Creamy Lemony Rigatoni and Roasted Broccoli
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Creamy Lemony Rigatoni and Roasted Broccoli

Creamy Lemony Rigatoni and Roasted Broccoli

with Green Chilli, Lemon Zest and Garlic Crumb

Our Creamy Lemony Rigatoni and Roasted Broccoli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

200 grams

Broccoli Florets

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)


½ unit(s)

Green Chilli

25 grams


(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

120 grams


Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3156 kJ
Energy (kcal)754 kcal
Fat30 g
of which saturates17.4 g
Carbohydrate94.8 g
of which sugars12.7 g
Protein27.4 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Medium Bowl
Large Frying Pan


Roast the Broccoli

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve any large broccoli florets and pop onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

Cook the Rigatoni

In the meantime, bring a large saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Crumb Time

While the pasta cooks, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Halve the green chilli lengthways, deseed, then finely chop.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lemon zest, chilli (add less if you'd prefer things milder), breadcrumbs and half the garlic. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

Once cooked, transfer the zesty garlic crumb to a bowl and set aside.

Sauce Things Up

Return the (now empty) frying pan to medium heat with a drizzle of oil. 

Add the remaining garlic and stir-fry for 30 secs. 

Stir in the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and season with salt and pepper. Simmer until thickened slightly, 2-3 mins. 

Finishing Touches

Once thickened, stir the hard Italian style cheese, cooked pasta and peas into the sauce. Simmer until piping hot, 1-2 mins.

Add a squeeze of lemon juice and stir through. Taste and add more salt, pepper and lemon juice if needed.

Serve Up

Share the creamy pasta between your bowls and top with the roasted broccoli.

Finish by sprinkling over the zesty garlic crumb.