Rigatoni with Yellow Capsicum Cream

Cook Time 30 minutes

Servings 2


2 yellow capsicums

¼ cup olive oil

1 garlic clove

½ teaspoon salt

250g dried rigatoni pasta (or another tubular pasta)

Handful of parsley or basil, roughly chopped

cracked black pepper


Remove the stems, seeds and pith from the capsicums and roughly chop into similar-sized pieces.

In a frypan, heat the oil and cook the garlic clove whole until golden. Remove the garlic and set aside. Add the capsicum to the pan and fry over a high heat for one minute. Add the salt. Lower the heat, cover and sauté, stirring occasionally, for approximately 10 minutes until the capsicums soften.  

Once softened, blend the capsicums, along with the garlic, in a small blender or food processor until smooth and creamy. 

In a pot of salted boiling water, cook the rigatoni for 12 minutes or until al dente. Drain the pasta but reserve ½ cup of the cooking water. Transfer the pasta back to the pot and place on the heat. Immediately stir through the blended capsicum as well as the parsley or basil and pasta cooking water. Simmer for 1-2 minutes.

Check seasonings, adding pepper and a dash of extra salt.

Nadia Fragnito

The Vegan Italian Kitchen


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