Vegetarian Recipe | Roasted Red Pepper Rigatoni

Roasted Red Pepper Rigatoni

12 oz rigatoni pasta, (or pasta of choice)
1 tbsp minced garlic, (approximately 3-4 cloves)
3 shallots, (thinly sliced (or 1/2 medium yellow onion))
2 tbsp butter
1 cup half-and-half, (or sub with milk of choice or heavy cream)
4 oz cream cheese, (softened to room temp and cubed)
1/2 cup grated parmesan cheese
12 oz jar of roasted red peppers (in water), (drained and rinsed)

  1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
  2. While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
  3. Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
  4. etc
  5. etc

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