Categories: Pasta
Ingredients
- 1 Ciabatta Bread Roll
- 2 Garlic Cloves
- 1 Red Bell Pepper
- 4 oz. Cremini Mushrooms
- 2 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- 5 oz. Rigatoni
- 4 fl. oz. Light Cream
- 1 Tbsp. Tomato Paste
- 2 tsp. Vegetable Base
Directions
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Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry.
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Prepare the Ingredients
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Cut ciabatta into ¼" cubes. Mince garlic. Stem, seed, and slice red bell pepper into ¼" strips. Cut mushrooms into ¼" slices.
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Heat a medium non-stick pan over medium heat. Add 1½ tsp. olive oil and ciabatta cubes to hot pan. Stir occasionally until lightly brown, 3-4 minutes. Add half the garlic (reserve remaining for sauce), mozzarella, and half the Parmesan (reserve remaining for garnish). Stir constantly until cheese melts, 30-60 seconds. Remove to a plate and spread into a single layer. Season with a pinch of salt and pepper and cover. Reserve pan; no need to wipe clean.
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Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander. Reserve pot; no need to wipe clean.
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Return pan used to toast croutons to medium-high heat. Add 1 tsp. olive oil and red bell pepper to hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Add mushrooms and stir occasionally until tender, 3-4 minutes. Remove from burner. Season with a pinch of salt and pepper.
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Return pot used to cook pasta to medium heat. Add ½ tsp. olive oil and remaining garlic to hot pot. Stir occasionally until fragrant, 30-60 seconds. Stir in cream, reserved pasta water, tomato paste, and vegetable base until thoroughly incorporated. Bring to a simmer, and stir occasionally until sauce slightly thickens, 3-5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner. Combine sauce with pasta and vegetables.
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Scoop pasta and vegetables onto a plate or in a bowl. Garnish with remaining Parmesan and grilled cheese croutons.