Basil and Sundried Tomato Rigatoni (Edit recipe)

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Elevate your dinner game with a burst of vibrant flavors in every bite! Imagine perfectly al dente rigatoni enveloped in a creamy, hearty sauce that's as rich in vitamins as it is in taste. Sweet peas add a fresh pop of brightness, while caramelized onions bring a deep, savory sweetness that balances every bite. Fresh basil and sun-dried tomatoes infuse the dish with bold Italian-inspired flavors, all brought together with a dash of Panacheeza for that extra gourmet twist. Ready in under 30 minutes, this meal is a fast track to a satisfying, nutritious dinner that’s both indulgent and healthful. Treat yourself to a dish that’s as effortless as it is enticing—your taste buds will thank you!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 2-3

Ingredients

pasta & sauce

8 oz Rigatoni Pasta
1 cup Sun-Dried Tomatoes, + 1-2 tbsp oil from tomatoes
2-4 Tbsp Hot Water, use water from cooked pasta
2 cups Basil, Fresh
.75 cup Original Grated Parmesan Style Cheese Alternative - Panacheeza
Salt and Pepper, to taste

peas & onions

1-2 Tbsp Extra Virgin Olive Oil
4 cups Peas, Frozen
2 whole White Onion
.5 cup Original Grated Parmesan Style Cheese Alternative - Panacheeza
Salt, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring pasta water to a boil and boil rigatoni.
Slice onions ¼ in thick using mandolin.
Warm up olive oil in a pan over medium heat.
Add onions to the pan and cook until softened.
While the water is boiling, we are going to make our sauce.
Add your sun-dried tomatoes, fresh basil, Panacheeza, salt, pepper, sun-dried tomato oil, and pasta water in a blending cup, and blend until you have reached your desired consistency using pasta water.
Add frozen peas to the onions and combine with onions and cover for 10 mins, stirring occasionally.
Once peas are heated through and condensation has collected, add Panacheeza and stir until cheese has dissolved
Add some oil to a pan for your sauce and warm on medium low, and add sauce.
When the rigatoni is cooked, add to your warmed pan.
Stir until all ingredients have combined, adding pasta water and salt to taste and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1441
Fat:	40 g
Carbohydrates:	211 g
Protein:	62 g
Cholesterol:	0 g
Sodium:	1972 mg
Fiber:	35 g
Sugars:	51 g
Sugar Alcohol:	0 g
Calculated for total recipe.