Roasted pepper pantry pasta

Ingredients

• 12 oz dry rigatoni
• 1 jar (12 oz) roasted red peppers, drained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 tbsp olive oil
• 2 garlic cloves
• ½ cup vegetable broth
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped parsley

Let’s make it

1. Cook pasta according to its package. Reserve 1 cup cooking water, then drain.
2. Blend peppers, beans, oil, garlic, broth, salt, and pepper until smooth.
3. Pour sauce into a wide saucepan and simmer gently for 6–8 minutes, stirring often.
4. Add pasta and toss. Loosen with reserved water as needed and finish with parsley.