Creamy Rigatoni
with Garlicky Greens
- Cereals containing gluten
- Milk
- Celery
- Egg
- May contain traces of allergens
- Celery
Our Creamy Rigatoni is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain traces of: Celery)
½ unit(s)
Lemon
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
100 grams
Baby Spinach
150 grams
UHT Cooking Cream
(Contains: Milk)
10 grams
Vegetable Stock Paste
(Contains: Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.
Zest and halve the lemon (see ingredients for amount).
Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.
Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.
Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Transfer everything to a large bowl and cover to keep warm.
Put your (now empty) frying pan back on medium heat with a drizzle of oil.
Once the oil is hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins. Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins.
Mix in the cooking cream and heat through until piping hot, then season with pepper.
Stir three quarters of the hard Italian style cheese through your creamy sauce.
Add the cooked pasta and half the cooked green veg and stir well to combine. Add a splash of water if it's a little too thick.
Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.
Share the creamy pasta between your bowls and top with the remaining cooked green veg.
Finish with a sprinkle of the remaining hard Italian style cheese.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fresh, summery taste; some found it a bit bland and suggested adding extra garlic, lemon, or chilli for more flavour.
- Ease of prep: Quick and simple to prepare, though some found the timing of cooking steps confusing, leading to cold pasta.
- Suggestions: Consider adding protein like chicken or seafood for a more filling meal. Try incorporating mushrooms or pesto to boost flavour.
- Texture: The sauce was often too runny; reduce liquid or simmer longer. Some found the courgette and spinach combination became mushy.
- Portions: Views varied; some found it generously sized, while others felt it wasn't filling enough without added protein.
