Wednesday 17 July 2013

Roasted Red Pepper Rigatoni

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Roasted Red Pepper Rigatoni. I had a jar of roasted peppers in the fridge for ages, and so decided to put them into this vegetarian creamy pasta. It was so delicious and quick - everyone should give it a try!
I would also like to tell you about my second blog - British Muslim Girl. Give it a read, and see what you think!

A Simple List of Ingredients:

1. Roasted Red Peppers
2. Rigatoni Pasta
3. Dried Parsley
4. Salt and Pepper
5. Butter
6. Double Cream
7. Mature Cheddar
8. Onions
9. Garlic
10. Fresh Basil
11. Vegetable Stock

Bismillah, let's begin!

Take 2 mugs of rigatoni pasta. You can use any pasta you like!

Cook in boiling salted water for as long as it says on the packet instructions.

Once cooked, drain and set aside.

To make the sauce, peel and finely chop about 4 garlic cloves.

Also, peel and slice 2 onions.

Melt 2 tablespoons butter in a saucepan.

Add the sliced onions and garlic.

Cook until they have softened, on a medium heat.

Next, take a jar of roasted red peppers.

Drain the liquid from the peppers and roughly chop.

Add the peppers to the pan.

Cook the peppers for a few minutes.

Remove the pan from the heat, and blend the mixture. You could blend in a blender jug too.

Blend until smooth.

Next, add another 2 tablespoons butter to the pan, and place on a low heat.

Take 1 mug vegetable stock.

Add the stock to the pan.

Sprinkle in a little dried parsley.

Season with salt and pepper, to taste.

Stir to combine.

Add a splash of double cream, to taste.

Stir to combine.

Add the cooked rigatoni.

Take a handful fresh basil.

Tear the basil and sprinkle into the pan.

Add grated mature Cheddar, to taste.

Stir until everything is well combined.

Serve straight away, pray Bismillah and tuck in!


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