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Creamy Green Veg and Pesto Pasta
Creamy Green Veg and Pesto Pasta

Creamy Green Veg and Pesto Pasta

with Roasted Tomatoes

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Green Veg and Pesto Pasta in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Veggie
Allergens:
Gluten
Celery
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80

Green Beans

125

Baby Plum Tomatoes

2

Garlic Clove**

180

Rigatoni Pasta

(Contains: Gluten)

10

Vegetable Stock Paste

(Contains: Celery)

150

Creme Fraiche

(Contains: Milk)

120

Peas

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50

Fresh Pesto

(Contains: Milk)

Not included in your delivery

½

Sugar

150

Water for the Sauce

Nutritional information

Energy (kJ)3317 kJ
Energy (kcal)793 kcal
Fat40.1 g
of which saturates19.4 g
Carbohydrate83.7 g
of which sugars13.7 g
Protein22.4 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Baking Tray
Aluminum Foil
Pan
Colander

Instructions

Get Prepped
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Trim the green beans.

c) Halve the baby plum tomatoes.

d) Peel and grate the garlic (or use a garlic press).

Roast the Tomatoes
2

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomatoes on the top shelf until softened, 12-15 mins.

Pasta and Beans Time
3

a) Meanwhile, add the rigatoni to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Halfway through, add the green beans to the pasta and cook for the remaining time until tender, 5-6 mins.

Bring on the Creamy Sauce
4

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.

d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

Combine and Stir
5

a) When the pasta and green beans have 3 mins left to cook, add the peas and simmer for 2-3 mins.

b) Once cooked, drain the pasta and veg in a colander, then add to the pan of sauce and heat through.

c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

a) When everything's piping hot, spoon the pasta into your bowls and drizzle over the fresh pesto.

b) Carefully remove your roasted tomatoes from the foil and serve them on top.

c) Spoon over the tomato juices from the parcel to finish.

Enjoy!

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