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Creamy Rigatoni

Creamy Rigatoni

with Garlicky Greens and Creme Fraiche

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Wilted dark greens combined with a hearty portion of creamy garlicky pasta make this recipe a seriously satisfying weeknight supper. If you feel the creamy sauce is a little bit thick, add a little bit of the starchy pasta water to loosen up the consistency. The salty, starchy water not only adds flavor but helps the sauce cling to the rigatoni (this is a great trick that works for all pasta sauces). Buon appetito!

Tags:Veggie
Allergens:GlutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Shallot

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Chives

½ unit(s)

Lemon

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

100 grams

Baby Spinach

1 sachet

Vegetable Stock Powder

(ContainsCelery)

150 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Pasta Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2922 kJ
Energy (kcal)698 kcal
Fat29.0 g
of which saturates14.0 g
Carbohydrate88 g
of which sugars13.0 g
Protein27 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Peeler
Garlic Press
Colander
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Finely chop the chives (use scissors if you want). Zest and halve the lemon.

2

Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.

3

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 minute more. Add the spinach a handful at a time and cook until wilted, 1-2 mins. Pop the greens in a mixing bowl and cover with some foil to keep warm.

4

Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock powder and water (see ingredients list for amount). Stir to dissolve the stock powder, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian cheese.

5

Add the pasta to your sauce along with half the greens, stir everything together. Tip: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if you like things zingy!

6

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian cheese. Enjoy!