Herby Creamy Rigatoni
with Garlicky Greens and Creme Fraiche
- Milk
- Egg
- May contain traces of allergens
- Celery
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!
Ingredients
100
Chopped Cavolo Nero
1
Echalion Shallot
200
Rigatoni Pasta
1
Chives
2
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Courgette
(May be present: Celery)
1
Vegetable Stock Powder
150
Creme Fraiche
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Put a large saucepan of water with 0.5 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 both the chives and parsley (stalks and all). Zest and halve the lemon.
Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.
Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and cavolo nero. Season with salt and pepper and stir-fry until soft, 4-5 mins. Add the garlic, mix well and cook for 1 minute more. Pop the greens in a mixing bowl and cover with some foil to keep warm.
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 (amount specified in the ingredient list). 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 herbs and three quarters of the grated hard Italian cheese.
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!
Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining hard Italian cheese. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy, garlicky sauce is widely enjoyed, with the lemon zest and juice adding a fresh, zingy lift that many find makes the dish.
- Ease of prep: Most find this quick and straightforward to pull together on a weeknight; some note that cooking the greens and sauce in separate stages adds washing up, and that courgette ribbons can be fiddly.
- Suggestions: Add an extra garlic clove or two if you love a bold garlic flavour; consider reducing the lemon juice slightly if you prefer a milder taste, and pat the greens dry before adding them to the pasta to avoid excess water in the sauce. Adding bacon, pancetta, chicken, or prawns is a popular way to introduce extra protein and depth.
- Next-day meals: Leftovers work well for lunch the next day, though the greens can soften further on reheating, so some prefer to keep them separate and add fresh when serving again.
- Portions: Several reviewers found the dish generously sized, with some splitting a two-person portion across three servings; others felt the vegetable quantity was modest relative to the pasta.
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