Rigatoni With Black-eye Peas

Vegetarian Vegan Friendly Rigatoni Pasta Black Eye Peas

This is an amazingly delicious, easy to make Rigatoni Pasta with black eye peas and bell peppers. It's a one pan genius dish that is vegetarian and vegan friendly.

5 from 1 vote

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Italian, Mediterranean, One Pan Recipes, Vegan Cuisine, Vegetarian Cuisine

Keyword: 30-Minute Recipe, Best Pasta Recipes, Italian Recipes, Pasta and Beans, Pasta and Vegetables, Rigatoni Pasta

Prep Time: 5

Cook Time: 25

Servings: servings

Calories: 810kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

2 - 3 tablespoons extra virgin olive oil
1 medium onion peeled and sliced
4 - 6 cloves garlic peeled and roughly chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon red pepper flakes (Optional)
1/2 teaspoon salt Adjust for your diet
1 yellow or orange bell pepper seeded and sliced
1 red bell pepper seeded and sliced
3 yellow potatoes peeled and diced into 1/2 to 3/4 inch pieces.
15 ounces black eyes peas 1 can. Rinsed thoroughly
1/4 teaspoon freshly ground black pepper
1/2 cup white wine or can substitute vegetable or chicken stock.
4-6 scallions chopped
1/2 cup asiago cheese (to make it vegan or vegetarian friendly substitute vegan cheese)

FOR THE PASTA:

12 ounces Rigatoni pasta I use Barilla Collezione Artisanal Collection
4 1/2 -5 quarts water
a generous amount of salt I use 1 tablespoon to salt the water

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Instructions

Simultaneously Cook the Pasta and Black Eye Pea Mixture

For the Pasta:

Bring 4.5 to 5 quarts of water to a boil. Add 1 tablespoon kosher salt.
Note: The pasta will not be salty as the water is discarded, except for a 1/2 cup reserved to create extra sauce in the dish.
Cook the pasta according to package direction. Be sure to reserve 1/2 cup of the starchy pasta water.
Note: I like to cook the pasta for two minutes less than the al dente package direction. This allows for finishing the pasta in the bean sauce.

Let's cook the black eye peas while the pasta is cooking

In a large deep sauté pan, heat the olive oil over medium heat.
Add the onions and sauté 2 - 3 minutes until fragrant and it starts to soften.
Add the garlic and thyme. Mix and cook 1 minute.
Add the red pepper flakes and cook 30 to 60 seconds.
Add the peppers and potatoes. Season with salt and freshly ground black pepper. Mix.
Add in the black eye peas. Salt to taste. Pour in the white wine or veggie stock. Mix. to combine. Cover with a tight lid. Cook until the potatoes are fork tender and the peppers softened. Takes about 5 minutes.
Add in the pasta and if necessary add in some or all of the reserved pasta water to create more sauce. Cover and cook two minutes to fully complete cooking the pasta to al dente texture.
Turn off the stove. Add in the scallions and cheese. Mix.
Plate and serve. Enjoy.

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