir in the tomatoes, tomato paste and sugar. Increase the heat to high and bring it to a boil. Lower the heat and then season it with salt and pepper. Simmer it for 20-30 minutes. Stir occasionally.

Combine the sauce and pasta in a large bowl. Gently toss until the rigatoni is coated in sauce. Garnish with chopped herbs and serve immediately with shaved Parmesan cheese.

 

Photo Courtesy Of: kochtopf

Red Pesto Pasta

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Red pesto is an interesting twist to the usual pesto. The tomatoes and capsicums go perfectly well and the almonds make it tastier. For this recipe I used spaghetti noodles, but feel free to use rigatoni, ziti or even fusilli if desired. A dash of Italian seasoning can also make the red pesto yummier. Grilled chicken would be a perfect match for this delicious meal, although garlic bread is also perfectly fine.

 

Ingredients:

4 red capsicum, quartered

2 tablespoons olive oil

150g semi-dried tomatoes in brine, drained

1/4 cup almonds, skin on

2 garlic cloves, peeled

20g pecorino cheese, grated

500g packet spaghetti noodles

1/3 cup flat-leaf parsley leaves, finely chopped

 

Lightly grease the grill with oil or cooking spray. Place it on high heat and grill the capsicums skin side up. Cook it fir 5-8 minutes or until the skin is black and it blisters. Transfer it to a plastic bag, seal it and let it stand for 5 minutes.

Remove the capsicums from the plastic bag and peel them. Discard the skin. Place the capsicums in a food processor. Add the tomatoes, almonds, garlic and cheese. Pour in 1/4 cup of cold water. Process it for 30 seconds or until the mixture is smooth. Add more water if the mixture is too thick.

Cook the pasta in a large saucepan with boiling, salted water. Cook it according to package instructions or until it becomes al dente. Drain and return the noodles to the pan. Add the red pesto and parsley. Toss over low heat and season it with salt and pepper. Transfer to a serving plate or individual bowls. Sprinkle with cheese and serve immediately.

 

Photo Courtesy Of:  shawnzrossi

 

Roasted Vegetable Pasta

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This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq