- 1 (16 ounce) box rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 1 red onion, chopped
- 3 cloves fresh garlic, minced
- 1 garlic scape, minced
- 3 large heirloom tomatoes, stemmed
- 1 sweet pepper, chopped
- 1 cup chopped broccoli
- 3 baby bella mushrooms, chopped, or more to taste
- 1 (6 ounce) can tomato paste
- 1 teaspoon white sugar
- 8 fresh basil leaves
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 dash ground cinnamon
- salt to taste
- 1 (8 ounce) package soy chicken strips (such as Morningstar Farms®)
- 1 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
- Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
- Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.
08/18/2019
recipepes.com
sweet and cheesy heirloom tomato pasta, recipe
PT15M
PT1H
5
455 calories
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