Vegan Sun-Dried Tomato Pasta

🧂 Ingredients

• 1 pound rigatoni
• 1.5 cups cherry tomatoes
• 1 cup sun-dried tomatoes
• 15 ounce butter beans

  drained
• 1 red bell pepper

  seeded and chopped
• 3 cloves garlic

  chopped
• 1 pinch crushed red pepper

  optional
• 2 pinch salt
• 3 tbsp olive oil

  extra virgin
• 3 tbsp mint

  chopped
• 3 tbsp parsley

  chopped

Instructions

• 1 Preheat oven to 425.
• 2 In a large oven safe casserole add cherry tomatoes, sundried tomatoes, bell
  peppers, garlic, butter beans, olive oil, salt, crushed red pepper and black
  pepper. Stir well then cover with aluminum foil and bake for 25 minutes. If you
  prefer softer veggies cook an extra 10.
• 3 In the meantime cook the pasta according to the package and drain, reserve 1 cup
  pasta water, then reserve pasta.
• 4 Mix pasta and water into the baked tomato mixture plus the fresh herbs, then top
  with copious black and crushed red pepper.

Nutrition Info