Cooklist AI

Cajun Cream Rigatoni with Roasted Tomatoes

Name: Cajun Cream Rigatoni with Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 teaspoon garlic powder; 1 tablespoon Cajun seasoning; 4 garlic cloves, minced; 1 teaspoon sea salt; 2 tablespoons butter; 1/2 cup tomato paste; 1 tablespoon dried parsley flakes, for garnish; 2 cups grape tomatoes, halved; 1 teaspoon black pepper; 1 package (16 ounces) rigatoni pasta; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1 can (13.5 ounces) coconut cream; 2 tablespoons extra virgin olive oil

This delightful dish combines al dente rigatoni pasta with a creamy Cajun-spiced sauce that's elevated by roasted grape tomatoes. The result is a flavor-packed meal that's both easy and satisfying.





45 min

TOTAL TIME

605

CALORIES

$1.65

PER SERVING

Ingredients

ROASTED TOMATOES

6 SERVINGS

1 tsp garlic powder

1 tsp sea salt

2 cups grape tomatoes

halved

1 tsp black pepper

2 tbsp extra virgin olive oil

PASTA

1 tbsp cajun seasoning

1 tbsp dried parsley flakes

for garnish

16 oz rigatoni pasta

1 tsp red pepper flakes

1 tsp dried oregano

13 1/2 oz coconut cream

Directions

ROASTED TOMATOES

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.

Place the halved grape tomatoes in a single layer on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder. Bake for 10-15 minutes until tomatoes are charred, wilted, and tender. Remove from the oven and set aside.

PASTA

Cook the rigatoni pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large pot over medium-high heat, melt the butter. Add the minced garlic and sauté until soft and translucent.

Stir in the Cajun seasoning, red pepper flakes, and dried oregano until combined.

Stir in the tomato paste, followed by the coconut cream. Continue stirring until the sauce is fully combined and begins to thicken and become smooth.

Add the cooked rigatoni to the sauce, reducing the heat to low, and stir until the pasta is fully coated.

Add the roasted tomatoes and gently toss to combine.

Remove from heat, garnish with dried parsley flakes, and serve immediately.

Enjoy your delicious Cajun Cream Rigatoni with Roasted Tomatoes!

Health Info

Macros

71g