Rigatoni with Tomato and Olive
serves 4
Rigatoni with Tomatoes and Olives
Classic Italian flavors in an easy to prepare pasta. This pasta recipe can just as easily be a main meatless meal or a nice side dish.
Ingredients:
8 ounces Rigatoni pasta
2 tablespoons vegan butter
2 tablespoons flour
1-1/2 cups plant milk
1 teaspoon thyme
1 (14.5 ounce can) no-sodium diced tomatoes
1/2 cup sliced black olives
2 tablespoons Panko breadcrumbs
8 ounces Rigatoni pasta
2 tablespoons vegan butter
2 tablespoons flour
1-1/2 cups plant milk
1 teaspoon thyme
1 (14.5 ounce can) no-sodium diced tomatoes
1/2 cup sliced black olives
2 tablespoons Panko breadcrumbs
Directions:
- Pre-heat oven to 450 degrees and coat a baking dish with cooking spray.
- Bring a pot of water to boil, cook rigatoni for 5 minutes, drain.
- While the pasta is cooking, melt butter in a small saucepan over medium low heat.
- When butter has melted, whisk in the flour. When the butter/flour mixture is smooth, slowly whisk in the milk.
- Raise the temperature to medium, add thyme and let the sauce simmer to thicken, stirring often.
- Add tomatoes and olives to the sauce. Add the pasta, stirring well.
- Pour pasta and sauce into the prepared baking dish.
- Sprinkle the breadcrumbs on top.
- Bake uncovered for 10 minutes. Stir before serving.
Calories 408, Fat 11.8g, Cholesterol 0mg, Sodium 272mg
Carbohydrates 63.2, Fiber, 5.4g, Sugars 6.6g, Protein 15.0g
Carbohydrates 63.2, Fiber, 5.4g, Sugars 6.6g, Protein 15.0g
